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"Fundamentals of Food Biotechnology" details the developments in biotechnology related to food production and processing, including new applications involving food ingredient processing, plant tissue cultures, and genetic engineering. The text successfully translates the basic scientific information of food-related biotechnology into industrial and research applications.
The initial chapters provide tutorials reviewing the principles of biochemistry, microbiology, and biochemistry engineering to provide the fundamental knowledge required to comprehend biotechnology. The second section of this textbook explains how different biotechnology processes and products are applied to food products. The concluding chapters describe new and potential applications of biotechnology in plants and animals, in devising biosensors for detecting microorganisms and otherwise monitoring food quality, in waste management and food processing, and in food safety.
Each chapter contains problems with solutions as well as extensive references to provide avenues for future studies. "Fundamentals of Food Biotechnology" also includes a glossary of important terminology to facilitate learning.
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Fundamentals of Food Biotechnology Byong H. Lee Fundamentals of Food Biotechnology provides readers with an overview of the essential features of food biotechnology. Both traditional and new biotechnologies are discussed in terms of their present and potential industrial applications in food production and food processing. The first section reviews the principles of biochemistry, microbiology, and biochemical engineering that are needed to understand the basics of food biotechnology. The next section explains how different biotechnology processes and products are applied to yeast-based, bacteria-based, and other microorganism-based processes and products. The last section describes new and potential applications of plant and animal biotechnology in methods of monitoring food quality, waste management and food processing, and food safety. This book will be valuable to instructors, graduate students, and research and industrial practitioners in food science and food technology. Also available from VCH Food Biotechnology: Microorganisms Y.H. Hui and G.G. Khachatourians, eds. Hardcover. ISBN 1-56081-565-5 Analysis and Control Methods for Foods and Agricultural Products A Four-Volume Reference Set J.-L. Multon, ed. Quality Control for Foods and Agricultural Products J.-L. Multon, ed. Hardcover. ISBN 1-56081-698-8 Analytical Techniques for Foods and Agricultural Products G. Linden, ed. Hardcover. ISBN 1-56081-687-2 Microbiological Control for Foods and Agricultural Products C.M. Bourgeois, J.-Y. Leveau, D.Y.C. Fung, eds. Hardcover. ISBN 1-56081-673-2 Analysis of Food Constituents J.-L. Multon, ed. Hardcover. ISBN 1-56081-697-XAbout the Author:
Dr Byong H. Lee is Distinguished Professor, School of Biotechnology, Jiangnan University, Wuxi, China and Affiliated Professor, Department of Food Science/Agricultural Chemistry, McGill University, Montreal, QC, Canada
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