1Narayan Consultancy on Veterinary Public Health and Microbiology, 4 Aangan, Jagnath- Ganesh Dairy Road, Anand, Gujarat, India
2Department of Livestock Products Technology, College of Veterinary Science, Junagadh Agricultural University, Junagadh, India
3Department of Biotechnology, Vaagdevi Degree and PG College, Warangal, Telangana India
4Department of Microbiology, Prathima Institute of Medical Sciences, Karimnagar, Telangana, India
American Journal of Food Science and Technology.
2017,
Vol. 5 No. 4, 143-148
DOI: 10.12691/ajfst-5-4-4
Copyright © 2017 Science and Education PublishingCite this paper: Mahendra Pal, A.S. Patel, A.R. Bariya, Vikram Godishala, Venkataramana Kandi. A Review of Biotechnological Applications in Food Processing of Animal Origin.
American Journal of Food Science and Technology. 2017; 5(4):143-148. doi: 10.12691/ajfst-5-4-4.
Correspondence to: Venkataramana Kandi, Department of Microbiology, Prathima Institute of Medical Sciences, Karimnagar, Telangana, India. Email:
ramana_20021@rediffmail.comAbstract
Biotechnology opens numerous opportunities for the food industry. Biotechnological approaches are applied to enhance the nutritional, functional and sensory attributes of food in milk, meat, fish and beverage processing industries. The targeted use of biotechnological methods can, amongst other things, help reduce the quantity and number of unhealthy ingredients in foods as well as remove allergenic substances. Food biotechnology, therefore, contributes significantly to saving resources, optimizing harvest yields and producing healthy and better foods. People have used the properties of microorganisms and their enzymes in food production consciously for thousands of years. Biotechnology has helped in the development of food processing. It can also fight the current challenges of global food and nutritional insecurity. The purpose of this communication is to delineate the importance of biotechnology, and its industrial applications in the processing of foods of animal origin.
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