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Progress in Biotechnology for Food Applications

Progress in Biotechnology for Food Applications

Progress in Biotechnology for Food Applications

  • Editor: Dr. Wing-Fu Lai
  • No of Pages: 70
  • Publisher: OMICS International
  • Published On: February 2014 , Wed 26
  • Chapter 1      
    Bioengineering in Production of Food Ingredients

    Bio/Genetic engineering allows genetic material to be transferred between any two organisms, including between plants and animals. For example, the gene from a fish that lives in very cold seas has been inserted into a strawberry, allowing the fruit to be frost-tolerant.

  • Chapter 2      
    Berries in Anti-aging Medicine: Current Status and Future Potential

    Berries are well known for efficiently fighting against free radicals and inflammation. In this chapter, we will focus our discussion on acai berries, blackberries and goji berries, and describe how berries fight against cutaneous aging, particularly wrinkle formation.

  • Chapter 3      
    Effect of Electric Field, Ultrasonic and Microwave on the Microorganisms

    The study focused on the effect of the electric field, ultrasound and microwave on microorganisms Resulting of bacteria elimination was inhibited by the electrical field as well. The  results showed that the electrical field 55V/cm is better than other electrical fields (20, 27.5V/cm).

  • Chapter 4      
    Fermentation Technologies in Food Production

    Diversified indigenous fermented food products are produced in certain place formerly for consumption within the country. However, some of these products are now quite popular in the international markets.

  • Dr. Wing-Fu Lai

    Division in Anatomy and Developmental Biology, Department of Oral Biology, College of Dentistry, Yonsei University, Seoul, Republic of Korea

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