Biotechnology and Food Ingredients / Edition 1

Biotechnology and Food Ingredients / Edition 1

by Israel Goldberg, Richard Williams
     
 

ISBN-10: 0442002726

ISBN-13: 9780442002725

Pub. Date: 09/05/2007

Publisher: Springer US

Contents: Food Ingredients and Challenges * Biotechnological Applications in the Development of New Fruits and Vegetables * Mushroom Mycelium Grown in Submerged Culture — Potential Food Applications * Food Supplements From Microbial Proteins * Food Proteins and Food Ingredients as Products of Protein Engineering * Amino Acids * Physiological Effects and

Overview

Contents: Food Ingredients and Challenges * Biotechnological Applications in the Development of New Fruits and Vegetables * Mushroom Mycelium Grown in Submerged Culture — Potential Food Applications * Food Supplements From Microbial Proteins * Food Proteins and Food Ingredients as Products of Protein Engineering * Amino Acids * Physiological Effects and Functional Properties of Dietary Fiber * Emulsifiers and Surfactants * Biogums Used in Food and Made by Fermentation * Fats, Oils Acids and Oil Seed Crops * Fat Substitutes * Natural and Modified Starches * Linear and Cyclic Dextrins * Citric, Fumaric and Malic Acids * Flavor Building Block * Alternative Sweetners * Vitamins * Lactic Acid Bacteria Applications * Antimicrobial Compounds * Antioxidants * Impact of Biotechnology and New Methodology on Microbial Testing of Foods * Regulatory Aspects of Biotechnology—Produced Ingredients for Food Applications * Tailoring Food Ingredient Functionality via Biotechnology * Index'

Product Details

ISBN-13:
9780442002725
Publisher:
Springer US
Publication date:
09/05/2007
Edition description:
1991
Pages:
578
Product dimensions:
6.10(w) x 9.25(h) x 0.05(d)

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