Biotechnology Letters - Call for Papers - Special Issue on "ADVANCES IN FOOD BIOTECHNOLOGY PROCESSES"
Biotechnology Letters is seeking submissions for Special Issue on "ADVANCES IN FOOD BIOTECHNOLOGY PROCESSES" guest edited by Theodoros Varzakas and Hesham A. El Enshasy.
Brief Guest editors’ bio (this opens in a new tab)
Open for Submission from September 1, 2021
Submissions close on April 20, 2022
Papers accepted for publication in the Special Issue will be available online very soon after acceptance and before inclusion in the Special Issue. All manuscripts will be peer-reviewed by 2-3 independent reviewers and handled by the Guest Editors, in collaboration with the Journal's Editors-in-Chief.
The purpose of this Special Issue is to bring advances in the field of food biotechnology derived processes and products.
Recently there have been many biotechnology-related advances in food industry. GM plants and animals are used to enhance taste, shell life, nutrition and quality of food. On the other hand GM yeast and Bacteria are used to produce enzymes for the sake of food industry. These GM foods are produced by using biotechnological techniques specifically genetic engineering.
Modern Biotechnology is helpful in enhancing taste, yield, shelf life and nutritional values. This is also useful in food processing (fermentation and enzyme involving processes). So, Biotechnology is beneficial in erasing hunger, malnutrition and diseases from developing countries and third word. Possible applications of modern food biotechnology involve using different fermentation and enzyme technologies. Nowadays, genetically modified enzymes have many applications in food industries: catalase used in mayonnaise production to remove hydrogen peroxide, chymosin useful in cheese production as it coagulates milk, glucose oxidase used in baking as it stabilizes the dough, α-amylase converting starch into maltose and used in baking for sweetness, protease used for meat tenderization process, baking and dairy products. Other biotechnology techniques involve the introduction of vitamin A gene into rice and other crops, longer shelf life in genetically modified tomatoes by controlling polygalacturonase which causes ripening and softening.
SUBMIT MANUSCRIPT HERE (this opens in a new tab)
Submission guidelines can be found here (this opens in a new tab)