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Format: Inbunden (Hardback)
Språk: Engelska
Antal sidor: 2010
Utgivningsdatum: 2005-10-01
Upplaga: 2 ed
Förlag: CRC Press Inc
Medarbetare: Kinney, Anthony J. (contributions)/Olmedo, Gabriela (contributions)/Paredes-Lopez, Octavio (contributions)/Sandmann, Gerhard (contributions)/Naidu, A.S. (contributions)/Ravishankar, G. A. (contributions)/Kinney, Anthony J. (contributions)/Olmedo, Gabriela (contributions)/Paredes-Lopez, Octavio (cont
Illustratör/Fotograf: black and white 189 Illustrations 352 Tables black and white
Illustrationer: 352 Tables, black and white; 189 Illustrations, black and white
Dimensioner: 257 x 185 x 71 mm
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Antal komponenter: 1
ISSN: 1082-0132
ISBN: 9780824753290

Food Biotechnology

Name: Food Biotechnology
Price: 6344.00 SEK
Availability: OutOfStock
Author: Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E Levin
ISBN: 9780824753290

av Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E Levin

Inbunden, Engelska, 2005-10-01

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Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole. The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world. Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective.

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Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E. Levin

Food Microbiology. Plant and Animal Food Applications and Functional Foods. Food Safety, Novel Bioprocessing, Traditional Fermentations, and Regulatory Issues.