Advances in Agri-Food Biotechnology (eBook)
IX, 450 Seiten
Springer Singapore (Verlag)
978-981-15-2874-3 (ISBN)
This book presents biotechnological advances and approaches to improving the nutritional value of agri-foods. The respective chapters explore how biotechnology is being used to enhance food production, nutritional quality, food safety and food packaging, and to address postharvest issues.
Written and prepared by eminent scientists working in the field of food biotechnology, the book offers authentic, reliable and detailed information on technological advances, fundamental principles, and the applications of recent innovations. Accordingly, it offers a valuable guide for researchers, as well as undergraduate and graduate students in the fields of biotechnology, agriculture and food technology.
Dr. Tilak Raj Sharma is currently working as Executive Director of the National Agri-Food Biotechnology Institute, (NABI), Mohali, Punjab, India. Ph.D. Agriculture, M.Sc. Agriculture. He has published over 125 research articles and one book on agricultural topics, and holds five related patents.
Dr. Rupesh Deshmukh Ramaligaswami is currently working as a Ramalingaswami Fellow (Scientist D) at the National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India. Ph.D. Plant Biotechnology, M.Sc. Agriculture (Plant Biotechnology). He has published over seventy research articles and holds one patent.
Dr. Humira Sonah is currently working as a Ramalingaswami Fellow (Scientist D) at NABI, Mohali, India. Ph.D. Plant Biotechnology, M.Sc. Agriculture (Plant Biotechnology). She has published over fifty research articles in the areas of plant science and biotechnology.
This book presents biotechnological advances and approaches to improving the nutritional value of agri-foods. The respective chapters explore how biotechnology is being used to enhance food production, nutritional quality, food safety and food packaging, and to address postharvest issues. Written and prepared by eminent scientists working in the field of food biotechnology, the book offers authentic, reliable and detailed information on technological advances, fundamental principles, and the applications of recent innovations. Accordingly, it offers a valuable guide for researchers, as well as undergraduate and graduate students in the fields of biotechnology, agriculture and food technology.
| Erscheint lt. Verlag | 31.8.2020 |
|---|---|
| Zusatzinfo | IX, 450 p. 64 illus., 63 illus. in color. |
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie ► Botanik |
| Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie | |
| Technik ► Umwelttechnik / Biotechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Biofortification • Biotechnological Advances • Food Bioavailability • food nanotechnology • Genetic Engineering |
| ISBN-10 | 981-15-2874-8 / 9811528748 |
| ISBN-13 | 978-981-15-2874-3 / 9789811528743 |
| Haben Sie eine Frage zum Produkt? |
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