Food Biotechnology - Microorganisms

Zusammenfassung This handbook discusses how micro organisms (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 practitioners in food science and food technology, it presents 1994 research and development in the discipline. Inhaltsverzeichnis Aus dem Inhalt:General Microbial Genetics and Food Biotechnology/ Microbial Growth and Physiology/ Cloning! RFLP and Karyotyping Technology/ Eukaryotic Cells and Expression Vectors/ Protein Engineering / Microorganisms for Organic Acid Production/ Allpication of Genetic Methods to Generation of Volatile Flavors/ Biochemistry! Molecular Biology and Industrial Applications/ Bacillus Species/ Microorganisms for Amino Acid Production/ Microorganisms for Celluose Production/ Genetics and Biochemistry of Xanthan Gum Production/ Molecular Genetics of Penicillium sp. for Food Related Enzymes/ Rhizopus niveus/ Lipases of the Genera Rhizopus and Rhizomucor/ Trends in Microbial Production of Pullulan and its Novel Applications in Food Industry/ Lactobacilli/ Lactococci/ Biotechnology of Dairy Leuconostoc/ Propionibacteria/Brewer's Yeast/ Yeasts in Distilling/ Saccharomyces (Wine)

List of contents

Aus dem Inhalt:
General Microbial Genetics and Food Biotechnology/ Microbial Growth and Physiology/ Cloning, RFLP and Karyotyping Technology/ Eukaryotic Cells and Expression Vectors/ Protein Engineering / Microorganisms for Organic Acid Production/ Allpication of Genetic Methods to Generation of Volatile Flavors/ Biochemistry, Molecular Biology and Industrial Applications/ Bacillus Species/ Microorganisms for Amino Acid Production/ Microorganisms for Celluose Production/ Genetics and Biochemistry of Xanthan Gum Production/ Molecular Genetics of Penicillium sp. for Food Related Enzymes/ Rhizopus niveus/ Lipases of the Genera Rhizopus and Rhizomucor/ Trends in Microbial Production of Pullulan and its Novel Applications in Food Industry/ Lactobacilli/ Lactococci/ Biotechnology of Dairy Leuconostoc/ Propionibacteria/Brewer's Yeast/ Yeasts in Distilling/ Saccharomyces (Wine)

Product details

• Authors: Y. H. Hui, Y. H. (American Food and Nutrition Center Hui, Y. H. Khachatourians Hui, Y.h. Hui, YH Hui, HUI Y H KHACHATOURIANS GEORGE, George G. Khachatourians
• Assisted by: Y. H. Hui (Editor), Y. H. (American Food and Nutrition Center Hui (Editor), Yiu H. Hui (Editor), Hui Y. H. (Editor), George G. Khachatourians (Editor), Khachatourians George G. (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 15.11.1994
• EAN: 9780471185703
• ISBN: 978-0-471-18570-3
• No. of pages: 952
• Subjects: Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food; Chemie, Biotechnologie, Mikroorganismus, Toxikologie, chemistry, Industrial Chemistry, Technische u. Industrielle Chemie, Food Processing, Production & Manufacture, Food Science & Technology, Lebensmitteltechnik, Lebensmittelforschung u. -technologie, Herstellung u. Verarbeitung von Lebensmitteln, Toxicology