Biotechnology of Food and Feed Additives

This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.

1. Sweeteners, Prof. Dr. Gert-Wolfhard von Rymon Lipinski; gwvrl@t-online.de

2. Biopreservatives, Dr. Dieter Elsser-Gravesen; deg@isifoodprotection.com

3. Biotechnological Production of Colorants, Dr. Lex de Boer; deboergoense@telfort.nl

4. Acidic organic compounds in beverage, food and feed production, Hendrich Quitmann, hendrich.quitmann@kmub.thm.de

5. Industrial Production of L-Ascorbic Acid (Vitamin C) and D-Isoascorbic Acid, Dr. Hans-Peter Hohmann; hans-peter.hohmann@dsm.com

6. Amino acids (legal equivalence to food additives), Dr. Andreas Karau;andreas.karau@evonik.com

7. Food & Feed enzymes, Prof. Dr. Holger Zorn; holger.zorn@lcb.chemie.uni-giessen.de

8. Recent developments in manufacturing oligosaccharides with prebiotic function, Prof. Dr. Peter Czermak; peter.czermak@kmub.thm.de