Titlebook: Recent Advances in Food Biotechnology; Ajay Kumar,Kiran Patruni,Vijai Singh Book 2022 The Editor(s) (if applicable) and The Author(s), und

Commodious

Beneficial Effects of Psychobiotic Bacteria, Cyanobacteria, Algae, and Modified Yeast in Various Fooin the food industry to carry out fermentation reactions for the manufacture of bread and different alcoholic drinks using different carbohydrates, for processing different cheese varieties and chocolates, and for converting raw foods into pickles and can also be used as a food source themselves. Th

Conducive

Current Status, Future Challenges, and Opportunities for Improving the Crop Yields Using Microorganiltivated lands. Therefore, there is a need for developing newer strategies that increase soil fertility or fulfill the demand for foods. Soil fertility might be improved by using various organic, eco-friendly processes and soil inhibiting microorganisms (bacteria, fungi, and viruses). These microorg

Valves

Diverse Role of Enzymes in Food and Dairy Industry specificity have been created by technological advancements, and we are still in the process of exploring new areas of application. Many foods can be enhanced with the use of microorganisms including bacteria, yeast, and fungi and their enzymes, resulting in an improved taste and texture. These ind

micronutrients

Ligament

Recent Aspects of Fortified Foods: An Overview on Field Testing Tools and Fortification Program Analardation, anemia, mental retardation, overweight, night blindness, reduced IQ, neural tube defects, cancer, hypertension and depression, etc. According to UNICEF, India was at the tenth position among countries with the highest number of underweight children and at the 17th position for the highest

人造

Synthesis, Characterization, and Beneficial Effects of Green Antioxidant for Food Industryprotein and lipid structures as well as DNA and carbohydrates present in the living cells. In current years, boundless attention has been engrossed on exploitation of natural antioxidants in daily food products. A variety of plant resources like spices, fruits, herbs, and vegetables and animal prote

排出

Development, Prospects, and Challenges of Meat Analogs with Plant-Based Alternatives more sustainable method of production as compared to tradition meat production system and require fewer amounts of natural resources. It has potential to fulfil the demand of high-quality protein food in the near future. A lot of research work is going on for technological and process development o

似少年