Chapter
Chapter 1 - Role of Biotechnology in the Agrofood Industry
1 - Brief Summary of Agrofood Industry Role Worldwide
2 - Genetically Modified Food
2.2 - Concerns With GMO for Agrofood Industries
2.3 - Current and Future Possibilities for GM Food
3 - “Omics” Approaches in Agrofood Industry
3.2 - Applications of “Omics” in Food and Agriculture
3.2.1 - Genetic improvement of populations
3.2.2 - Characterization and management of genetic resources for food and agriculture
3.2.3 - Food and agricultural product authentication
3.2.4 - Pathogen detection
3.2.5 - Vaccine development
4 - Automation Role in Agrofood Industry
4.1 - Image Processing in Food Industry
4.2 - Photosynthesis Monitoring in Food Production
4.3 - Sensing Sap Flow in Plants
4.4 - Plant Morphological Sensors
5 - Climate Control for Food Production
5.2 - Optimal Control and Modeling
5.4 - Some Specific Applications of Automation and Modeling in Agrofood
Chapter 2 - Biotechnology in Food Processing and Preservation: An Overview
1.1 - Methods to Improve the Quality of Microbial Strain
2 - Genetically Modified Plants
2.1 - Methods of Production of Genetically Modified Plant
2.2 - Vitamin-Rich Plants
2.4 - Essential Amino Acids
2.5 - Essential Phytochemicals
2.8 - Flavors, Amino Acids, and Sweeteners
3 - Bioengineered Animals
3.1 - Transgenic Dairy Cattle for Modified Milk
3.2 - Increased Muscle Growth in Cattle
3.3 - Transgenic Swine With Reduced Fat Content
3.4 - Transgenic Poultry: Egg as Bioreactors
3.6 - Improving Fish Growth Rate
3.7 - Increasing Antifreeze Property in Fish
4 - Bioengineered Microorganisms
4.1 - Elimination of Carcinogenic Compounds
4.2 - Inhibition of Pathogenic Bacteria
4.3 - Natural Sweetener Produced by Microorganisms
4.4 - Production of Carotenoid in Microorganisms
5.1 - Transgene Detection Method
5.2 - Food Pathogen Detection
Chapter 3 - Enzymes and Food Industry: A Consolidated Marriage
2 - Enzymes and Meat Quality
3 - Muscle Structure and Postmortem Biochemistry
4 - Enzymatic Tenderization—Endogenous Enzymes
5 - Enzymatic Tenderization—Exogenous Enzymes
7 - Milk Structure and Composition
8 - Milk Clotting Enzymes
9 - Enzymes in Cheese Ripening
11 - Enzyme in the Production of Galactooligosaccharides
12 - Enzymes Applications in Baking
12.1 - Wheat Kernel Structure and Composition
12.2 - Wheat Processing—Dough Formation
12.3 - Enzymatic Improvement of Dough
12.5 - Pentosanases (Xylanases)
12.6 - Enzymatic Dough Strengthening: Transglutaminase and Glucose/Pyranose Oxidase
Chapter 4 - Lactic Acid Bacteria—From Nature Through Food to Health
2 - Microbial Diversity of LAB
2.1 - Traditional Sources
2.1.1 - Milk and dairy products
2.1.2 - Nondairy fermented foods
2.2 - Alternative Sources
2.2.1.1 - Medicinal plants/herbs
2.2.1.2 - Other plant materials
2.2.2 - LAB from urogenital tract
2.2.3 - LAB from gastrointestinal tract and feces
2.2.4 - Other alternative sources
3 - LAB and Their Biogenic Metabolites for Human Health
3.1 - Direct Mechanism of Beneficial Effect via Probiotic LAB (Live Microbial Cells)
3.2 - Indirect Mechanisms of Health Enhancement
3.2.2 - Conjugated linoleic acid
3.2.3 - γ-Aminobutyric Acid (GABA)
3.2.5 - Reuterin and reutericycline
3.2.6 - Exopolysaccharides
3.2.7 - Bioactive peptides
4 - Impact of Functional Food in Disease Prevention
Chapter 5 - Development of Controlled Cocultivations for Reproducible Results in Fermentation Processes in Food Biotechnology
1.1 - Development in Microbial Fermentation Processes
1.2.1 - Quorum sensing mechanisms in food production
1.3 - Applied Detection Methods in Coculture Research
2 - Application of Mixed Cultures and Cocultures in Food Technology
2.6 - Fermented Vegetables
2.8 - Alcoholic Beverages
2.9 - Nonalcoholic Beverages
2.11 - Fermented Meat and Fish
Chapter 6 - Enumeration and Identification of Probiotic Bacteria in Food Matrices
2 - Methods of Enumeration of Probiotic Bacteria
2.1 - Selective Enumeration of Bifidobacterium
2.2 - Selective Enumeration of Lactobacillus
2.3 - Selective Enumeration of Other Lactic Acid Bacteria
3 - Methods for Identification of Probiotic Bacteria
3.1 - Phenotypic Identification Methods
3.2 - Biochemical Methods
3.3 - Biophysical Methods
3.4 - Immunological Methods
3.5 - Molecular Biology Methods Based on PCR
3.6 - Genotyping Methods Based on Hybridization
3.7 - CRISPR-Based Technologies
Chapter 7 - Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts
1.1 - Thymus mastichina L.
1.2 - Bioactive Compounds in the Food Industry
2 - T. mastichina L. Extracts Applied to Ripened Cheese: A Case Study
2.1 - Antioxidant Activity of T. mastichina L. Extracts
2.2 - T. mastichina L. Aqueous Extract as a Salt Substitute in Ripened Cheese
2.2.1 - Cheese production
2.2.2 - Physicochemical and sensory evaluation of cheeses
2.3 - T. mastichina L. Ethanolic Extract as Natural Antimicrobial in Ripened Cheese
2.3.1 - Antimicrobial efficacy of T. mastichina L. EE in vitro and in vivo tests
2.3.2 - Evaluation of the microbial profile of the cheeses
2.3.3 - Efficacy of T. mastichina L. EE in ripening chambers
2.3.4 - Potential and limitations of the T. mastichina L. ethanolic extract
Chapter 8 - Potential of High Hydrostatic Pressure to Improve the Production of Plants Used as Food
2.1.3 - Density of plants
2.1.6 - Water availability (water stress)
2.1.7 - Ambient temperature
2.1.9 - Presowing treatments
3 - High Hydrostatic Pressure
3.2 - Static and Dynamic Pressure
3.3 - Hydrostatic Pressure
3.4 - Mass Transfer Theory
3.5 - Main Factors That Characterizes Pressure
4 - Application of HHP on Plant Seeds
Chapter 9 - Corrosion in Electronic Sensors Used in Manufacturing Processes Decrease the Quality in the Seafood Industry
1.2 - Processes of the Food Chain
1.9 - Seafood Industry in Mexico
1.10 - Nutritional Properties of Seafood
1.11 - Nutritional Benefits
1.13 - Corrosion in the Food Industry
1.14 - Functionality of Electronic Sensors
1.15 - Electronic Sensors
1.17 - Atmospheric Corrosion
1.19 - Operative Yielding of Industrial Equipment and Machinery
1.20 - Atmospheric Corrosion in Indoors of the Seafood Industry
3.1 - Evaluation with ABC Graph of Electrical Failures of Industrial Machines
3.2 - Analysis of Atmospheric Corrosion
3.3 - Evaluation of Climatic Factors
3.4 - Corrosivity Levels in Marine Environments
3.5 - Gravimetric Analysis
3.7 - Formation of Thin Films on the Cu Surface
3.8 - Cost Analysis Corrosion
Chapter 10 - Biotechnology of Ice Wine Production
3 - Regions for Ice Wine Production
4 - Varieties and Harvesting Conditions
5 - Pressing Technology and the Wine-Making Process
6 - Fermentation and Biotechnologies
7 - Use of Non-Saccharomyces
8.2 - Sparkling Ice Wines
9.3 - FT-MIR Applications
10.1 - Visual Appearance and Color
Chapter 11 - Metagenomics of Traditional Beverages
2.1 - General Aspects of the Culture-Independent Molecular Methods
2.1.8 - PCR-DGGE/PCR-TGGE
2.1.10 - 454 Pyrosequencing
3 - Traditional Fermented Beverages
3.1 - Microorganisms Involved in Traditional Fermented Beverages
3.1.2 - Lactic acid bacteria
3.2 - Application of Culture-Independent Molecular Techniques in Traditional Fermented Beverages
3.2.1 - Fermented beverages from Mexico
3.2.2 - Fermented beverages from Africa
3.2.3 - Fermented beverages from Eastern Europe
3.2.4 - Fermented beverages from Korea
3.2.4.1 - Takju or Makgeolli
3.2.5 - Fermented beverages from China
3.2.5.4 - Chinese yellow rice wine
3.2.6 - Fermented beverages from Taiwan
3.2.6.1 - Taiwanese millet alcoholic beverage
3.2.7 - Fermented beverages from Argentina
4 - Potential Health Benefits of Traditional Fermented Beverages
Chapter 12 - Process Engineering Applying Supercritical Technology for Obtaining Functional and Therapeutic Products
2 - Supercritical Fluid Technology Applied to Extractions: A Realistic Overview of Parameters and Operating Conditions
2.1 - Temperature Distribution Through Pressurized Beds
2.2 - Bed Height to Internal Diameter Ratio and Criteria for Scale up SFE Process
2.3 - Choosing the Ideal CO2 Flow Rate
2.3.1 - High CO2 flow rate
2.3.2 - Low CO2 flow rate
2.4 - Other Main Operating Parameters for SFE Process
3 - Products Obtained by SFE and Their Functional Properties
3.1 - Clove Bud (Eugenia caryophyllus)
3.2 - Jabuticaba (Myrciaria cauliflora)
3.3 - Brazilian ginseng (Pfaffia glomerata)
3.4 - Rosemary (Rosmarinus officinalis)
3.5 - Annatto Seeds (Bixa orellana L.)
4 - Conclusions and Future Trends
Chapter 13 - Sugar Beet Pulp as a Source of Valuable Biotechnological Products
1.2 - Sugar Beet Processing
2 - Sugar Factories as Biorefineries
2.1 - Sugar Beet Pulp as a Substrate for Biorefineries
2.1.1 - Biomass pretreatment
3 - Conversion of Biomass and Bioproducts into Valuable Chemicals
3.1 - Acidic Hydrolysis of Sugar Beet Pulp and Sugar Beet Leaves
3.1.1 - Furfural as a platform chemical
3.2 - Valorizing Products of Biosynthesis
3.2.1 - Biobutanol production from sugar beet pulp
3.2.2 - Lactic acid as a platform chemical
3.2.2.1 - Production of propylene glycol from lactic acid
4 - Sugar Beet Pulp as a Substrate for Complete Feed Formulation
4.1 - Protein-Enriched Biomass
Chapter 14 - Biofilms in Food Industry: Mitigation Using Bacteriophage
2 - Methodologies Adopted
2.2 - Bacteriophage Isolation
2.3 - Phage Purification and Large Scale Production
2.4 - Phage Concentration and Storage
2.5 - Maintenance and Storage of Phages
2.6 - Characterization of Phages
2.6.1 - Morphological analysis
2.6.2 - Optimal multiplicity of infection
2.6.3 - Phage adsorption studies
2.6.4 - One-step growth curve
2.6.5 - Influence of physical and chemical parameters on phage viability/infectivity
2.6.6 - Influence of physical and chemical parameters on phage adsorption
2.6.7 - Effect of optimized physicochemical parameters on phage propagation
2.7 - Bacteriophage genome analysis
2.8 - Phage Host Range Determination
2.9 - Propagation of Phage Under Nutrient Depleted States of the Host Cell
2.9.1 - Preparation of log- and stationary-phase, starved- and nutrient-depleted cultures
2.10 - Phage Structural Protein Analysis
2.10.1 - Nonreductive sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE)
2.10.2 - Sample preparation
2.11 - Antibiofilm Activity of Whole ФPAP-1 and Proteins Extracted from ФPAP-1
3 - Observations and Findings
3.1 - Bacteriophage Isolation, Purification, Concentration, and Storage
3.2 - Characterization of Phage
3.2.1 - Morphological analysis
3.2.2 - Determination of optimal multiplicity of infection
3.2.3 - Phage adsorption studies
3.2.4 - One step growth curve
3.2.5 - Influence of physical and chemical parameters on phage viability
3.2.6 - Influence of physical and chemical parameters on phage adsorption
3.2.7 - Cumulative effect of optimized parameters on propagation of ΦPAP-1
3.3 - Bacteriophage Genome Analysis
3.4 - Phage Host Range Determination
3.5 - Propagation of Phage Under Nutrient Depleted States of the Host Cell
3.6 - Phage Structural Protein Analysis
3.7 - Antibiofilm Activity of Whole ФPAP-1 and Proteins Extracted from ФPAP-1
Minimal media (5× concentrate)
0.01 M Phosphate Buffer (pH 7.5)
Phosphate Buffered Saline (PBS) (pH 7)
Citrate Buffer (Hydrochloric Acid—Potassium Chloride Buffer (pH 2)
Tris (Hydroxymethylamino Methane Buffer System (pH 8 and 9)
Carbonate–Bicarbonate Buffer (pH 10 and 11)
Sodium Hydroxide–Potassium Chloride Buffer (pH 12 and 13)
Polyacrylamide Gel Electrophoresis
Stock Acrylamide Solution (30:0.8:1)
Stacking gel buffer stock (0.5 M Tris-HCl, pH 6.8)
Resolving gel buffer stock (3 M Tris-HCl, pH 8.8)
Reservoir buffer for SDS-PAGE (pH 8.3)
Sample buffer for Nonreductive SDS-PAGE (2×)
Stacking Gel (5%) (2.5 mL)
Resolving Gel (12%) (5.0 mL)
Protein Marker for SDS-PAGE
Developing solution (Mixed and prepared fresh before use)
Chapter 15 - Bioactive Properties and Biotechnological Production of Human Milk Oligosaccharides
1 - Structure of Human Milk Oligosaccharides (HMOs)
1.1 - Free Oligosaccharides
1.4 - Glycosaminoglycans (GAGs)
2 - Biosynthesis: Genetic Determination
3 - Use of HMOs by Probiotic Bacteria: Prebiotics
4 - Pathogen Antiadhesion
4.1 - Bacteria and Bacterial Toxins
4.3 - Protozoan Parasites
5 - Immune Modulation Properties
6 - Biosynthesis of Related HMOs Structures
6.1 - Engineered Microorganisms
6.2 - Enzymatic Approaches
6.2.1 - Glycosyltransferases (GTs)
6.2.2 - Glycosyl hydrolases (GHs)
6.2.2.1 - β-galactosidases
6.2.2.3 - α-l-fucosidases
6.2.2.4 - Glycosynthases and trans-glycosidases
7 - Biotechnological Applications
7.1 - Oligosaccharides in the Milk of Other Mammals: Infant Formulas
7.2 - Pharmaceutical Compounds
Advances in Biotechnology for Food Industry
( Volume 14 )
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