|  | Lee, Byong H.
Fundamentals of Food Biotechnology
Edited by Hui, Y. H.
 1. Edition June 1996
242.- Euro
1996. XVI, 432 Pages, Hardcover
96 Fig., 82 Tab.
- Textbook -
ISBN 978-0-471-18616-8 - John Wiley & Sons
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| Short description
"Fundamentals of Food Biotechnology" details the developments in biotechnology related to food production and processing, including new applications involving food ingredient processing, plant tissue cultures, and genetic engineering. The text successfully translates the basic scientific information of food-related biotechnology into industrial and research applications.
From the contents
UNDERLYING PRINCIPLES OF BIOCHEMISTRY, MICROBIOLOGY, AND ENGINEERING.
Principles of Biochemistry.
Principles of Microbiology.
Principles of Biochemical Engineering.
APPLICATIONS OF BIOTECHNOLOGY TO FOOD PRODUCTS .
Yeast-Based Processes and Products.
Bacteria-Based Processes and Products.
Other Microorganism-Based Processes and Products.
OTHER POTENTIAL APPLICATIONS OF THE NEW TECHNOLOGY.
Plant Biotechnology.
Animal Biotechnology.
Biosensors for Biological Monitoring of Foods.
Waste Management and Food Processing.
Food Safety and New Biotechnologies.
Index.
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