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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 Re

Author

Byong H. Lee

Publisher

VCH Publishers, Inc, Subs of VCH Verlagesellschaft

Published

1996

Language

EN

ISBN

9781560816942

Subjects

Engineering, Technology, Stem