Author Description

"This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost. Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry. Topics include New, innovative, and promising nonconventional biotechnical food processing, beneficial microbiota and technology development of new functional foods, safety regulations and applications for dairy-based functional foods, quality assessment using electronic nose technology, new extraction methods of therapeutic biomolecules, and green and eco-friendly approaches for emerging biotechnological processes and industrial applications. The editors have brought together an excellent group of national and international contributors at the forefront of food bioprocessing technology to produce a valuable reference resource for researchers, academicians, students, practitioners, and others in the food, nutrition and health industry"--