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Biotechnology Applications in Beverage Production
Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology methods, based on the use of microorganisms and enzymes. Manufacturing processes employed in beverage production, origi nally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur's work represented the starting point for technological evolution in this field, and over the last hundred years progress in scientifically based research has been intense. This scientific and technological evolution is the direct result of the encounter between various disciplines (chemistry, biology, engineering, etc.). Beverage production now exploits all...
Histamine and Histamine Receptors in Health and Disease
This book provides a comprehensive overview on current histamine and histamine receptor research in context of human health and disease and reflect the multidisciplinary nature of the field. While the editors realize that it is almost impossible to cover the field completely within the constraints of a single HEP volume, nonetheless, all important aspects will be covered in one way or the other. An overarching introductory chapter will link the individual chapters and provide an overview on the field. This chapter will also link the book to the previous HEP volume on histamine receptors and the recent HEP volume on the pharmacology of itch. Great attention will be paid to complementation of existing literature while avoiding undue duplication. The book will cover new methods for analysis of histamine and histamine metabolites, development of methods for histamine receptor analysis, signal transduction, histamine release, regulation of immune cells by histamine, histamine metabolism and associated diseases, regulation of major organ systems by histamine and development of new drugs and experimental tools for the study of histamine receptors.
Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies
Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses such as dehydratation or nutrient deprivation. Notably, cells within a biofilm are more tolerant to sanitation processes and the action of antimicrobial agents than their free living (or planktonic) counterparts. Such properties make conventional cleaning and disinfection protocols normally not effective i...
Toward a Sustainable Wine Industry
This title includes a number of Open Access chapters.Toward a Sustainable Wine Industry: Green Enology in Practice takes a broad look at the emerging trend of using sustainable wine production methods and business practices. It covers a multitude of aspects of the sustainable wine industry, including production methods, recycling efforts, customer
Wine Microbiology and Biotechnology
Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology. In each chapter, recognized authorities in their field link the scientific fundamentals of microbiology, biochemistry, and biotechnology to the practical aspects of wine production and quality. They also provide relevant historical background and offer directions for future research.
