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About Biotechnology, 2E, Vol. 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
Detailed Information
| Author: | Gerald Reed, T. W. Nagodawithana |
|---|---|
| Publication Year: | 1996 |
| ISBN: | 9783527283194 |
| Pages: | 803 |
| Language: | English |
| File Size: | 54.202 |
| Format: | |
| Price: | FREE |
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