Biotechnology Volume 9; Enzymes, Biomass, Food and Feed

• Other Authors: Rehm, Hans-Jurgen, Nagodawithana, T. W, Reed, Gerald
• Format: Book
• Language: English
• Published: Weinheim [Germany] VCH 1995
• Edition: Second, completely rev. ed
• Subjects: Biotechnology
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xvi, 804 pages illustrations 25 cm
• Bibliography: Includes bibliographical reference and index
• ISBN: 3527283196

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