Food Biotechnology [Paperback]

This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.

M. de Vreese, J. Schrezenmeir: Probiotics, Prebiotics and Synbiotics.- U.E.B. Donalies, H.T.T. Nguyen, U. Stahl, E. Nevoigt: Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking.- D.B. Archer, I.F. Connerton, D.A. MacKenzie: Filamentous Fungi for Production of Food Additives and Processing Aids.- P.R. Shewry, H.D. Jones, N.G. Halford: Plant Biotechnology: Transgenic Crops.- I. Smetanska: Plant Cell Cultures as a Source for the Production of Secondary Metabolites.- P.B. Thompson, W. Hannah: Food and Agricultural Biotechnolgy: A Summary and Analysis of Ethical Concerns.-

From the reviews:

This work, with only six chapters, covers a fraction of the vast area of food biotechnology & . the detailed information included in each chapter is meticulously referenced and complete. & the chapters are well written and easy to understand. The many examples used by the authors give the book a very practical feel, making it an easier read than one might expect. Summing Up: Highly recommended. Upper-division undergraduates through professionals in biology, biochemistry, food science, and biological engineering. (I. U. Gruen, Choice, Vol. 46 (11), 2009)

see table of contents

Covers trends in modern biotechnology

All aspects of this interdisciplinary technology, where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science, are treated

More information as well as the electronic version available at springer.com

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