Biotechnology: A Multi-Volume Comprehensive Treatise, 2nd Completely Revised Edition, Volume 9, Enzymes, Biomass, Food and Feed, 2nd Completely Revised Edition |
| Rehm/Reed: Biotechnology |
| Editor: Gerald Reed; Editor: T. W. Nagodawithana (Universal Foods Corp.) |
| 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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| Cloth Bound |
804 Pages,
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Item #:
Price: |
3527283196
$375.00 |
John Wiley & Sons, Inc. | |
