Advances in Food Biotechnology

ADVANCES IN FOOD BIOTECHNOLOGY

The application of biotechnology in the food sciences has led to an increase in food production, and enhanced the quality and safety of food. Food biotechnology is a dynamic field, and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food.

Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics:

• 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

Bringing together experts drawn from around the world, 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 will be highly resourceful to governmental research, regulatory agencies and those who are studying and teaching food biotechnology.

Also available from Wiley

Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients

Edited by Cristina M. Sabliov, Hongda Chen, Rickey Y. Yada

ISBN: 978-1-118-46220-1

Fundamentals of Food Biotechnology, 2nd Edition

Byong H. Lee

ISBN: 978-1-118-38495-4

Auteur

ABOUT THE EDITOR
Dr Ravishankar Rai V. is Professor at the Department of Studies in Microbiology, University of Mysore, India.

Résumé
ADVANCES IN FOOD BIOTECHNOLOGY The application of biotechnology in the food sciences has led to an increase in food production, and enhanced the quality and safety of food. Food biotechnology is a dynamic field, and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics:

• 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 Bringing together experts drawn from around the world, 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 will be highly resourceful to governmental research, regulatory agencies and those who are studying and teaching food biotechnology. Also available from Wiley
  Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients
  Edited by Cristina M. Sabliov, Hongda Chen, Rickey Y. Yada
  ISBN: 978-1-118-46220-1 Fundamentals of Food Biotechnology, 2nd Edition
  Byong H. Lee
  ISBN: 978-1-118-38495-4

Contenu
Contributors xxi Preface xxvii

I GLOBAL FOOD SECURITY: ARE GMOS THE SOLUTION TO THE FOOD SECURITY ISSUE? 1

1 Biotechnological Approaches for Nutritionally Enhanced Food Crop Production 3
Kathleen L. Hefferon and Abdullah Makhzoum

1.1 Introduction 3

1.2 The Case for Biofortified Food 3

1.3 Nutritionally Enhanced Feed Crops 6

1.4 Plants with Other Health Benefits 6

1.5 Biopharmaceuticals Produced in Plants 6

1.6 Genome Editing for Nutritionally Enhanced Plants 7

1.7 Epigenetics and Nutritionally Enhanced Plants 7

1.8 Risk Assessment and Regulation of Nutritionally Enhanced Crops 9

1.9 Conclusions 9

References 10

2 Current and Emerging Applications of Metabolomics in the Field of Agricultural Biotechnology 13
Camilla B. Hill, Daniel A. Dias, and Ute Roessner

2.1 Introduction 13

2.2 Metabolomics of Cereals for Food Production 16

2.3 Metabolomics and its Application in the Production of Wine 18

2.4 Final Remarks 23

Acknowledgements 23

References 23

3 Safety Assessment of Genetically Modified Foods 27
Gijs A. Kleter and Maryvon Y. Noordam

3.1 Introduction 27

3.2 Safety Assessment of GM-Crop-Derived Foods 28

3.3 Recurrent Items Addressed during the Food and Feed Safety Assessment 28

3.4 Outlook and Future Challenges 35

3.5 Conclusions 36

Acknowledgements 36

References 36

4 Towards a Universal Molecular Approach for the Quality Control of New Foodstuffs 37
Andrea Galimberti, Anna Sandionigi, Antonia Bruno, Ilaria Bruni, Michela Barbuto, Maurizio Casiraghi, and Massimo Labra

4.1 Food Quality and Safety Assessment in the Era of Genomics 37

4.2 DNA Barcoding: General Characteristics and Applications for the Analysis of Modern Foodstuffs 38

4.3 Microbiological Composition of Foodstuffs 38

4.4 Pathogenic Microorganisms and Food Spoilage 43

4.5 Towards a Molecular Identification of Food-Related Microorganisms 44

4.6 Towards a Standardized Molecular Identification of Food Raw Materials 45

4.7 Next-Generation Technologies to Characterize Complex Food Matrices and their Microbiome 50

4.8 Conclusions 51

References 51

5 Mass Spectrometry-Based Approaches in Food Safety 61
Pasquale Ferranti and Gianluca Picariello

5.1 Background 61

5.2 Instrumentation 61

5.3 Mass Spectrometry and Food Safety 63

5.4 Effects of Technological Processing 64

5.5 Microbiological Issues 65

5.6 Genetically Modified Organisms 65

5.7 Food Allergy 66

5.8 Food Metabolomics 67

5.9 Food Lipidomics 67

5.10 Current Challenges and Perspectives 68

References 68

6 Feeding the World: Are Biotechnologies the Solution? 71
Yves Bertheau

6.1 Introduction 71

6.2 Current Situation 72

6.3 Proposed Solutions 76

6.4 Conclusion 94

References 95

II APPLICATION OF ENZYMES IN THE FOOD INDUSTRY 103

7 Application of Microbial Enzymes in the Food Industry 105
Alane Beatriz Vermelho, Verônica Cardoso, Rodrigo Pires Nascimento, Anderson S. Pinheiro, and Igor Rodrigues de Almeida

7.1 Introduction 105

7.2 The Main Enzymes 106

7.3 Main Microorganism Producers of Enzymes 111

7.4 Marine Microbial Enzymes 115

7.5 Dairy Industry 116

7.6 Microbial Enzymes Applied in the Beverage Industry 118

7.7 Animal Feed 121

7.8 Targeting Microbial Enzymes of Industrial Interest 123

7.9 Mathematical Models for Enhanced Enzyme Production 124

Acknowledgements 124

References 125 **8 Enzymatic Modification of Proteins and Starch...