E-Books →Biotechnology Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

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1995 | 802 Pages | ISBN: 3527283196 | PDF | 14 MB
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 SupplementsContent: Chapter 1 The Nature of Enzymes (pages 4-72): Gary M. SmithChapter 2 Production of Enzymes as Fine Chemicals (pages 73-120): Karen A. Foster, Susan Frackman and James F. JollyChapter 3 Kinetics of Multi?Enzyme Systems (pages 121-136): Athel Cornish?BowdenChapter 4 Analytical Uses of Enzymes (pages 137-163): Georg?Burkhard KresseChapter 5 Production of Microbial Biomass (pages 166-220): Helene Boze, Guy Moulin and Pierre GalzyChapter 6 Nutritional Value and Safety of "Single Cell Protein" (pages 221-237): Nevin S. Scrimshaw and Edwina B. MurrayChapter 7 Baked Goods (pages 240-319): Gottfried Spicher and Jurgen?Michael BrummerChapter 8 Commercial Production of Baker's Yeast and Wine Yeast (pages 321-351): Clifford CaronChapter 9 Cheese (pages 353-384): Norman F. OlsonChapter 10 Other Fermented Dairy Products (pages 385-418): Ramesh C. Chandan and Khem M. ShahaniChapter 11 Brewing (pages 419-462): Ingeborg Russell and Graham G. StewartChapter 12 Wine and Brandy (pages 463-504): Helmut H. DittrichChapter 13 Indigenous Fermented Foods (pages 505-559): Larry R. BeuchatChapter 14 Cocoa Fermentation (pages 561-577): Alex S. Lopez and Paul S. DimickChapter 15 Vinegar (pages 579-591): Heinrich Ebner and Heinrich Follmann Sylvia SellmerChapter 16 Olive Fermentations (pages 593-627): Antonio Garrido Fernandez, Pedro Garcia Garcia and Manuel Brenes BalbuenaChapter 17 Vegetable Fermentations (pages 629-661): Henry P. Fleming, Kyu H. Kyung and Fred BreidtChapter 18 Enzymes in Food Processing (pages 663-736): Hans Sejr OlsenChapter 19 Carbohydrate?Based Sweeteners (pages 737-765): Ronald E. HebedaChapter 20 Fermented Feeds and Feed: Products (pages 768-783): Randy D. Shaver and Keshab K. Batajoo