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

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

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 1 Biotechnology Volume 9 Enzymes, Biomass, Food and Feed, Second Edition......Page 2 Biotechnology......Page 3 Copyright Page......Page 5 Preface......Page 7 Scientific Advisory Board......Page 8 Contents......Page 10 Contributors......Page 11 Introduction......Page 15 I. Enzymes......Page 17 1 The Nature of Enzymes......Page 18 2 Production of Enzymes as Fine Chemicals......Page 86 3 Kinetics of Multi-Enzyme Systems......Page 134 4 Analytical Uses of Enzymes......Page 150 II. Biomass......Page 177 5 Production of Microbial Biomass......Page 178 6 Nutritional Value and Safety of “Single Cell Protein”......Page 232 III. Food Fermentations......Page 249 7 Baked Goods......Page 250 8 Commercial Production of Baker’s Yeast and Wine Yeast......Page 329 9 Cheese......Page 360 10 Other Fermented Dairy Products......Page 392 11 Brewing......Page 426 12 Wine and Brandy......Page 470 13 Indigenous Fermented Foods......Page 512 14 Cocoa Fermentation......Page 567 15 Vinegar......Page 584 16 Olive Fermentations......Page 597 17 Vegetable Fermentations......Page 632 18 Enzymes in Food Processing......Page 665 19 Carbohydrate-Based Sweeteners......Page 739 IV. Fermented Feeds......Page 768 20 Fermented Feeds and Feed Products......Page 769 Index......Page 784

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