The book "Analytical Techniques for Food Biopreservation" is a detailed handbook about the various food-preservation techniques that are based on the use of antimicrobial compounds and natural metabolites for the preservation of various food products. It reflects on various innovations in the use of biopreservation techniques in the food industry that have proven to be environmentally friendly as compared to the conventional techniques and produce food that has an extend shelf life, as well as better sensory and nutritional content.
Offers a comprehensive investigation of microbiological safety and quality concerns of seafood. The detailed analysis of seafood products in different stages is presented, including harvest stage, processing stage and consumption stage.
An introduction to proteomics and related studies. The text provides an explanation of the concepts and techniques that are used in proteomics. It talks about the relation of proteomics to plant food sources, animal food sources, and to aquaculture.
Explains the concept of biochemical genetics and the molecular genetics of the human. The book provides information about the recombinant DNA technology and the prokaryotic molecular genetics. The plasticity of genomes is alos described.
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