Frontiers in Food Biotechnology

373 Pages·2016·4.79 MB·English

by  Chetan Sharma

BIOTECHNOLOGY IN AGRICULTURE, INDUSTRY AND MEDICINE

FRONTIERS IN FOOD BIOTECHNOLOGY

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B A ,
IOTECHNOLOGY IN GRICULTURE
I M
NDUSTRY AND EDICINE

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BIOTECHNOLOGY IN AGRICULTURE, INDUSTRY AND MEDICINE

FRONTIERS IN FOOD BIOTECHNOLOGY

CHETAN SHARMA
ANIL K. SHARMA

AND
K. R. ANEJA
EDITORS

New York
Copyright © 2016 by Nova Science Publishers, Inc.

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CONTENTS

Preface vii
Chapter 1 Lactic Acid Bacteria (LAB) in Food and Fermented Products 1
Namita Rokana and Harsh Panwar
Chapter 2 Probiotics, Prebiotics and Synbiotics: Current Status and
Future Prospects 25
Akshay Joshi, Vikram B. Lanjekar, Prashant K. Dhakephalkar
and Sumit S. Dagar
Chapter 3 Indigenous Fermented Foods and Beverages 47
Niharika Singh, Sampan Attri, Kavita Sharma and Gunjan Goel
Chapter 4 Bacteriocins as Potential Biopreservatives in Foods: An Overview 75
Kamal Rai Aneja, Romika Dhiman, Neeraj Aggarwal
and Ashish Aneja
Chapter 5 Genetically Modified Foods: Current Overview 95
Jatinder Kaur and Priya Katyal
Chapter 6 Biocolours: An Insight into Production, Applications,
Stability and Regulation 115
Sunakshi Rastogi, Chetan Sharma, Anil K Sharma,
Himanshu Aggarwal and Vikas Beniwal
Chapter 7 Food Allergens: Chemistry, Detection and Future Implications
on Human Health 155
Priti Mudgil
Chapter 8 Rapid Methods for the Detection of Food Borne Pathogens 187
Divya Arora, Nisha Sharma, Vishal Sharma, Vidushi Abrol
and Sundeep Jaglan
Chapter 9 Role of Enzymes in Food Industries 219
Gaurav Garg, Nirmala Sehrawat and Mukesh Yadav
Chapter 10 Role of Nanotechnology in Food Processing 253
Sunita Dalal and Vidushi Malhan
vi Contents
Chapter 11 Single Cell Protein: Microbial Production and Analysis 271
Simran Preet Kaur
Chapter 12 Baker‘s and Brewer‘s Yeast: Production, Applications
and Genetic Manipulations 283
Priya Katyal, Parampal Sahota, Gurvinder Singh Kocher
and Jatinder Kaur
Chapter 13 Nutraceuticals: A Potent Therapeutic Agent 311
Sachin Gulati, Anita Yadav and Neeraj Kumar
Chapter 14 Nutritional Genomics: Nutrigenomics and Nutrigenetics 331
Eshu Singhal Sinha, Radhika Mohan and Anu Mehta
Index 343
PREFACE

The application of biotechnology in food sciences has subsequently increased the
production of food and enhanced its quality and safety. Food biotechnology is a dynamic field
and the continual progress and advances in the field has not only dealt effectively with the
issues relating to food security but also augmented the nutritional and health aspects of food.
In the past decade, major breakthroughs have happened and enormous progress has been
made in field of food biotechnology, including improvements in industrial process
technology, farming system for growing and harvesting food, genetic improvements to
organisms used in the food supply, and use of advanced techniques to monitor food safety,
nutritional quality, flavor, texture and their shelf life. Food biotechnology, begins with
exploring the role of microbes in food fermentation, has now progressed to increasing the
shelf life of food and enhancing its flavor. Presently, there has been a shift in the focus of
biotechnological progress to find out new approaches in food fermentation and develop
multifunctional microorganisms to improve the nutritional and health benefits of food. Major
challenges facing the world today are not just those of food production and food quality for
meeting the protein and calorie needs but also those related for better health. So
implementation of any food produced through biotechnology should have to cross the
environmental and ethical issues barrier. Today, it is expected from food biotechnologists that
they satisfy many requirements related to health benefits, sensory properties and possible long
term effects associated with the consumption of food produced by biotechnology. Therefore,
several researchers across the globe are investigating novel, biological, molecular and
biochemical strategies by using cutting-edge technologies and state-of-the-art techniques for
improving the food production and processing, for enhancing the safety and quality of food
ingredients for better human health. The progress in food biotechnology is a ray of hope to
tackle the food security of the over explosive population especially in developing countries.
Thus, with these issues in mind, this book has been assembled with the hope of being an
authoritative, comprehensive, conceptually sound and highly informative compilation of
recent advances in various important areas of food biotechnology. So, in writing this book,
we are honored to have 14 chapters written by eminent authors in their respective fields. The
book begins with a general introduction of lactic acid bacteria along with fermented products
which is followed by the concept of probiotics, prebiotics, synbiotics and indigenous
fermented food and beverages. The concept of bacteriocins, GM foods, biocolors and
different food allergens along with rapid methods for the detection of food borne pathogens
have also been covered in this book. Then we switch our focus to the role of enzymes and
viii Chetan Sharma, Anil K. Sharma and K.R. Aneja
nanotechnology in food industry along with industrial production of Single Cell Proteins
(SCP), bakers and brewing yeast. Lastly, we emphasized upon some upcoming trends in food
biotechnology as nutraceuticals and nutritional genomics. The continued success of the books
published under the banner of esteemed NOVA publishing house is the result of a joint effort
of a dedicated editorial and publishing team and we will continue to evolve progressively for
the benefit of our worthy contributors and readers. While thanking all the contributors, we
reiterate our commitment for ethical and quality work published through this book on food
biotechnology and microbiology. With great pleasure and respect, we extend our sincere
gratitude to all the authors who have put considerable effort into their contributions and for
their timely responses and consistent cooperation. This book is a valuable reference material
for graduate and post graduate students, researchers, scientists and food policy makers. We
anticipate that this book is intended to equip the readers with the basics and applied research
in food biotechnology. The basic aim behind this book is to develop an authentic account of
food biotechnology in the food industry and stimulate research in this area. Unlike past, the
present food industry is profitably deriving benefits from bioengineering. It is intended that
this book addresses various disciplines of food microbiology, food biotechnology and food
engineering.
Finally, we acknowledge the Almighty God and our family members, who provided all
the channels to work in cohesion and coordination right from the conception of the idea to the
development of the final version of this book Frontiers in Food Biotechnology.

Dr. Chetan Sharma
Assistant Professor
Department of Biotechnology
M.M. University, Mullana (Ambala), Haryana
India-133207
Tel.[phone]
E-mail: [email protected]

Dr. Anil K. Sharma
Professor and Head
Department of Biotechnology
M.M. University, Mullana (Ambala), Haryana
India-133207
Tel.[phone]
E-mail: [email protected]

Prof. K.R. Aneja
Formerly, Head, Department of Microbiology
Kurukshetra University, Kurukshetra, Haryana
India-136119
Tel.[phone]
E-mail: [email protected]