Description:This volume examines the classical aspects of biotechnology: the app...

Description: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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