Biotechnological innovations in food processing.
Contributor(s): Open Universiteit (Heerlen, Netherlands)
| Thames Polytechnic | BIOTOL (Project).
Material type: 
BookSeries: Biotechnology by Open Learning (Series): Publisher: Oxford ; Boston : Butterworth-Heinemann, 1991Description: x, 294 p. : ill. ; 25 cm.ISBN: 0750615133 .Subject(s): Biotechnology | Food industry and tradeDDC classification: 664.024
| Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Bishopstown Library Store | 664.024 (Browse shelf(Opens below)) | 1 | Available | 00018439 |
Enhanced descriptions from Syndetics:
This open learning text offers a structured overview of recent biotechnological developments which have brought about improvements in food processing. Readers are intended to be able to work at their own pace and the book is structured for self-assessment. Among the topics covered are genetic and protein engineering, aids to improve the quality of processed foods and sweeteners. The authors assume a reasonably advanced knowledge of the structure, composition and properties of the major biologically produced chemicals, basic microbiology and the principles of genetic engineering. The book adopts the case study approach and also offers views on the wider implications of applying biotechnology to food production, including issues relating to regulatory requirements and economics.
"Published on behalf of Open Universiteit and Thames Polytechnic.".
Includes bibliographical references and index.
Table of contents provided by Syndetics
- Include
- Processing aids for the food industry: the state of the art
- Fermented foods - an overview
- Starter cultures of cheese production
- Chymosin: production from genetically engineered micro-organisms
- High fructose corn syrup
- Fruit juices
- Amino acids: their production and uses in the food industry
- Appendices - EC directive - genetically modified micro-organisms
- Regulatory position of chymosin