Search Images Maps Play YouTube News Gmail Drive More »
My library | Help | Advanced Book Search | Web History | Sign in

Books

Food Biotechnology:

Microorganisms
Front Cover
Y. H. Hui, George G. Khachatourians
2 Reviews
Wiley, Jan 18, 1995 - Science - 952 pages
This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is easy-to-understand and can be used directly by readers interested in practical and commercial applications. So this book is important for researchers as a reference guide, and it can be used in various disciplines as microbiology, chemistry, biochemistry and engineering. 'Food Biotechnology' also is interesting for the industries, in addition to food processing, because commercial products and services affected include fine chemicals, enzymes, cultures, equipment and supplies.

What people are saying - Write a review

We haven't found any reviews in the usual places.

Related books

References to this book

From other books

Transgenic Plants and Crops
Lebensmittel-Biotechnologie und Ernährung: Probleme und Lösungsansätze
All Book Search results »

References from web pages

Food biotechnology: Microorganisms. Edited by yh Hui and gg ...
324. Book. reviews. topics are those by mt Reetz (organometallic com-. pounds in C - C bond formation), rw Hoffmann. (polyketide synthesis) and ai Meyers ...
doi.wiley.com/ 10.1002/ (SICI)1097-4660(199607)66:3%3C324::AID-JCTB3497%3E3.0.CO;2-N

PII: S0924-2244(00)89189-X
Food Biotechnology: Microorganisms. edited by yh Hui and George G. Khachatourians, VCH, 1995. £118.00/DM295.00. (xvi ÷ 937 pages) ISBN 1 56081 565 5 ...
linkinghub.elsevier.com/ retrieve/ pii/ S092422440089189X

FOOD BIOTECHNOLOGY: MICROORGANISMS - Hui - Comprar-livro.com.br
FOOD BIOTECHNOLOGY: MICROORGANISMS - Hui. ... Índice: Home / H / Hui / Food Biotechnology: Microorganisms /. Food Biotechnology: Microorganisms - Hui ...
hui.comprar-livro.com.br/ livros/ 1047118570/

Biotechnology and Agricultural Cooperatives: Choices and
Biotechnology and Agricultural Cooperatives: Choices and Challenges for Managers and Members. List of visuals associated with this text. ...
web1.msue.msu.edu/ imp/ modrr/ rr552098.html

CURRICULA AND SYLLABI FOR MASTER'S DEGREE PROGRAMS IN DAIRY ...
Food Biotechnology: Microorganisms, VCH. Publishers Inc., New York, USA. Marwaha, ss and Arora, jk 2000. Food Processing Biotechnological application ...
www.icar.org.in/ aeac/ curricula/ dairyn.pdf

國立中興大學食生系九十六學年度第二學期第一次系務會議紀錄
Food Biotechnology: Microorganisms. yh Hui, gg Khachatourians. Wiley,. 1994. 4. Fundamentals of Food Biotechnology. bh Lee. Wiley, 1996. ...
www.nchu.edu.tw/ ~foodsci/ bulletin/ files/ 970221.pdf

S0101-206120030002 Ciência e Tecnologia de Alimentos Ciênc. Tecnol ...
S0101-206120030002 Ciência e Tecnologia de Alimentos Ciênc. Tecnol. Aliment. 0101-2061 Sociedade Brasileira de Ciência e Tecnologia de Alimentos ...
artigos.scielo.br/ S0101-206120030002.xml

About the author (1995)

Y.H. Hui, PhD, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology.

Ramesh Chandan, PhD, is the president of Global Technologies, Inc., a consulting company in Food Science and Technology. He is the author or editor of four books on yogurt and other dairy products.

Stephanie Clark, PhD, is an Associate Food Scientist and Associate Professor in the Deaprtment of Food Science and Human Nutrition at Washington State Univeristy in Pullman.

Nanna Ailen Cross, PhD, RD, LD,"" is the President of Cross Associates, Inc., a nutritional consulting firm in Chicago, Illinois.

Joannie Dobbs, PhD, is an Assistant Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa.

William J. Hurst, PhD, is a consultant in Mt. Gretna, Pennsylvania. He was formerly a food scientist at Hershey Foods Corp. He has two Wiley titles on laboratory automation to his credit.

Leo M.L. Nollet, PhD, is a Professor of Biotechnology at Hogeschool Gent in Belgium. He has edited or co-edited eight previous books in food science and technology.

Eyal Shimoni, DSc, is a Senior Lecturer in the Department of Biotechnology and Food Engineering at the Technion--Israel Institute of Technology in Haifa, Israel.

Erika B. Smith, PhD, is the Technical Category Manager for the Dairy-Materials Development Group at General Mills, Inc in Champlin, Minnesota.

Somjit Surapat, PhD, is the Head of the Department of Food Science and Technology ath Kasetsart University in Bangkok, Thailand.

Alan Titchenal, PhD, CNS, is an Instructor and Nutrition Specialist in the Department ofHuman Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. He has co-authored three previous books on nutrition and fitness.

Fidel Toldra, PhD, is a Research Professor and the Head of the Laboratory of Meat Science at the Institute of Agrochemistry and Technology of Food (CSIC) in Valencia, Spain, and is also Associate Professor of Food Technology at the Polytechnical University of Valencia.

Bibliographic information