Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition
Copyright © 1995 VCH Verlagsgesellshaft mbH
Editor(s): H.-J. Rehm, G. Reed
Published Online: 4 MAR 2008
Print ISBN: 9783527283194
Online ISBN: 9783527620920
About this Book
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