Best Reference Books – Biotechnology in Food Fermentation

We have compiled the list of Top 10 Best Reference Books on Biotechnology In Food Fermentation subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Biotechnology In Food Fermentation along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Biotechnology In Food Fermentation subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Biotechnology In Food Fermentation" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

1. “Advances in Food Biotechnology” by Ravishankar Rai V

“Advances in Food Biotechnology” Book Review: The book serves as a resource for governmental research and regulatory agencies and those who are studying and teaching food biotechnology. 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 contains advances in food biotechnology and provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. Contents are 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, etc.

2. “Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)” by Carlos Ricardo Soccol and Ashok Pandey

“Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)” Book Review: The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. The book covers topics such as: methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry, the fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation, physical and chemicals factors that affect fermentation processes, different types of fermenters employed in submerged and solid-state fermentation, unitary operations for solid-liquid separation, concentration, and drying of fermented foods, instrumentation and control of industrial fermentation processes. The final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied. Textbook for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.

3. “Encyclopedia of Biotechnology in Agriculture and Food” by Dennis R Heldman and Dallas G Hoover

“Encyclopedia of Biotechnology in Agriculture and Food” Book Review: The book describes the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing, provides users with unprecedented access to nearly 200 entries that cover the entire food system. This book includes descriptions and interpretations of molecular biology research, including topics on the science associated with the cloning of animals, the genetic modification of plants, and the enhanced quality of foods. It discusses current and future applications of molecular biology, with contributions on disease resistance in animals, drought-resistant plants, and improved health of consumers via nutritionally enhanced foods. The encyclopedia also looks at how biotechnology is covered in the media, as well as the biotechnology/environment interface and consumer acceptance of the products of biotechnology. The encyclopedia also discusses the benefits and concerns about biotechnology in the context of risk assessment, food security, and genetic diversity.

4. “Microbial Enzyme Technology in Food Applications (Food Biology Series)” by Ramesh C Ray and Cristina M Rosell

“Microbial Enzyme Technology in Food Applications (Food Biology Series)” Book Review: This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book also discusses potential applications of microbial enzymes to expand the base of food processing industries.

5. “Molecular Techniques in the Microbial Ecology of Fermented Foods (Food Microbiology and Food Safety)” by Luca Cocolin and Danilo Ercolini

“Molecular Techniques in the Microbial Ecology of Fermented Foods (Food Microbiology and Food Safety)” Book Review: This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view. It contains application of new analytical techniques and the topics related to the field of food fermentation. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods.

6. “Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry” by Ashok Pandey and Guocheng Du

“Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry” Book Review: Book for 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. This book describes 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 coverage of the biochemical processes involved in beverages production.

7. “Advances in Industrial Biotechnology” by Ram Sarup Singh Ashok Pandey Christian Larroche and Ram Sarup Singh

“Advances in Industrial Biotechnology” Book Review: This book covers comprehensive and recent advances & developments in Industrial Biotechnology. The book provides an authentic account of biotechnology in industrial applications as well as to stimulate research in industrial biotechnology. It also highlights future needs of research on the various aspects of industrial biotechnology. This book is for post graduate classes as a Research-cum-Textbook. It would be very useful both from a teaching and research point of view. Applied aspects are systematically covered in Industrial Biotechnology. The book is illustrated with tables and figures along with recent references. The manuscript is a resource for the biotechnologists, fermentation technologists, biochemical engineers, microbiologists and students of these disciplines.

8. “Biotechnology: Volume 2: Food Fermentation Microbiology, Biochemistry and Technology” by V K Joshi
9. “Food Microbiology And Food Fermentation Biotechnology” by Karson Leach
10. “Food Fermentation Biotechnology” by Ashok Pandey

“Food Fermentation Biotechnology” Book Review: The book provides an in-depth study of the principles of food and fermentation biotechnology and recent advances and developments in the field of fermentation technology, focusing on industrial applications. The entire presentation has been divided in two volumes. Volume I mainly focuses on general and fundamental aspects of food and fermentation technology and Volume II focuses on the application of food and fermentation processes for commercial benefits. Further divided in three subsections on direct consumption products produced by fermentation, small-scale products. Section A deals with the microbiology of food elimination. Section B deals with the biochemistry of food fermentation. Section C deals with the process biotechnology for food fermentation and section D deals with the comprehensive biosafety and regulations in food and fermentation biotechnology.

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter