Food Biotechnology (eBook, PDF)

Redaktion: Stahl, Ulf; Nevoigt, Elke; Donalies, Ute E. B.

• Format: PDF

Produktbeschreibung

This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.

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Produktdetails

• Verlag: Springer Berlin Heidelberg
• Seitenzahl: 269
• Erscheinungstermin: 5. August 2008
• Englisch
• ISBN-13: 9783540705369
• Artikelnr.: 44132204

Inhaltsangabe

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.

Rezensionen

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)