TY  - BOOK
AU  - Shetty, Kalidas
TI  - Food biotechnology
SN  - 10: 0-8247-5329-1 
U1  - e-book (FST) 
PY  - 2006///
CY  - Nwe York
PB  - CRC Press
N2  - Contents
SECTION 1 FOOD MICROBIOLOGY
Chapter 1.01 Food Microbiology
Robert E. Levin
Chapter 1.02 Principles of Biochemistry and Molecular Biology
Patrick P. McCue and Kalidas Shetty
Chapter 1.03 Fermentation Technology and Bioreactor Design
A. Eugene Raj and N.Ganesh Karanth
Chapter 1.04 Process Developments in Solid-State Fermentation for
Food Applications
Ashok Pandey and Sumitra Ramachandran
Chapter 1.05 Metabolic Engineering of Bacteria for Food Ingredients
Ramon Gonzalez
Chapter 1.06 Technologies Used for Microbial Production of Food Ingredients
Anthony L. Pometto III and Ali Demirci
Chapter 1.07 Production of Carotenoids by Gene Combination in
Escherichia coli
Gerhard Sandmann
Chapter 1.08 Production of Amino Acids: Physiological and
Genetic Approaches
Reinhard Krämer
Chapter 1.09 Biotechnology of Microbial Polysaccharides in Food
Ian W. Sutherland
Chapter 1.10 Genetics of Dairy Starter Cultures
Daniel J. O’ Sullivan
© 2006 by Taylor & Francis Group, LLC
Chapter 1.11 Genetic Engineering of Baker’s Yeast: Challenges and Outlook
Jose Antonio Prieto, Jaime Aguilera, and Francisca Randez-Gil
Chapter 1.12 The Biotechnology of Wine Yeast
Linda F. Bisson
Chapter 1.13 Stress Tolerance, Metabolism, and Development:
The Many Flavors of Trehalose
Mike A. Singer, Tiago F. Outeiro, and Susan Lindquist
Chapter 1.14 Production of Pectinases and Utilization in Food Processing
K.S. Venkatesh and S. Umesh-Kumar
Chapter 1.15 Biotechnology of Citric Acid Production
T. Roukas
Chapter 1.16 Microbial Biotechnology of Food Flavor Production
G. Feron and Y. Waché
Chapter 1.17 Microbial Production of Oils and Fats
James P. Wynn and Colin Ratledge
Chapter 1.18 Potential Uses of Cyanobacterial Polysaccharides
in the Food Industry
Xue-Jun Liu and Feng Chen
Chapter 1.19 Food Applications of Algae
G.A. Ravishankar, R. Sarada, B. Sandesh Kamath, and K.K. Namitha
Chapter 1.20 Butanol Production from Agricultural Biomass
Nasib Qureshi and Hans P. Blaschek
SECTION 2 PLANT AND ANIMAL FOOD APPLICATIONS AND
FUNCTIONAL FOODS
Chapter 2.01 Methods in Plant Tissue Culture
Hector G. Nunez-Palenius, Daniel J. Cantliffe, Harry H. Klee,
Neftali Ochoa-Alejo, Rafael Ramirez-Malagon, and Eugenio
Perez-Molphe
Chapter 2.02 Clonal Screening and Sprout Based Bioprocessing of Phenolic
Phytochemicals for Functional Foods
Kalidas Shetty, Fergus M. Clydesdale, and Dhiraj A. Vattem
© 2006 by Taylor & Francis Group, LLC
Chapter 2.03 Genomic Basics for Food Improvement
Gabriela Olmedo, Socorro Parra, and Plinio Guzmán
Chapter 2.04 Molecular Design of Soybean Proteins for Enhanced
Food Quality
Nobuyuki Maruyama, Evelyn Mae Tecson-Mendoza, Yukie
Maruyama, Motoyasu Adachi, and Shigeru Utsumi
Chapter 2.05 Genetic Modification of Plant Starches for Food Applications
Jeffrey D. Klucinec and Peter L. Keeling
Chapter 2.06 Bioprocessing of Starch Using Enzyme Technology
K. Ravi-Kumar and S. Umesh-Kumar
Chapter 2.07 Genetic Modification of Plant Oils for Food Uses
Anthony J. Kinney
Chapter 2.08 Molecular Biotechnology for Nutraceutical Enrichment
of Food Crops: The Case of Minerals and Vitamins
Octavio Paredes-López and Juan Alberto Osuna-Castro
Chapter 2.09 Potential Health Benefits of Soybean Isoflavonoids and
Related Phenolic Antioxidants
Patrick P. McCue and Kalidas Shetty
Chapter 2.10 Functional Phytochemicals from Cranberries: Their Mechanism
of Action and Strategies to Improve Functionality
Dhiraj A. Vattem and K. Shetty
Chapter 2.11 Rosmarinic Acid Biosynthesis and Mechanism of Action
Kalidas Shetty
Chapter 2.12 Bioprocessing Strategies to Enhance L-DOPA and Phenolic
Antioxidants in the Fava Bean (Vicia faba)
Kalidas Shetty, Reena Randhir, and Preethi Shetty
Chapter 2.13 Phytochemicals and Breast Cancer Chemoprevention
Sallie Smith-Schneider, Louis A. Roberts, and Kalidas Shetty
Chapter 2.14 Biotechnology in Wine Industry
Moustapha Oke, Gopinadhan Paliyath, and K. Helen Fisher
Chapter 2.15 Biotechnology of Nonnutritive Sweeteners
Reena Randhir and Kalidas Shetty
© 2006 by Taylor & Francis Group, LLC
Chapter 2.16 Biotechnological Approaches to Improve Nutritional Quality
and Shelf Life of Fruits and Vegetables
Reena Grittle Pinhero and Gopinadhan Paliyath
Chapter 2.17 Genetic Modification of Peanut as a Solution to Peanut Allergy
Hortense Dodo, Koffi Konan, and Olga Viquez
Chapter 2.18 Recombinant Lipoxygenases and Oxylipin Metabolism in
Relation to Food Quality
Rod Casey and Richard K. Hughes
Chapter 2.19 Genetic Modification of Production Traits in Farm Animals
Vernon G. Pursel
Chapter 2.20 Enzyme Technology for the Dairy Industry
Kieran Kilcawley
Chapter 2.21 Egg Yolk Antibody Farming for Passive Immunotherapy
Jennifer Kovacs-Nolan and Yoshinori Mine
Chapter 2.22 Application of Transgenic Fish Technology in
Sea Food Production
Pinwen Peter Chiou, Jenny Khoo, and Thomas T. Chen
Chapter 2.23 The Production, Properties, and Utilization of Fish Protein
Hydrolysates
Hordur G. Kristinsson
Chapter 2.24 Human Gut Microflora in Health and Disease:
Focus on Prebiotics
Tamara Casci, Robert A. Rastall, and Glenn R. Gibson
Chapter 2.25 Immunomodulating Effects of Lactic Acid Bacteria
Hanne Risager Christensen and Hanne Frøkiær
Chapter 2.26 Biochemical Markers for Antioxidant Functionality
Dhiraj A. Vattem and K. Shetty
Chapter 2.27 Enzymatic Synthesis of Oligosaccharides: Progress
and Recent Trends
V. Maitin and R. A. Rastall
© 2006 by Taylor & Francis Group, LLC
SECTION 3 FOOD SAFETY, NOVEL BIOPROCESSING,
TRADITIONAL FERMENTATIONS, AND REGULATORY ISSUES
Chapter 3.01 Molecular Evolution and Diversity of Food Borne Pathogens
Katy Windham, Kendra Kerr Nightingale, and Martin Wiedmann
Chapter 3.02 Genetics and Physiology of Pathogenicity in Food Borne
Bacterial Pathogens
Michael Gray and Kathryn J. Boor
Chapter 3.03 Biofilm Production by Listeria monocytogenes
William K. Shaw, Jr. and Lynne McLandsborough
Chapter 3.04 Application of Microbial Molecular Techniques to Food Systems
Robert E. Levin
Chapter 3.05 Control of Food Borne Bacterial Pathogens in Animals
and Animal Products through Microbial Antagonism
Mindy M. Brashears, Alejandro Amezquita, and Divya Jaroni
Chapter 3.06 Bacteriocins: Antimicrobial Activity and Applications
A. Satyanarayan Naidu, Ragip Unal, and Joseph Tulpinski
Chapter 3.07 Genetic Characterization of Antimicrobial Peptides
Haijing Hu, Matthew M. Moake, and Randy W. Worobo
Chapter 3.08 Phenolic Antimicrobials from Plants for Control
of Bacterial Pathogens
Kalidas Shetty and Yuan-Tong Lin
Chapter 3.09 Genetic Mechanisms Involved in Regulation
of Mycotoxin Biosynthesis
Michael J. Miller and John E. Linz
Chapter 3.10 Application of ELISA Assays for Detection and
Quantitation of Toxins in Foods
Robert E. Levin
Chapter 3.11 Biosensors for Food Quality Assessment
Michele Del Carlo, Mihaela Nistor, Dario Compagnone,
Bo Mattiasson, and Elisabeth Csöregi
Chapter 3.12 Enzymatic Bioprocessing of Tropical Seafood Wastes
Rupsankar Chakrabarti
© 2006 by Taylor & Francis Group, LLC
Chapter 3.13 Cold Active Enzymes in Food Processing
Rajni Hatti-Kaul, Hákon Örn Birgisson, and Bo Mattiasson
Chapter 3.14 Biotransformations as Applicable to Food Industries
B. Suresh, T. Ritu and G. A. Ravishankar
Chapter 3.15 Solid-State Bioprocessing for Functional Food Ingredients
and Food Waste Remediation
Kalidas Shetty
Chapter 3.16 Fermentation Biotechnology of Traditional Foods of Africa
N. A. Olasupo
Chapter 3.17 Fermentation Biotechnology of Traditional Foods of China
Zuoxing Zheng, Changlu Wang, and Yang Zheng
Chapter 3.18 Fermentation Biotechnology of Traditional Foods
of the Indian Subcontinent
E. Rati Rao, S.V.N. Vijayendra, and M.C. Varadaraj
Chapter 3.19 Fermentation Biotechnology of Plant Based Traditional
Foods of the Middle East and Mediterranean Region
Parthena Kotzekidou and Effie Tsakalidou
Chapter 3.20 Fermentation Biotechnology of Animal Based Traditional
Foods of the Middle East and Mediterranean Region
Effie Tsakalidou and Parthena Kotzekidou
Chapter 3.21 Anaerobic Processes for the Treatment of Food
Processing Wastes
Roger A. Korus
Chapter 3.22 International Aspects of the Quality and Safety
Assessment of Foods Derived by Modern Biotechnology
John R. Lupien
Chapter 3.23 Patenting Inventions in Food Biotechnology
R. Stephen Crespi
© 2006
ER  -