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Maintain the nutritional value and taste of food

Friday, June 6, 2014

“Handbook Of Food Biotechnology” is the publication, which is published considering all the aspects of biotechnology, which helps the entrepreneurs who are related to the field of food.

The term biotechnology, itself suggests that it is based on the biology of food. Food biotechnology is the evolution of traditional technology to produce and process the food in terms of enhancing the nutritional value and taste of the food. Biotechnology reduces the use of pesticides, decreases the soil erosion, conserves land fossil fuels, which is the   concept of improving crops and preserving the environment. The fundamental benefits of biotechnology are enormous that are defined in this book in the detailed form.  The process of biotechnology is very important to improve the food quality and processing. Soy flour, corn meal, soy protein, corn starch, corn syrup, and oils are found in food biotechnology for producing more healthy food products. Food products that are passed through the biotechnology process have more benefits, which directly affect the health of consumer in a positive way.  Through the process of biotechnology, the use of land also decreases, as it acquires less land to produce the healthful products.

Entrepreneurs, who are dealing in the field of food biotechnology, will find this book resourceful as it contains all the essential topics, which will clear all your doubts. Through this book you will get to know more about the uses and benefits of biotechnology. The detailed information in the book explains how to produce the food products of heavier nutritional value. Food biotechnology is the best process to enhance the production, safety and taste of food products. We all know that food products that we eat directly affect our health. So, in this modern world, it is very important to process the food through biotechnology.

This book is the brief introduction of fermenter and bio-reactor design, development and testing of a milled shea nut mixer, process development for production, quality changes in banana wines on adding pectolase and passion fruit, effects of chemical, genetic and enzymatic modifications on protein functionality, effect if incorporation of defatted soy flour on the quality of sweet biscuits and processing method etc. With the advent of this book, new food producers can use the new biotechnology method to produce the products with desired characteristics. Biotechnology is the most promising factor of producing high nutritional value food in near the future.

This book is an attempt to motivate new entrepreneurs to invest in organic farming and processing in refined manner by applying the process of bio-technology. For further information you can visit the website,,d2,a,0,0,a/index.html.  


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