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Fundamentals of food biotechnology

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Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burg.

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Detail Information

Series Title

Food science and technology (VCH Publishers)

Call Number

[ITP-LIB-539]

Publisher

nyu : VCH., c1996

Collation

xvi, 431 p. : ill. ; 24 cm.

Language

English

ISBN/ISSN

9781560816942

Classification

TP248.65.F66 L44 1996

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food

Specific Detail Info

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Statement of Responsibility

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