- Email: [email protected]
Food Science and Food Biotechnology
Book Review
Trends in Food Science & Technology 14 (2003) 482–483
Food Science and Food Biotechnology
description of the contents of each chapter is presented below.
edited by Gustavo F. Gutie´rrez-Lopez and Gustavo V. Barbosa-Ca´novas, Published by: CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, FL, U.S.A.; 2003, ISBN 1-56676-892-6 (360 pages) $159.95 (US)
Chapter 1. An Introduction to Molecular Food Biotechnology
Food Science and Food Biotechnology is a recent addition to the CRC Press ‘‘Food Preservation and Technology Series’’ covering such other diverse topics as ‘‘Unit Operations in Food Engineering’’, ‘‘Osmotic Dehydration and Vacuum Impregnation’’, and ‘‘Trends in Food Engineering’’. The target audience of ‘‘Food Science and Food Biotechnology’’ reviewed here is described by the editors as being academics, undergraduate students, and post-graduate students who have interests in food science and technology, biotechnology, and bioengineering. In addition, they direct this book to those professionals working in food and biotechnology research centres. My initial response to seeing this book was one of enthusiasm at having a potential source of information at my fingertips that would deliver relevant ‘‘real world’’ examples of biotechnology applications. As a course instructor with an interest in including concrete case studies in my courses, this volume appeared to be precisely what I was looking for. Those of us presenting course material to undergraduate students are frequently searching for insightful material written by those with first-hand knowledge of the subject and its applications in production or research environments. Having examples of products currently available and those being developed is a definite plus. Examples like those provided greatly support the theoretical aspects, and enhance the overall credibility of the body of science. Those involved in areas of research may want in-depth examination of detailed or specialized subject matter to provide background material of commercial potential and industrial relevance. This book would appear to address these needs from a number of authoritative sources. As an academic advisor speaking with prospective students, I have been somewhat disappointed on occasion to hear Food Science described as ‘‘old-fashioned’’ or lacking in the contemporary appeal of other ‘‘racier’’ subject matter that may be the current topic of the day. Those of us who have worked in the area of Food Science know the fallacy of these views and can cite examples to disprove them. The authors of the various chapters in Food Science and Food Biotechnology give us more ammunition to address these comments by making a direct and definite link between today’s hot 0924-2244/$ - see front matter doi:10.1016/S0924-2244(03)00152-3
topic of ‘‘biotechnology’’ and Food Science. Such a link may assist us in attracting more students into the diverse areas of studies we know collectively as ‘‘Food Science’’. It is also important to recognize that biotechnology does not stand on its own as an independent field of study. There is an integration of various scientific disciplines that compliment each other. This aspect has not been overlooked in Food Science and Food Biotechnology. One only needs to glance down the list of chapter titles to appreciate the variety of topics covered. In his preface to the ‘‘CRC Food Preservation Technology Series’’, Dr. Gustavo Barbosa-Canovas states: ‘‘Biotechnology is vast, without boundaries, and offers great possibilities as well as concerns. Let’s use it correctly, let’s learn more about it, and let’s see how it will contribute to the science of making better foods on a daily basis.’’ I most heartily endorse these statements. While acknowledging that biotechnology is not without its concerns, we are reminded of the potential of this technology to our everyday lives on an ongoing basis if we apply a scientific approach. Dr. BarbosaCanovas’ words are supported by the works presented in the body of the text. The book itself is well-organized with 15 chapters that progress in a logical manner from ‘‘An Introduction to Molecular Food Biotechnology’’, to looking at ‘‘Recent Developments in Food Biotechnology’’ in the second chapter. These are followed by several chapters on upstream processing and bioseparations; a number of chapters on basic and applied situations; and a final group of chapters on food preservation. Each chapter starts with a detailed outline of its contents and the page number on which the material begins. Such a seemingly small consideration as this greatly assists the reader in locating desired material within the chapter of interest. Adding to this is a comprehensive index of the complete text. Often the lack of a good index can frustrate those using a text, which was definitely not the case here. Every chapter also contains an extensive list of up-to-date references; and in a number of cases, the authors direct the reader to sources of information to expand on the materials presented in their own particular chapters. Recommendations such as these are most appreciated. In order to show the diversity of subjects covered by the various authors, a brief
As mentioned above, Chapter 1 provides the reader with an overview of molecular food biotechnology. By including this chapter, those unfamiliar with molecular food biotechnology are not forgotten nor possibly alienated. Those who are familiar with the field of study may chose to skip over this chapter or refresh their memories before going on to the rest of the material covered in subsequent chapters. It also serves to reinforce the role of biotechnology in food applications. The authors discuss recombinant DNA technology and biomolecular engineering, and then go on to examine over twenty applications of molecular biotechnology. They continue by describing six examples of microbial biotechnology in industry.
Chapter 2. Recent Developments in Food Biotechnology The author of this chapter examines such topics as the application of modern biotechnological approaches to traditional processes including, phage resistance, nisin resistance, and recombinant chymosin. Agricultural biotechnology is also covered in the areas of the modification of lipid metabolism, protein modification, carbohydrate modification, etc. There is also a short discussion about transformation techniques in plant biotechnology, and transgenic animals.
Chapter 3. Bioprocess Design After pointing out the inherent complexities of bioprocesses, design generalities are discussed. The authors then move on to the ‘‘product/process development chain’’ where they undertake a more in-depth examination of a number of aspects including laboratory and pilot-plant fermentations, bioreactor design, and downstream processing. Following a short description of methods of economic analysis, the chapter concludes with an example pertaining to the design of a bioprocess for the production of single cell protein.
Chapter 4. Gas Hold-Up Structure in Impeller Agitated Aerobic Bioreactors This chapter examines the gas hold-up structure in impeller-agitated systems involving viscous liquids and ‘‘reviews the link between operating variables and gas hold-up’’,
Book Review / Trends in Food Science & Technology 14 (2003) 482–483 as well as presenting models that can be applied to analyze gas-liquid mass transfer. The roles of tiny bubbles (0.1–5 mm in diameter) and large bubbles (diameters up to 20 mm) with respect to mass transfer are discussed. Experimental observations are included for the gas hold-up in impeller agitated systems.
Chapter 5. Production and Partial Purification of Glycosidases Obtained by Solid-State Fermentation of Grape Pomace Using Aspergillus niger 10 This is an interesting chapter examining the use of a waste material, grape pomace from the wine making industry, in solid-state fermentations for the production of glycosidases. Examples of value-added processing and conversion of waste streams to commercial products are a desirable addition to any book of this type. Not only do the authors outline the production of glycosidases by their solid-state fermentation technique, but they also discuss the purification of the enzyme products.
Chapter 6. Protein Crystallography Impact on Biotechnology Much of this chapter involves the fundamentals of diffraction and related topics. Once the background information has been established, the author quite appropriately sets about to describe various impacts of protein crystallography on the field of biotechnology.
Chapter 7. Stability of Dry Enzymes Stability of enzyme preparations is definitely a major concern in bioprocessing. Topics covered in this chapter include the influence of the glass-rubbery transition on the stability of dry pectinlyase; carbohydrate-induced protection of dry enzymes; and the impact of components of enzymatic fermentation extracts on the stability of dry enzymes.
Chapters 8–12 (inclusive) These five chapters examine the application of biotechnology in a series of specific situations of commercial relevance. Essentially, the titles of these chapters are selfexplanatory and will give the reader an excellent idea of the materials covered.
Chapters 8: Trends in Carotenoids Biotechnology
Chapter 9: Studies on Reverse Micelle Extraction of Peroxidase from Cruciferae Vegetables of the Bajio Region of Mexico Chapter 10: Improving Biogeneration of Aroma Compounds by in situ Product Removal Chapter 11: Lupines: An Alternative for Debittering and Utilization in Foods Chapter 12: Recent Development in Application of Emulsifiers: An Overview
Chapter 13. Drying of Biotechnological Products: Current Status and New Developments Having an interest in drying technology, this chapter was of particular personal interest. The effects of drying on ‘‘bioproduct’’ quality are examined in order to set the stage for the selection of an appropriate dryer for the assigned task. Conventional or commonly used dryers (e.g., spray dryers, freeze dryers, etc.) are discussed along with emerging drying technologies (e.g., heatpump dryers, pulse combustion dryers, high electric field dryers, intermittent batch dryers, etc.). Several good general references have also been recommended for the reader to expand on the knowledge presented in this chapter.
Chapter 14. An Update on Some Key Alternative Food Processing Technologies: Microwave, Pulsed Electric Field, High Hydrostatic Pressure, Irradiation, and Ultrasound Chapter 14 provides an overview of these five technologies and a much appreciated update on their ‘‘current limitations and status‘‘. In times when we hear of new technologies being developed, it is good to see someone looking back at how these processes have evolved, and where they are currently situated in the global scheme of food processing.
Chapter 15. Emerging Processing and Preservation Technologies for Milk and Dairy Products Chapter 15 takes several of the alternative technologies from Chapter 14 ( pulsed electric field, high hydrostatic pressure, and irra-
483
diation), plus modified atmosphere packaging, heat treatment, and membrane filtration, and examines their applications to milk and dairy products. This is a natural follow-up to the introduction provided in the previous chapter and shows the reader the potential of emerging processing technologies in an established industrial sector.
Summary comments I was most impressed with Food Science and Food Biotechnology. It is certainly a welcome addition to my bookshelf that will provide valuable reference material for instructional purposes as more and more biotechnology is included in our course outlines. It is a broad-reaching book that is not formidable in size nor appearance. It delivers what it promises in its claims on the back cover, in that it provides a ‘‘balanced and organized discussion of the interactions of food science and food biotechnology at the molecular and industrial levels’’. Having a single-source collection of such detailed information on a considerable range of biotechnology applications in the area of Food Science is certainly an added attraction of this text. As previously stated, the comprehensive lists of up-to-date references included in each chapter also contribute to the usefulness of the text to its target audience. The only negative comments that I have are rather minor. There are several instances where superscripts appear to be missing, and in at least three of the figures (Figs. 7.1, 7.2, and 11.2), the Greek letter ‘‘g’’ is used in place of the degree symbol. There are cases of inconsistent spellings (e.g., ‘‘antocyanins’’ [sic] and ‘‘anthocyanins’’ in Chapter 5) plus a few spelling errors, and some incorrect verb usages throughout the book. Annoyances such as these should have been caught in the book’s proof-reading stages. However, these are not of a serious nature and should not detract from the overall value of the text. In summary, this is an impressive and informative piece of work that should be quite useful to its target audience of academics, graduate and undergraduate students, and professionals working in food and biotechnology research centres.
D.G. Mercer Department of Food Science University of Guelph Guelph, Ontario N1G 2W1 Canada E-mail: [email protected]
Trends in Food Science & Technology 14 (2003) 482–483
Food Science and Food Biotechnology
description of the contents of each chapter is presented below.
edited by Gustavo F. Gutie´rrez-Lopez and Gustavo V. Barbosa-Ca´novas, Published by: CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, FL, U.S.A.; 2003, ISBN 1-56676-892-6 (360 pages) $159.95 (US)
Chapter 1. An Introduction to Molecular Food Biotechnology
Food Science and Food Biotechnology is a recent addition to the CRC Press ‘‘Food Preservation and Technology Series’’ covering such other diverse topics as ‘‘Unit Operations in Food Engineering’’, ‘‘Osmotic Dehydration and Vacuum Impregnation’’, and ‘‘Trends in Food Engineering’’. The target audience of ‘‘Food Science and Food Biotechnology’’ reviewed here is described by the editors as being academics, undergraduate students, and post-graduate students who have interests in food science and technology, biotechnology, and bioengineering. In addition, they direct this book to those professionals working in food and biotechnology research centres. My initial response to seeing this book was one of enthusiasm at having a potential source of information at my fingertips that would deliver relevant ‘‘real world’’ examples of biotechnology applications. As a course instructor with an interest in including concrete case studies in my courses, this volume appeared to be precisely what I was looking for. Those of us presenting course material to undergraduate students are frequently searching for insightful material written by those with first-hand knowledge of the subject and its applications in production or research environments. Having examples of products currently available and those being developed is a definite plus. Examples like those provided greatly support the theoretical aspects, and enhance the overall credibility of the body of science. Those involved in areas of research may want in-depth examination of detailed or specialized subject matter to provide background material of commercial potential and industrial relevance. This book would appear to address these needs from a number of authoritative sources. As an academic advisor speaking with prospective students, I have been somewhat disappointed on occasion to hear Food Science described as ‘‘old-fashioned’’ or lacking in the contemporary appeal of other ‘‘racier’’ subject matter that may be the current topic of the day. Those of us who have worked in the area of Food Science know the fallacy of these views and can cite examples to disprove them. The authors of the various chapters in Food Science and Food Biotechnology give us more ammunition to address these comments by making a direct and definite link between today’s hot 0924-2244/$ - see front matter doi:10.1016/S0924-2244(03)00152-3
topic of ‘‘biotechnology’’ and Food Science. Such a link may assist us in attracting more students into the diverse areas of studies we know collectively as ‘‘Food Science’’. It is also important to recognize that biotechnology does not stand on its own as an independent field of study. There is an integration of various scientific disciplines that compliment each other. This aspect has not been overlooked in Food Science and Food Biotechnology. One only needs to glance down the list of chapter titles to appreciate the variety of topics covered. In his preface to the ‘‘CRC Food Preservation Technology Series’’, Dr. Gustavo Barbosa-Canovas states: ‘‘Biotechnology is vast, without boundaries, and offers great possibilities as well as concerns. Let’s use it correctly, let’s learn more about it, and let’s see how it will contribute to the science of making better foods on a daily basis.’’ I most heartily endorse these statements. While acknowledging that biotechnology is not without its concerns, we are reminded of the potential of this technology to our everyday lives on an ongoing basis if we apply a scientific approach. Dr. BarbosaCanovas’ words are supported by the works presented in the body of the text. The book itself is well-organized with 15 chapters that progress in a logical manner from ‘‘An Introduction to Molecular Food Biotechnology’’, to looking at ‘‘Recent Developments in Food Biotechnology’’ in the second chapter. These are followed by several chapters on upstream processing and bioseparations; a number of chapters on basic and applied situations; and a final group of chapters on food preservation. Each chapter starts with a detailed outline of its contents and the page number on which the material begins. Such a seemingly small consideration as this greatly assists the reader in locating desired material within the chapter of interest. Adding to this is a comprehensive index of the complete text. Often the lack of a good index can frustrate those using a text, which was definitely not the case here. Every chapter also contains an extensive list of up-to-date references; and in a number of cases, the authors direct the reader to sources of information to expand on the materials presented in their own particular chapters. Recommendations such as these are most appreciated. In order to show the diversity of subjects covered by the various authors, a brief
As mentioned above, Chapter 1 provides the reader with an overview of molecular food biotechnology. By including this chapter, those unfamiliar with molecular food biotechnology are not forgotten nor possibly alienated. Those who are familiar with the field of study may chose to skip over this chapter or refresh their memories before going on to the rest of the material covered in subsequent chapters. It also serves to reinforce the role of biotechnology in food applications. The authors discuss recombinant DNA technology and biomolecular engineering, and then go on to examine over twenty applications of molecular biotechnology. They continue by describing six examples of microbial biotechnology in industry.
Chapter 2. Recent Developments in Food Biotechnology The author of this chapter examines such topics as the application of modern biotechnological approaches to traditional processes including, phage resistance, nisin resistance, and recombinant chymosin. Agricultural biotechnology is also covered in the areas of the modification of lipid metabolism, protein modification, carbohydrate modification, etc. There is also a short discussion about transformation techniques in plant biotechnology, and transgenic animals.
Chapter 3. Bioprocess Design After pointing out the inherent complexities of bioprocesses, design generalities are discussed. The authors then move on to the ‘‘product/process development chain’’ where they undertake a more in-depth examination of a number of aspects including laboratory and pilot-plant fermentations, bioreactor design, and downstream processing. Following a short description of methods of economic analysis, the chapter concludes with an example pertaining to the design of a bioprocess for the production of single cell protein.
Chapter 4. Gas Hold-Up Structure in Impeller Agitated Aerobic Bioreactors This chapter examines the gas hold-up structure in impeller-agitated systems involving viscous liquids and ‘‘reviews the link between operating variables and gas hold-up’’,
Book Review / Trends in Food Science & Technology 14 (2003) 482–483 as well as presenting models that can be applied to analyze gas-liquid mass transfer. The roles of tiny bubbles (0.1–5 mm in diameter) and large bubbles (diameters up to 20 mm) with respect to mass transfer are discussed. Experimental observations are included for the gas hold-up in impeller agitated systems.
Chapter 5. Production and Partial Purification of Glycosidases Obtained by Solid-State Fermentation of Grape Pomace Using Aspergillus niger 10 This is an interesting chapter examining the use of a waste material, grape pomace from the wine making industry, in solid-state fermentations for the production of glycosidases. Examples of value-added processing and conversion of waste streams to commercial products are a desirable addition to any book of this type. Not only do the authors outline the production of glycosidases by their solid-state fermentation technique, but they also discuss the purification of the enzyme products.
Chapter 6. Protein Crystallography Impact on Biotechnology Much of this chapter involves the fundamentals of diffraction and related topics. Once the background information has been established, the author quite appropriately sets about to describe various impacts of protein crystallography on the field of biotechnology.
Chapter 7. Stability of Dry Enzymes Stability of enzyme preparations is definitely a major concern in bioprocessing. Topics covered in this chapter include the influence of the glass-rubbery transition on the stability of dry pectinlyase; carbohydrate-induced protection of dry enzymes; and the impact of components of enzymatic fermentation extracts on the stability of dry enzymes.
Chapters 8–12 (inclusive) These five chapters examine the application of biotechnology in a series of specific situations of commercial relevance. Essentially, the titles of these chapters are selfexplanatory and will give the reader an excellent idea of the materials covered.
Chapters 8: Trends in Carotenoids Biotechnology
Chapter 9: Studies on Reverse Micelle Extraction of Peroxidase from Cruciferae Vegetables of the Bajio Region of Mexico Chapter 10: Improving Biogeneration of Aroma Compounds by in situ Product Removal Chapter 11: Lupines: An Alternative for Debittering and Utilization in Foods Chapter 12: Recent Development in Application of Emulsifiers: An Overview
Chapter 13. Drying of Biotechnological Products: Current Status and New Developments Having an interest in drying technology, this chapter was of particular personal interest. The effects of drying on ‘‘bioproduct’’ quality are examined in order to set the stage for the selection of an appropriate dryer for the assigned task. Conventional or commonly used dryers (e.g., spray dryers, freeze dryers, etc.) are discussed along with emerging drying technologies (e.g., heatpump dryers, pulse combustion dryers, high electric field dryers, intermittent batch dryers, etc.). Several good general references have also been recommended for the reader to expand on the knowledge presented in this chapter.
Chapter 14. An Update on Some Key Alternative Food Processing Technologies: Microwave, Pulsed Electric Field, High Hydrostatic Pressure, Irradiation, and Ultrasound Chapter 14 provides an overview of these five technologies and a much appreciated update on their ‘‘current limitations and status‘‘. In times when we hear of new technologies being developed, it is good to see someone looking back at how these processes have evolved, and where they are currently situated in the global scheme of food processing.
Chapter 15. Emerging Processing and Preservation Technologies for Milk and Dairy Products Chapter 15 takes several of the alternative technologies from Chapter 14 ( pulsed electric field, high hydrostatic pressure, and irra-
483
diation), plus modified atmosphere packaging, heat treatment, and membrane filtration, and examines their applications to milk and dairy products. This is a natural follow-up to the introduction provided in the previous chapter and shows the reader the potential of emerging processing technologies in an established industrial sector.
Summary comments I was most impressed with Food Science and Food Biotechnology. It is certainly a welcome addition to my bookshelf that will provide valuable reference material for instructional purposes as more and more biotechnology is included in our course outlines. It is a broad-reaching book that is not formidable in size nor appearance. It delivers what it promises in its claims on the back cover, in that it provides a ‘‘balanced and organized discussion of the interactions of food science and food biotechnology at the molecular and industrial levels’’. Having a single-source collection of such detailed information on a considerable range of biotechnology applications in the area of Food Science is certainly an added attraction of this text. As previously stated, the comprehensive lists of up-to-date references included in each chapter also contribute to the usefulness of the text to its target audience. The only negative comments that I have are rather minor. There are several instances where superscripts appear to be missing, and in at least three of the figures (Figs. 7.1, 7.2, and 11.2), the Greek letter ‘‘g’’ is used in place of the degree symbol. There are cases of inconsistent spellings (e.g., ‘‘antocyanins’’ [sic] and ‘‘anthocyanins’’ in Chapter 5) plus a few spelling errors, and some incorrect verb usages throughout the book. Annoyances such as these should have been caught in the book’s proof-reading stages. However, these are not of a serious nature and should not detract from the overall value of the text. In summary, this is an impressive and informative piece of work that should be quite useful to its target audience of academics, graduate and undergraduate students, and professionals working in food and biotechnology research centres.
D.G. Mercer Department of Food Science University of Guelph Guelph, Ontario N1G 2W1 Canada E-mail: [email protected]