Food Biotechnology: Advances in Biochemical Engineering/Biotechnology, cartea 111

Editat de Ulf Stahl, Ute E.B. Donalies, Elke Nevoigt

en Limba Engleză Hardback – 28 aug 2008

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Specificații

ISBN-13: 9783540705352
ISBN-10: 354070535X
Pagini: 284
Ilustrații: XII, 269 p. 15 illus.
Dimensiuni: 155 x 235 x 20 mm
Greutate: 0.61 kg
Ediția:2008
Editura: Springer Berlin, Heidelberg
Colecția Springer
Seria Advances in Biochemical Engineering/Biotechnology

Locul publicării:Berlin, Heidelberg, Germany

Public țintă

Research

Cuprins

Probiotics, Prebiotics, and Synbiotics.- Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking.- Filamentous Fungi for Production of Food Additives and Processing Aids.- Plant Biotechnology: Transgenic Crops.- Production of Secondary Metabolites Using Plant Cell Cultures.- Food and Agricultural Biotechnology: A Summary and Analysis of Ethical Concerns.

Recenzii

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)

Caracteristici

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 Includes supplementary material: sn.pub/extras

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