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Biotechnology, Second, Completely Revised Edition, Volume 9
Enzymes, Biomass, Food and Feed
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Biotechnologie und Lebensmittelproduktion, diese beiden seit den Anfängen der Menschheit eng verbundenen Gebiete - man denke nur an die Brot-, Wein- oder Bierherstellung mittels Hefen -, bilden den Schwerpunkt dieses Bandes. Wie Band 5 der ersten Auflage wird er herausgeberisch von Gerald Reed betreut, was Ausgewogenheit von theoretischer Hintergrundinformation zu den technischen Prozessen und praktischer Anwendung der Mikrobiologie garantiert. Als wichtiger Zusatzbereich werden die Enzyme in diesem Band behandelt, die biologischen Katalysatoren mit riesigem Anwendungsspektrum, z.B. für indu...
Biotechnologie und Lebensmittelproduktion, diese beiden seit den Anfängen der Menschheit eng verbundenen Gebiete - man denke nur an die Brot-, Wein- oder Bierherstellung mittels Hefen -, bilden den Schwerpunkt dieses Bandes. Wie Band 5 der ersten Auflage wird er herausgeberisch von Gerald Reed betreut, was Ausgewogenheit von theoretischer Hintergrundinformation zu den technischen Prozessen und praktischer Anwendung der Mikrobiologie garantiert. Als wichtiger Zusatzbereich werden die Enzyme in diesem Band behandelt, die biologischen Katalysatoren mit riesigem Anwendungsspektrum, z.B. für industrielle Prozesse, als Feinchemikalien in Diagnose und Analyse.
Der Band umfaßt neueste Entwicklungen, untermauert durch aktuelle Literaturzitate. Die internationale Autorenschaft bürgt - wie bei dieser Reihe selbstverständlich - für fachliche Kompetenz.
ENZYMES
The Nature of Enzymes
Production of Enzymes as Fine Chemicals
Kinetics of Multi-Enzyme Systems
Analytical Uses of Enzymes
BIOMASS
Production of Microbial Biomass
Nutritional Value and Safety of Single Cell Protein
FOOD FERMENTATIONS
Baked Goods
Commercial Production of Baker's Yeast and Wine Yeast
Cheese
Other Fermented Dairy Products
Brewing
Wine and Brandy
Indigenous Fermented Foods
Cocoa Fermentation
Vinegar
Olive Fermentations
Vegetable Fermentations
Use of Enzymes in Food Processing
Carbohydrate-Based Sweeteners
FERMENTED FEEDS
Fermented Feeds and Feed Products
This volume examines the classical aspects of biotechnology: the application of biological principles for the purpose of converting foodstuffs into more palatable, nutritious or stable foods.
Four distinct, but related areas are covered in detail: enzymes, biomass production, food fermentations and feed fermentations. Particular attention is paid to the analytical uses of enzymes. Moreover, food fermentations are treated on a world-wide basis, from pickles to the Korean kimchi.
Topics included are: Production of Enzymes as Fine Chemicals - Nutritional Value of Microbial Biomass - Baked Goods - Baker's Yeast Production - Carbohydrate-Based Sweeteners - Wine and Brandy - Brewing - Cheese - Vinegar - Indigenous Fermented Foods - Fermented Feeds and Feed Supplements
ENZYMES
The Nature of Enzymes
Production of Enzymes as Fine Chemicals
Kinetics of Multi-Enzyme Systems
Analytical Uses of Enzymes
BIOMASS
Production of Microbial Biomass
Nutritional Value and Safety of Single Cell Protein
FOOD FERMENTATIONS
Baked Goods
Commercial Production of Baker's Yeast and Wine Yeast
Cheese
Other Fermented Dairy Products
Brewing
Wine and Brandy
Indigenous Fermented Foods
Cocoa Fermentation
Vinegar
Olive Fermentations
Vegetable Fermentations
Use of Enzymes in Food Processing
Carbohydrate-Based Sweeteners
FERMENTED FEEDS
Fermented Feeds and Feed Products
Der Band umfaßt neueste Entwicklungen, untermauert durch aktuelle Literaturzitate. Die internationale Autorenschaft bürgt - wie bei dieser Reihe selbstverständlich - für fachliche Kompetenz.
ENZYMES
The Nature of Enzymes
Production of Enzymes as Fine Chemicals
Kinetics of Multi-Enzyme Systems
Analytical Uses of Enzymes
BIOMASS
Production of Microbial Biomass
Nutritional Value and Safety of Single Cell Protein
FOOD FERMENTATIONS
Baked Goods
Commercial Production of Baker's Yeast and Wine Yeast
Cheese
Other Fermented Dairy Products
Brewing
Wine and Brandy
Indigenous Fermented Foods
Cocoa Fermentation
Vinegar
Olive Fermentations
Vegetable Fermentations
Use of Enzymes in Food Processing
Carbohydrate-Based Sweeteners
FERMENTED FEEDS
Fermented Feeds and Feed Products
This volume examines the classical aspects of biotechnology: the application of biological principles for the purpose of converting foodstuffs into more palatable, nutritious or stable foods.
Four distinct, but related areas are covered in detail: enzymes, biomass production, food fermentations and feed fermentations. Particular attention is paid to the analytical uses of enzymes. Moreover, food fermentations are treated on a world-wide basis, from pickles to the Korean kimchi.
Topics included are: Production of Enzymes as Fine Chemicals - Nutritional Value of Microbial Biomass - Baked Goods - Baker's Yeast Production - Carbohydrate-Based Sweeteners - Wine and Brandy - Brewing - Cheese - Vinegar - Indigenous Fermented Foods - Fermented Feeds and Feed Supplements
ENZYMES
The Nature of Enzymes
Production of Enzymes as Fine Chemicals
Kinetics of Multi-Enzyme Systems
Analytical Uses of Enzymes
BIOMASS
Production of Microbial Biomass
Nutritional Value and Safety of Single Cell Protein
FOOD FERMENTATIONS
Baked Goods
Commercial Production of Baker's Yeast and Wine Yeast
Cheese
Other Fermented Dairy Products
Brewing
Wine and Brandy
Indigenous Fermented Foods
Cocoa Fermentation
Vinegar
Olive Fermentations
Vegetable Fermentations
Use of Enzymes in Food Processing
Carbohydrate-Based Sweeteners
FERMENTED FEEDS
Fermented Feeds and Feed Products