Food Biotechnology: Microorganisms

Front Cover
Y. H. Hui, PhD, George G. Khachatourians
John Wiley & Sons, Jan 18, 1995 - Science - 952 pages
2 Reviews
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.
 

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eukaryotic cells and expression vectors

Contents

Microbial Growth and Physiology
47
Cloning Restriction Fragment Length Polymorphism
85
Eukaryotic Cells and Expression Vectors
133
Protein Engineering
181
Microorganisms for Organic Acid Production
239
Application of Genetic Methods to the Generation
281
Biochemistry Molecular Biology
297
PRODUCTION OF ENZYMES AND FOOD
373
Trends in Microbial Production of Pullulan and Its Novel
589
MANUFACTURE OF FERMENTED FOODS
605
Lactococci
645
Biotechnology of Dairy Leuconostoc
665
Propionibacteria
703
Lactobacillus plantarum Physiology Genetics
721
Pediococcus in Fermented Foods
745
Lactobacillus Baking
797

Escherichia
423
Microorganisms for Cellulose Production
471
Genetics and Biochemistry of Xanthan Gum Production
495
Molecular Genetics of Penicillium Species for FoodRelated
517
Rhizopus niveus
535
Lipases of the Genera Rhizopus and Rhizomucor Versatile
549
Brewers Yeast
847
Yeasts in Distilling
873
Saccharomyces Wine
891
Microorganisms
907
1
935
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