Biotechnology, 2E, Vol. 9, Enzymes, Biomass, Food and Feed
Gerald Reed, T. W. Nagodawithana
This volume examines the classical aspects of biotechnology: the application of biological principles for the purpose of converting foodstuffs into more palatable, nutritious or stable foods. Four distinct, but related areas are covered in detail: enzymes, biomass production, food fermentations and feed fermentations. Particular attention is paid to the analytical uses of enzymes. Moreover, food fermentations are treated on a world-wide basis, from pickles to the Korean kimchi. Topics included are: Production of Enzymes as Fine Chemicals - Nutritional Value of Microbial Biomass - Baked Goods - Baker's Yeast Production - Carbohydrate-Based Sweeteners - Wine and Brandy - Brewing - Cheese - Vinegar - Indigenous Fermented Foods - Fermented Feeds and Feed Supplements
Année:
1996
Edition:
2
Editeur::
Wiley-VCH
Langue:
english
Pages:
803
ISBN 10:
3527283196
ISBN 13:
9783527283194
Fichier:
PDF, 54.20 MB
IPFS:
,
english, 1996