Biotechnology, 2e, Vol. 9, Enzymes, Biomass, Food And Feed

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E-Book Overview

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

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E-Book Information

• Year: 1,996

• Edition: 2

• Pages: 803

• Pages In File: 803

• Language: English

• Topic: 26

• Issue: до 2011-08

• Identifier: 3527283196,9783527283194

• Org File Size: 56,834,677

• Extension: pdf

• Tags: Биологические дисциплины Микробиология и биотехнология

• Toc: Cover......Page 1Biotechnology Volume 9 Enzymes, Biomass, Food and Feed, Second Edition......Page 2Biotechnology......Page 3Copyright Page......Page 5Preface......Page 7Scientific Advisory Board......Page 8Contents......Page 10Contributors......Page 11Introduction......Page 15I. Enzymes......Page 171 The Nature of Enzymes......Page 182 Production of Enzymes as Fine Chemicals......Page 863 Kinetics of Multi-Enzyme Systems......Page 1344 Analytical Uses of Enzymes......Page 150II. Biomass......Page 1775 Production of Microbial Biomass......Page 1786 Nutritional Value and Safety of “Single Cell Protein”......Page 232III. Food Fermentations......Page 2497 Baked Goods......Page 2508 Commercial Production of Baker’s Yeast and Wine Yeast......Page 3299 Cheese......Page 36010 Other Fermented Dairy Products......Page 39211 Brewing......Page 42612 Wine and Brandy......Page 47013 Indigenous Fermented Foods......Page 51214 Cocoa Fermentation......Page 56715 Vinegar......Page 58416 Olive Fermentations......Page 59717 Vegetable Fermentations......Page 63218 Enzymes in Food Processing......Page 66519 Carbohydrate-Based Sweeteners......Page 739IV. Fermented Feeds......Page 76820 Fermented Feeds and Feed Products......Page 769Index......Page 784