Titlebook: Recent Advances in Food Biotechnology; Ajay Kumar,Kiran Patruni,Vijai Singh Book 2022 The Editor(s) (if applicable) and The Author(s), und

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Diverse Role of Enzymes in Food and Dairy Industrymake them the preferred source of enzymes rather than those obtained from plants or animals. We examine recent advances in enzyme technology in the food industry in the following review. The broad range of applications for enzymes in food processing is discussed, as is their microbial source and the wide range of enzymes that are used.

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Comparative Study on Bio/Micro and Nanoencapsulation Technologies Applications in the Food Industrythe food product. This book chapter focuses on the encapsulation of bioactive compounds and its importance in food science, synthesis of bio, micro, and nano-encapsulation techniques, carrier agents used in micro and nano-encapsulation, technological aspects, and safety aspect.

Functional

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Exploration of Modern Biotechnology Trends in Functional Foodsiculture, medicine, environment and food industries. Biotechnology has enhanced the quality, shelf life, nutrition, processing and production of food. Functional foods have a great potential to address hidden hunger, i.e. a lack of micronutrients. Functional food not only possesses nutrition but als

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The Current and Future Prospects of Animal Biotechnology Applications in Foodng techniques can be applied for the betterment of food products. The biotechnological tools help to produce nutritionally enriched, long shelf life, more productive food products. The quality attributes in the production of livestock products envisaged for high yield. However, in the current scenar

河潭

Utilization of Bio Surfactants in Food Technology molecule, and this allows them to exhibit surface activities at the interfaces; such molecules are termed as bio surfactants. Bio surfactants are the surface active compounds that are classified mainly on the basis of their mode of action, physiochemical properties and also their molecular weight.

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Probiotics: Promising Opportunity for Future Functional Foodsuce stress levels. The strain characteristics, safety evaluation and the key health benefits linked to probiotics are discussed. The present paper also describes the various steps for the development of probiotic-based foods and their nutritional content. The major mechanisms of action for probiotic

說(shuō)明

Enhancement of Probiotics for Functional Foodics evidently affect the immune modulation and aid in the prevention of different types of cancers, including colon, breast, gall bladder, etc. Lactic acid bacteria (LAB) are recognised probiotics because they offer a vast range of benefits mainly in host nutrition and health. The most prominent pro

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