This text covers developments in biotechnology related to food production and processing. Initial chapters review the principles of biotechnology, microbiology and biochemical engineering needed to understand the basics of food biotechnology. Subsequent chapters explore how different biotechnology processes and products are applied to the food industry. The concluding chapters describe new and potential applications of biotechnology in plants and animals, in devising biosensors for microorganism detection, in waste management and food processing, and in food safety and quality monitoring. Each chapter includes detailed references, problems and solutions.
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Illustrationen
Maße
Gewicht
ISBN-13
978-1-56081-694-2 (9781560816942)
Schweitzer Klassifikation
Part 1 Underlining principles of biochemistry, microbiology, and biochemical engineering: principles of biochemistry; principles of microbiology; principles of biochemical engineering. Part 2 Applications of biotechnology to food products: yeast-based processes and products; bacteria-based processes and products; other microorganism-based processes and products. Part 3 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.
