Biotechnology and Food Ingredients / Edition 1

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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'
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Editorial Reviews

Reviews the successful cases of developing food ingredients by biotechnological processes, as a sort of catalogue for people in the food industry. Describes the production of proteins, vitamins, enzymes, flavors, colors, and other ingredients, using traditional, genetic-engineering, and entirely new technologies. Chapters discuss the various products and sources, methodologies, and regulation. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780442002725
  • Publisher: Springer US
  • Publication date: 9/5/2007
  • Edition description: 1991
  • Edition number: 1
  • Pages: 578
  • Product dimensions: 9.21 (w) x 6.14 (h) x 1.31 (d)

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