Biotechnological Innovations in Food Processing (eBook)

Front Cover 1
Biotechnological Innovations in Food Processing 4
Copyright Page 5
Table of Contents 8
The Biotol Project 6
Contributors 7
How to use an open learning text 9
Prefac 10
Chapter 1. Introductio 13
1. 1 The changing food industry 13
1. 2 Biotechnology and food manufacture 13
1. 3 Major factors influencing trend s in th e food market 15
1. 4 The structure of the text 16
Chapter 2.Processing aids for the food industry : The state of the art 19
2.1 Introduction 19
2.2 Bakery products 19
2.3 Fruit and vegetable juices 23
2.4 Dairy products 24
2.5 The tenderization of meat 28
2.6 The modification of oils and fats 28
2.7 Natural preservation systems 34
2.8 Flavours 37
2.9 Biopolymers 46
2.10 Sweeteners 48
2.11 Amino acids 51
2.12 Organic acids 52
2.13 Vitamins 53
.Summary and objectives 54
Chapter 3. Fermented food s - an overview 57
3.1 Introduction 57
3.2 Acid-based food fermentations 57
3.3 Acid-fermented dairy food products 60
3.4 Acid-fermented vegetable products 73
3.5 Acid-fermente d mea t products 77
3.6 Fermented Oriental foods 81
3.7 Outlook and perspectives of fermented foods 85
Summary and objectives 87
Chapter 4.Starter cultures for cheese production 89
4.1 Introduction 89
4.2 The composition of starter cultures 89
4.3 The industrial production of cheese 90
4.4 Activities of starter cultures 94
4.5 Factors affecting starter activity 96
4.6 The genetics of starter cultures 99
4.7 Starter culture systems 106
4.8 The production and use of starter cultures 113
4.9 The prevention of bacteriophage contamination 115
4.10 The prevention of development of bitter flavours 119
4.11 The acceleration of cheese ripening 119
Summary and objectives 123
Chapter 5.Chymosin : Production from genetically engineered micro-organisms 125
5.1 Introduction 125
5.2 Cheese manufacture 125
5.3 Rennet and rennet substitutes 130
5.4 Chymosin production from genetically engineered micro-organisms : A cas e stud y 134
Summary and objectives 155
Chapter 6.Hig h fructose corn syrups 157
6.1 Introduction 157
6.2 Important terms used in the glucose/fructose industry 157
6.3 Sugar and the sugar industry 159
6.4 The structure of starch 160
6.5 Starch production : The wet-millin gprocess 162
6.6 From starch to dextrins 165
6.7 Starch liquefaction 166
6.8 Saccharification of dextrin syrups 169
6.9 The isomerisation of glucose 177
6.10 Increasing the fructose content of HFCS 180
6.11 The applications of starch-derived sweeteners in the food industry 182
6.12 The market for starch-derived sweeteners 185
6.13 Economics of HFCS production 186
6.14 The production of enzymes used in HFCS production 188
6.15 The application of genetic engineering to a-amylase production 189
6.16 Characterisation of á-amylase structure 194
Summary and objectives 196
Chapter 7.Fruit juices 199
7.1 Introduction 199
7.2 Composition and structure of plant cell walls in fruits 199
7.3 Enzymes which degrade plant cell walls 203
7.4 Fruit juice production 212
7.5 Enzymes in juice processing 215
7.6 Future trends 220
Summary and objectives 221
Chapter 8.Amino acids : their production an duses in the food industry 223
8.1 Introduction 223
8.2 The amino acids 223
8.3 Amino acid production by fermentation 226
8.4 Amino acid production by bioconversions 236
8.5 L-Phenylalanine production - Acase study 250
Summary and objectives 262
Responses to SAQs 264
Responses to Chapter 2 SAQs 264
Responses to Chapter 3 SAQs 266
Responses to Chapter 4 SAQs 269
Responses to Chapter 5 SAQs 273
Responses to Chapter 6 SAQs 276
Responses to Chapter 7 SAQs 279
Responses to Chapter 8 SAQs 281
Appendix 1 284
Appendix 2 296
Appendix 3 302
Appendix 4 304
Appendix 5 305
Index 306