Fundamentals of Food Biotechnology (Food Science and Technology)

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9781560816942: Fundamentals of Food Biotechnology (Food Science and Technology)
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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.

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From the Back Cover:

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-X

About 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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Other Popular Editions of the Same Title

9781118384954: Fundamentals of Food Biotechnology

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ISBN 10: 1118384954 ISBN 13: 9781118384954
Publisher: Wiley-Blackwell, 2015
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9780471186168: Fundamentals of Food Biotechnology (Food Science and Technology)

Wiley-..., 1996
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