Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Editor(s): H.-J. Rehm, G. Reed

Published Online: 4 MAR 2008

Print ISBN: 9783527283194

Online ISBN: 9783527620920

DOI: 10.1002/9783527620920

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

Table of contents

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  1. Part I: Enzymes

  2. Part II: Biomass

  3. Part III: Food Fermentations

    1. Chapter 7

      Baked Goods (pages 240–319)

      Gottfried Spicher and Jürgen-Michael Brümmer

    2. Chapter 11

      Brewing (pages 419–462)

      Ingeborg Russell and Graham G. Stewart

    3. Chapter 15

      Vinegar (pages 579–591)

      Heinrich Ebner and Heinrich Follmann Sylvia Sellmer

    4. Chapter 16

      Olive Fermentations (pages 593–627)

      Antonio Garrido Fernández, Pedro García García and Manuel Brenes Balbuena

  4. Part IV: Fermented Feeds

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