Biotechnology, 2E, Vol. 9, Enzymes, Biomass, Food and Feed

Biotechnology, 2E, Vol. 9, Enzymes, Biomass, Food and Feed

Biotechnology, 2E, Vol. 9, Enzymes, Biomass, Food and Feed
By Gerald Reed, T. W. Nagodawithana

Publisher: Wiley-VCH
Number Of Pages: 804
Publication Date: 1996-12-16
ISBN-10 / ASIN: 3527283196
ISBN-13 / EAN: 9783527283194
Binding: Paperback

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

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