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Recent Advances in Food Biotechnology
This book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in improving food quality. The second section deals with food microbiology and includes topics such as application of microbial surfactants, use of probiotics, beneficial microorganisms used in food industry etc. The third section describes important macro and micromolecules in foods. It includes chapters on food enzymes, gluten free formulations, use of biopolymers, biofortification of food and other important topics. The next section discusses novel technologies such as use of nanotechnology in food industry, reverse micelle techniques, genome editing in food crops etc. The book culminates with a section on food quality and management. It describes important topics about biosafety and regulatory issues in food biotechnology. This book is meant for students, researchers and course instructors in food science, food technology and biotechnology. It is also useful for industry experts in the area of food technology.
Drag as Marketplace
Today drag has an unprecedented mass cultural appeal. Reaching far beyond traditional queer venues and audiences into the mainstream, it has evolved into a booming industry worth millions of dollars. Drag is art, politics, lifestyle and entertainment all in one. Yet, studies examining its market value as a product, brand or consumption practice remain scarce. This interdisciplinary collection fills that void, exploring the intersection of drag and markets. Written by an international group of scholars exploring cases from Europe, Asia and the US, this will be a key resource for anyone curious about drag’s social, political and economic impact.
