Biotechnology, 2nd Edition, Volume 9: Enzymes, Biomass, Food and Feed

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









Other books from this series:
Volume 1: Biological Fundamentals link1 link2
Volume 2: Genetic Fundamentals and Genetic Engineering
Volume 3: Bioprocessing link1 and link2
Volume 4: Measuring, Modelling and Control
Volume 5a: Recombinant Proteins, Monoclonal Antibodies and Therapeutic Genes
Volume 5b: Genomics and Bioinformatics link1 link2
Volume 6: Products of Primary Metabolism
Volume 7: Products of Secondary Metabolism
Volume 8a: Biotransformations I link1 link2
Volume 8b: Biotransformations II link1 link2