Advancement of food processing biotechnology in developing countries

Biotechnology is an applied science which represents a blending of the principles and practice of biochemistry, genetics, and microbiology. The recent breakthroughs in molecular biology have transformed biotechnology into a precision science. These developments have brought in further refinements to areas like protein chemistry, nucleic acid biochemistry, fermentation, and immunology, which unfortunately are not very familiar with developing countries. © 2019 Author(s)

Advancement of food processing biotechnology in developing countries

Biotechnology is an applied science which represents a blending of the principles and practice of biochemistry, genetics and microbiology. The recent breakthroughs in molecular biology have transformed biotechnology into a precision science. These developments have brought in further refinements to areas like protein chemistry, nucleic acid bio-chemistry, fermentation and immunology, which unfortunately are not common to developing countries

FUNCTIONAL PROPERTIES OF OVEN AND VACUUM DRIED CHLORELLA VULGARIS PROTEIN ISOLATES

The functional properties of protein isolates provide clues about their performance in food systems. The results of functional properties serve as a guide regarding the types of food or feed that can be supplemented with the particular protein isolates

Proximate, Functional and Sensory Properties of Bread from Wheat - Plantain (Musa SPP) Flour Blends

The effect of blanching treatments on the functional properties of plantain flour and sensory characteristics of bread made from wheat (80%) and plantain (20%) flour was investigated

The effect of temperature on the functional properties of Phaselous lunatus flour and its proximate composition

This work evaluated the proximate composition and functional properties of full fat flour, defatted flour and protein concentrate from Christmas lima bean (Phaseolus lunatus) in addition to how temperature affects some of the functional properties of the full fat and defatted flour samples.The research work was supported by RFBR grant 18-29-12129mk