![Für diesen Artikel ist leider kein Bild verfügbar.](/img/platzhalter480px.png)
Fundamentals of Food Biotechnology
Seiten
1996
Wiley-VCH Verlag GmbH
978-1-56081-694-2 (ISBN)
Wiley-VCH Verlag GmbH
978-1-56081-694-2 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
This text covers developments in biotechnology related to food production and processing. The principles of biotechnology, microbiology and biochemical engineering needed to understand the basics of food biotechnology are explained here.
This text covers developments in biotechnology related to food production and processing. Initial chapters review the principles of biotechnology, microbiology and biochemical engineering needed to understand the basics of food biotechnology. Subsequent chapters explore how different biotechnology processes and products are applied to the food industry. The concluding chapters describe new and potential applications of biotechnology in plants and animals, in devising biosensors for microorganism detection, in waste management and food processing, and in food safety and quality monitoring. Each chapter includes detailed references, problems and solutions.
This text covers developments in biotechnology related to food production and processing. Initial chapters review the principles of biotechnology, microbiology and biochemical engineering needed to understand the basics of food biotechnology. Subsequent chapters explore how different biotechnology processes and products are applied to the food industry. The concluding chapters describe new and potential applications of biotechnology in plants and animals, in devising biosensors for microorganism detection, in waste management and food processing, and in food safety and quality monitoring. Each chapter includes detailed references, problems and solutions.
Part 1 Underlining principles of biochemistry, microbiology, and biochemical engineering: principles of biochemistry; principles of microbiology; principles of biochemical engineering. Part 2 Applications of biotechnology to food products: yeast-based processes and products; bacteria-based processes and products; other microorganism-based processes and products. Part 3 Other potential applications of the new technology: plant biotechnology; animal biotechnology; biosensors for biological monitoring of foods; waste management and food processing; food safety and new biotechnologies.
Erscheint lt. Verlag | 12.6.1996 |
---|---|
Reihe/Serie | Food Science and Technology |
Verlagsort | Weinheim |
Sprache | englisch |
Gewicht | 617 g |
Einbandart | gebunden |
Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
Technik ► Lebensmitteltechnologie | |
Technik ► Umwelttechnik / Biotechnologie | |
Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
ISBN-10 | 1-56081-694-5 / 1560816945 |
ISBN-13 | 978-1-56081-694-2 / 9781560816942 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Buch (2023)
TvR Medienverlag Jena
27,00 €
Buch | Softcover (2024)
Springer Vieweg (Verlag)
37,99 €