Applied Statistics for Food and Biotechnology


Book Description

The idea is to have a book, which explains the use of statistical methods which are mostly used in food and biotechnology and the corresponding basics in form of case studies. The focus will be on understanding how and when to use the appropriate statistical techniques. Emphasis has will be placed on pre-requisites (statistical reasoning and planning of experiments) and the appropriate use of parametric statistical methods.




Advances in Biotechnology for Food Industry


Book Description

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. - Presents basic to advanced technological applications in food biotechnology - Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms - Provides scientific advances in food processing and their impact on the environment, human health and food safety - Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology




Biotechnology


Book Description

In a world of declining fossil energy, biotechnology explores multiple products and processes hidden in the rich genome of microbes, plants and animals. One of the reasons for the renewed spirit of biotechnology is supported by its capacity to swiftly incorporate the multidisciplinary advances in basic and applied sciences. This book presents a wide range of biotechnology research by the UPIBI community, teachers and students in the past 24 years. Novel methodologies, basic results and new processes are reported in several of the most dynamic fields in biotechnology such as health, energy, food and environment. This effort will certainly be an inspiration for students wishing to join research teams, for academic colleagues in search of new knowledge and for professionals exploring novel ideas or innovative solutions.




Advances in Food Biotechnology


Book Description

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.




Statistical Methods in Bioinformatics


Book Description

Advances in computers and biotechnology have had a profound impact on biomedical research, and as a result complex data sets can now be generated to address extremely complex biological questions. Correspondingly, advances in the statistical methods necessary to analyze such data are following closely behind the advances in data generation methods. The statistical methods required by bioinformatics present many new and difficult problems for the research community. This book provides an introduction to some of these new methods. The main biological topics treated include sequence analysis, BLAST, microarray analysis, gene finding, and the analysis of evolutionary processes. The main statistical techniques covered include hypothesis testing and estimation, Poisson processes, Markov models and Hidden Markov models, and multiple testing methods. The second edition features new chapters on microarray analysis and on statistical inference, including a discussion of ANOVA, and discussions of the statistical theory of motifs and methods based on the hypergeometric distribution. Much material has been clarified and reorganized. The book is written so as to appeal to biologists and computer scientists who wish to know more about the statistical methods of the field, as well as to trained statisticians who wish to become involved with bioinformatics. The earlier chapters introduce the concepts of probability and statistics at an elementary level, but with an emphasis on material relevant to later chapters and often not covered in standard introductory texts. Later chapters should be immediately accessible to the trained statistician. Sufficient mathematical background consists of introductory courses in calculus and linear algebra. The basic biological concepts that are used are explained, or can be understood from the context, and standard mathematical concepts are summarized in an Appendix. Problems are provided at the end of each chapter allowing the reader to develop aspects of the theory outlined in the main text. Warren J. Ewens holds the Christopher H. Brown Distinguished Professorship at the University of Pennsylvania. He is the author of two books, Population Genetics and Mathematical Population Genetics. He is a senior editor of Annals of Human Genetics and has served on the editorial boards of Theoretical Population Biology, GENETICS, Proceedings of the Royal Society B and SIAM Journal in Mathematical Biology. He is a fellow of the Royal Society and the Australian Academy of Science. Gregory R. Grant is a senior bioinformatics researcher in the University of Pennsylvania Computational Biology and Informatics Laboratory. He obtained his Ph.D. in number theory from the University of Maryland in 1995 and his Masters in Computer Science from the University of Pennsylvania in 1999. Comments on the first edition: "This book would be an ideal text for a postgraduate course...[and] is equally well suited to individual study.... I would recommend the book highly." (Biometrics) "Ewens and Grant have given us a very welcome introduction to what is behind those pretty [graphical user] interfaces." (Naturwissenschaften) "The authors do an excellent job of presenting the essence of the material without getting bogged down in mathematical details." (Journal American Statistical Association) "The authors have restructured classical material to a great extent and the new organization of the different topics is one of the outstanding services of the book." (Metrika)




Applied Mycology


Book Description

The fungal kingdom consists of a wide variety of organisms with a diverse range of forms and functions. Fungi have been utilized for thousands of years and their importance in agriculture, medicine, food production and the environmental sciences is well known. New advances in genomic and metabolomic technologies have allowed further developments in the use of fungi in industry and medicine, increasing the need for a compilation of new applications, developments and technologies across the mycological field. Applied Mycology brings together a range of contributions, highlighting the diverse nature of current research. Chapters include discussions of fungal associations in the environment, agriculture and forestry, long established and novel applications of fungi in fermentation, the use of fungi in the pharmaceutical industry, the growing recognition of fungal infections, current interests in the use fungal enzymes in biotechnology and the new and emerging field of myconanotechnology. Demonstrating the broad coverage and importance of mycological research, this book will be of interest to researchers and students in all biological sciences.




Functional Properties of Traditional Foods


Book Description

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain CaƱahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.




Food Biotechnology: Principles and Practices


Book Description

This book covers the course of Food Biotechnology adopted by various universities. The book is primarily meant for undergraduate and postgraduate classes as a Reference-cum-Textbook. It would be very useful both from teaching and research point of view. All the chapters in the book are contributed by the experts in their respective fields of research. These are intended to equip the readers with the basics and applied research in food biotechnology. To make concepts more clear, the contents have been divided into following sections. The aim is to develop an authentic account of biotechnology in the food industry and stimulate research in food biotechnology. Unlike the past, the present food industry is profitably deriving benefits from bioengineering. These applied aspects are covered so that the students could take relevant assignments in the food industry. It also highlights future needs of research on the various aspects of food biotechnology. The book includes topics like biosensors, biocolours, biopreservatives, probiotics, genetically modified foods and microbial flavours. The book addresses various disciplines of food microbiology, food biotechnology, food engineering and postharvest technology.




Current Developments in Biotechnology and Bioengineering


Book Description

Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production. As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry. - Contains comprehensive coverage of food and beverage production - Covers all types of fermentation processes and their application in various food products - Includes unique coverage of the biochemical processes involved in beverages production