Food Biotechnology (CRC, 2006).pdf

Food

edited by

Kalidas Shetty

Gopinadhan Paliyath

Anthony Pometto

Robert E. Levin

Second Edition

Boca Raton London New York

A CRC title, part of the Taylor & Francis imprint, a member of the

Taylor & Francis Group, the academic division of T&F Informa plc.

Published in 2006 by

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FOOD SCIENCE AND TECHNOLOGY

A Series of Monographs, Textbooks, and Reference Books

Editorial Advisory Board

Gustavo V. Barbosa-Cánovas Washington State University–Pullman

P. Michael Davidson University of Tennessee–Knoxville

Mark Dreher McNeil Nutritionals, New Brunswick, NJ

Richard W. Hartel University of Wisconsin–Madison

Lekh R. Juneja Taiyo Kagaku Company, Japan

Marcus Karel Massachusetts Institute of Technology

Ronald G. Labbe University of Massachusetts–Amherst

Daryl B. Lund University of Wisconsin–Madison

David B. Min The Ohio State University

Leo M. L. Nollet Hogeschool Gent, Belgium

Seppo Salminen University of Turku, Finland

James L. Steele University of Wisconsin–Madison

John H. Thorngate III Allied Domecq Technical Services, Napa, CA

Pieter Walstra Wageningen University, The Netherlands

John R. Whitaker University of California–Davis

Rickey Y. Yada University of Guelph, Canada

76. Food Chemistry: Third Edition, edited by Owen R. Fennema

77. Handbook of Food Analysis: Volumes 1 and 2, edited by Leo M. L. Nollet

78. Computerized Control Systems in the Food Industry, edited by Gauri S. Mittal

79. Techniques for Analyzing Food Aroma, edited by Ray Marsili

80. Food Proteins and Their Applications, edited by Srinivasan Damodaran

and Alain Paraf

81. Food Emulsions: Third Edition, Revised and Expanded, edited by Stig E. Friberg

and Kåre Larsson

82. Nonthermal Preservation of Foods, Gustavo V. Barbosa-Cánovas,

Usha R. Pothakamury, Enrique Palou, and Barry G. Swanson

83. Milk and Dairy Product Technology, Edgar Spreer

84. Applied Dairy Microbiology, edited by Elmer H. Marth and James L. Steele

85. Lactic Acid Bacteria: Microbiology and Functional Aspects, Second Edition,

Revised and Expanded, edited by Seppo Salminen and Atte von Wright

86. Handbook of Vegetable Science and Technology: Production, Composition,

Storage, and Processing, edited by D. K. Salunkhe and S. S. Kadam

87. Polysaccharide Association Structures in Food, edited by Reginald H. Walter

88. Food Lipids: Chemistry, Nutrition, and Biotechnology, edited by Casimir C. Akoh

and David B. Min

89. Spice Science and Technology, Kenji Hirasa and Mitsuo Takemasa

90. Dairy Technology: Principles of Milk Properties and Processes, P. Walstra,

T. J. Geurts, A. Noomen, A. Jellema, and M. A. J. S. van Boekel

91. Coloring of Food, Drugs, and Cosmetics, Gisbert Otterstätter

92. Listeria, Listeriosis, and Food Safety: Second Edition, Revised and Expanded,

edited by Elliot T. Ryser and Elmer H. Marth

93. Complex Carbohydrates in Foods, edited by Susan Sungsoo Cho, Leon Prosky,

and Mark Dreher

94. Handbook of Food Preservation, edited by M. Shafiur Rahman

95. International Food Safety Handbook: Science, International Regulation,

and Control, edited by Kees van der Heijden, Maged Younes, Lawrence Fishbein,

and Sanford Miller

96. Fatty Acids in Foods and Their Health Implications: Second Edition, Revised

and Expanded, edited by Ching Kuang Chow

97. Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality,

edited by Norman F. Haard and Benjamin K. Simpson

98. Safe Handling of Foods, edited by Jeffrey M. Farber and Ewen C. D. Todd

99. Handbook of Cereal Science and Technology: Second Edition, Revised

and Expanded, edited by Karel Kulp and Joseph G. Ponte, Jr.

100. Food Analysis by HPLC: Second Edition, Revised and Expanded, edited by

Leo M. L. Nollet

101. Surimi and Surimi Seafood, edited by Jae W. Park

102. Drug Residues in Foods: Pharmacology, Food Safety, and Analysis,

Nickos A. Botsoglou and Dimitrios J. Fletouris

103. Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection,

edited by Luis M. Botana

104. Handbook of Nutrition and Diet, Babasaheb B. Desai

105. Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality,

edited by Sundaram Gunasekaran

106. Green Tea: Health Benefits and Applications, Yukihiko Hara

107. Food Processing Operations Modeling: Design and Analysis, edited by

Joseph Irudayaraj

108. Wine Microbiology: Science and Technology, Claudio Delfini

and Joseph V. Formica

109. Handbook of Microwave Technology for Food Applications,

edited by Ashim K. Datta and Ramaswamy C. Anantheswaran

110. Applied Dairy Microbiology: Second Edition, Revised and Expanded,

edited by Elmer H. Marth and James L. Steele

111. Transport Properties of Foods, George D. Saravacos and Zacharias B. Maroulis

112. Alternative Sweeteners: Third Edition, Revised and Expanded, edited by

Lyn O’Brien Nabors

113. Handbook of Dietary Fiber, edited by Susan Sungsoo Cho and Mark L. Dreher

114. Control of Foodborne Microorganisms, edited by Vijay K. Juneja

and John N. Sofos

115. Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili

116. Food Additives: Second Edition, Revised and Expanded, edited by A. Larry Branen,

P. Michael Davidson, Seppo Salminen, and John H. Thorngate, III

117. Food Lipids: Chemistry, Nutrition, and Biotechnology: Second Edition, Revised

and Expanded, edited by Casimir C. Akoh and David B. Min

118. Food Protein Analysis: Quantitative Effects on Processing, R. K. Owusu-Apenten

119. Handbook of Food Toxicology, S. S. Deshpande

120. Food Plant Sanitation, edited by Y. H. Hui, Bernard L. Bruinsma,

J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, and Phil Ventresca

121. Physical Chemistry of Foods, Pieter Walstra

122. Handbook of Food Enzymology, edited by John R. Whitaker,

Alphons G. J. Voragen, and Dominic W. S. Wong

123. Postharvest Physiology and Pathology of Vegetables: Second Edition, Revised

and Expanded, edited by Jerry A. Bartz and Jeffrey K. Brecht

124. Characterization of Cereals and Flours: Properties, Analysis, and Applications,

edited by Gönül Kaletunç and Kenneth J. Breslauer

125. International Handbook of Foodborne Pathogens, edited by Marianne D. Miliotis

and Jeffrey W. Bier

126. Food Process Design, Zacharias B. Maroulis and George D. Saravacos

127. Handbook of Dough Fermentations, edited by Karel Kulp and Klaus Lorenz

128. Extraction Optimization in Food Engineering, edited by Constantina Tzia

and George Liadakis

129. Physical Properties of Food Preservation: Second Edition, Revised and Expanded,

Marcus Karel and Daryl B. Lund

130. Handbook of Vegetable Preservation and Processing, edited by Y. H. Hui,

Sue Ghazala, Dee M. Graham, K. D. Murrell, and Wai-Kit Nip

131. Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology,

edited by Kathryn Deibler and Jeannine Delwiche

132. Food Emulsions: Fourth Edition, Revised and Expanded, edited by Stig E. Friberg,

Kare Larsson, and Johan Sjoblom

133. Handbook of Frozen Foods, edited by Y. H. Hui, Paul Cornillon,

Isabel Guerrero Legarret, Miang H. Lim, K. D. Murrell, and Wai-Kit Nip

134. Handbook of Food and Beverage Fermentation Technology, edited by Y. H. Hui,

Lisbeth Meunier-Goddik, Ase Solvejg Hansen, Jytte Josephsen, Wai-Kit Nip,

Peggy S. Stanfield, and Fidel Toldrá

135. Genetic Variation in Taste Sensitivity, edited by John Prescott and Beverly J. Tepper

136. Industrialization of Indigenous Fermented Foods: Second Edition, Revised

and Expanded, edited by Keith H. Steinkraus

137. Vitamin E: Food Chemistry, Composition, and Analysis, Ronald Eitenmiller

and Junsoo Lee

138. Handbook of Food Analysis: Second Edition, Revised and Expanded,

Volumes 1, 2, and 3, edited by Leo M. L. Nollet

139. Lactic Acid Bacteria: Microbiological and Functional Aspects: Third Edition,

Revised and Expanded, edited by Seppo Salminen, Atte von Wright,

and Arthur Ouwehand

140. Fat Crystal Networks, Alejandro G. Marangoni

141. Novel Food Processing Technologies, edited by Gustavo V. Barbosa-Cánovas,

M. Soledad Tapia, and M. Pilar Cano

142. Surimi and Surimi Seafood: Second Edition, edited by Jae W. Park

143. Food Plant Design, Antonio Lopez-Gomez; Gustavo V. Barbosa-Cánovas

144. Engineering Properties of Foods: Third Edition, edited by M. A. Rao,

Syed S.H. Rizvi, and Ashim K. Datta

145. Antimicrobials in Food: Third Edition, edited by P. Michael Davidson,

John N. Sofos, and A. L. Branen

146. Encapsulated and Powdered Foods, edited by Charles Onwulata

147. Dairy Science and Technology: Second Edition, Pieter Walstra, Jan T. M. Wouters

and Tom J. Geurts

148. Food Biotechnology, Second Edition, edited by Kalidas Shetty,

Gopinadhan Paliyath, Anthony Pometto and Robert E. Levin

149. Handbook of Food Science, Technology, and Engineering - 4 Volume Set,

edited by Y. H. Hui

150. Thermal Food Processing: New Technologies and Quality Issues, edited by

Da-Wen Sun

151. Aflatoxin and Food Safety, edited by Hamed K. Abbas

152. Food Packaging: Principles and Practice, Second Edition, Gordon L. Robertson

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