Food Biotechnology |
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| Editor:
| Pometto, Anthony
Shetty, Kalidas
Paliyath, Gopinadhan
Levin, Robert E. |
| ISBN: | 978-1-4200-2797-6 |
| Publication Date: | Oct 2005 |
| Publisher: | Taylor & Francis Group
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| Imprint: | CRC Press |
| Book Format: | Digital (delivered electronically) |
| List Price: | USD $700.00 |
Book Description:
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Completely revised, Food Biotechnology, Second Edition demonstrates the massive effect that biotechnology has on food production and processing. The book begins with an overview of principles of microbiology, biochemistry, cell biology, and genetics. It follows with a review of food microbiology that analyzes the genetics and processes of dietary fundamentals including dairy starter cultures, lactic acid bacteria, baker's yeast, and wine. The next section discusses dairy and animal...
More DescriptionCompletely revised, Food Biotechnology, Second Edition demonstrates the massive effect that biotechnology has on food production and processing. The book begins with an overview of principles of microbiology, biochemistry, cell biology, and genetics. It follows with a review of food microbiology that analyzes the genetics and processes of dietary fundamentals including dairy starter cultures, lactic acid bacteria, baker's yeast, and wine. The next section discusses dairy and animal foods, and continues with an examination of plants and algal systems. It explores food safety and diagnostics, and functional foods. The volume concludes with descriptions of novel bioprocessing applications and regulatory and patent issues.