Abstract
SHS investigation development is considered from the geographical and historical viewpoint. 3 stages are described. Within Stage 1 the work was carried out in the Department of the Institute of Chemical Physics in Chernogolovka where the scientific discovery had been made. At Stage 2 the interest to SHS arose in different cities and towns of the former USSR. Within Stage 3 SHS entered the international scene. Now SHS processes and products are being studied in more than 50 countries.
Abstract
Recently, many advances in plant-based food biotechnology are a wideranging science that uses modern technologies to produce food products.
Biotechnologists and food scientists' new instruments, methods, industry, and products
enhance taste, shell life, nutrition, and food quality. Food biotechnology is as ancient as
civilization, via fermentation, to produce food products such as beer, wine, vinegar,
sauce, fermented vegetables, etc. Besides that, genetically modified (GM) yeasts and
bacteria are used to enhance the products' quality and produce enzymes for improving
the quality of plant-based food products. This chapter summarizes the roles and some
of the applications of biotechnology in plant-based food processing and food
preservation.
Keywords:
Biotechnology, Enzyme, Fermentation, Food processing, Plant-based food.
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Authors:Bentham Science Books