E-Book Overview
Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control, Legal and Social Aspects of Food Biotechnology. Special attention has focused on plant biotechnology during the last decade because transgenic plants can offer an increase in crop yield and are very economical sources of proteins and other products for industrial, pharmaceutical, veterinary and agricultural use. The content of this book covers many aspects of food biotechnology and presents the main trends and interdisciplinary information in this area.
E-Book Content
FOOD BIOTECHNOLOGY
Progress in Biotechnology
Volume 1 New Approaches t o Research on Cereal Carbohydrates (Hill and Munck, Editors) Volume 2 Biology of Anaerobic Bacteria (Dubourguier et al., Editors) Volume 3 Modifications and Applications of Industrial Polysaccharides (Yalpani, Editor) Volume 4 lnterbiotech '87. Enzyme Technologies (Blaiej and Zemek, Editors) Volume 5 In Vitro Immunization i n Hybridoma Technology (Borrebaeck, Editor) Volume 6 lnterbiotech '89. Mathematical Modelling i n Biotechnology (Blaiej and Ottova, Editors) Volume 7 Xylans and Xylanases (Visser et al., Editors) Volume 8 Biocatalysis i n Non-Conventional Media (Tramper et al., Editors) Volume 9 ECB6: Proceedings of the 6th European Congress on Biotechnology (Alberghina et al., Editors) Volume 10 Carbohydrate Bioengineering (Petersen et al., Editors) Volume 11 Immobilized Cells: Basics and Applications (Wijffels et al., Editors) Volume 12 Enzymes for Carbohydrate Engineering (Kwan-Hwa Park et al., Editors) Volume 13 High Pressure Bioscience and Biotechnology (Hayashi and Balny, Editors) Volume 14 Pectins and Pectinases (Visser and Voragen, Editors) Volume 15 Stability and Stabilization of Biocatalysts (Ballesteros et al., Editors) Volume 16 Bioseparation Engineering (Endo et al., Editors) Volume 17 Food Biotechnology (Bielecki et al., Editors)
Progress in Biotechnology 17
FOOD BIOTECHNOLOGY Proceedings of an International Symposium organized by the Institute of Technical Biochemistry, Technical University of Lodz, Poland, under the auspices of the Committee of Biotechnology, Polish Academy of Sciences (PAS), Committee of Food Chemistry and Technology, PAS, Working Party on Applied Biocatalysis and Task Group on Public Perception of Biotechnology of the European Federation of Biotechnology, Biotechnology Section of the Polish Biochemical Society Zakopane, Poland, May 9-12, 1999
Edited by Stanislaw Bielecki Technical University of Lodz, Institute of Technical Biochemistry, Stefanowskiego 4/10,90-924 Lodz, Poland
Johannes Tramper Wageningen Agricultural University, Food and Bioprocess Engineering Group, P.O. Box 8129, NL-6700 EV Wageningen, The Netherlands
Jacek Polak Technical University of Lodz, Institute of Technical Biochemistry, Stefanowskiego 4/10,90-924 Lodz, Poland
2000
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