Biotechnology, 2E, Vol. 9, Enzymes, Biomass, Food and Feed [2 ed.] 3527283196, 9783527283194
This volume examines the classical aspects of biotechnology: the application of biological principles for the purpose of
294 35 302KB
English Pages 803 Year 1996
Table of contents :
Cover......Page 1
Biotechnology Volume 9 Enzymes, Biomass, Food and Feed, Second Edition......Page 2
Biotechnology......Page 3
Copyright Page......Page 5
Preface......Page 7
Scientific Advisory Board......Page 8
Contents......Page 10
Contributors......Page 11
Introduction......Page 15
I. Enzymes......Page 17
1 The Nature of Enzymes......Page 18
2 Production of Enzymes as Fine Chemicals......Page 86
3 Kinetics of Multi-Enzyme Systems......Page 134
4 Analytical Uses of Enzymes......Page 150
II. Biomass......Page 177
5 Production of Microbial Biomass......Page 178
6 Nutritional Value and Safety of “Single Cell Protein”......Page 232
III. Food Fermentations......Page 249
7 Baked Goods......Page 250
8 Commercial Production of Baker’s Yeast and Wine Yeast......Page 329
9 Cheese......Page 360
10 Other Fermented Dairy Products......Page 392
11 Brewing......Page 426
12 Wine and Brandy......Page 470
13 Indigenous Fermented Foods......Page 512
14 Cocoa Fermentation......Page 567
15 Vinegar......Page 584
16 Olive Fermentations......Page 597
17 Vegetable Fermentations......Page 632
18 Enzymes in Food Processing......Page 665
19 Carbohydrate-Based Sweeteners......Page 739
IV. Fermented Feeds......Page 768
20 Fermented Feeds and Feed Products......Page 769
Index......Page 784
Cover......Page 1
Biotechnology Volume 9 Enzymes, Biomass, Food and Feed, Second Edition......Page 2
Biotechnology......Page 3
Copyright Page......Page 5
Preface......Page 7
Scientific Advisory Board......Page 8
Contents......Page 10
Contributors......Page 11
Introduction......Page 15
I. Enzymes......Page 17
1 The Nature of Enzymes......Page 18
2 Production of Enzymes as Fine Chemicals......Page 86
3 Kinetics of Multi-Enzyme Systems......Page 134
4 Analytical Uses of Enzymes......Page 150
II. Biomass......Page 177
5 Production of Microbial Biomass......Page 178
6 Nutritional Value and Safety of “Single Cell Protein”......Page 232
III. Food Fermentations......Page 249
7 Baked Goods......Page 250
8 Commercial Production of Baker’s Yeast and Wine Yeast......Page 329
9 Cheese......Page 360
10 Other Fermented Dairy Products......Page 392
11 Brewing......Page 426
12 Wine and Brandy......Page 470
13 Indigenous Fermented Foods......Page 512
14 Cocoa Fermentation......Page 567
15 Vinegar......Page 584
16 Olive Fermentations......Page 597
17 Vegetable Fermentations......Page 632
18 Enzymes in Food Processing......Page 665
19 Carbohydrate-Based Sweeteners......Page 739
IV. Fermented Feeds......Page 768
20 Fermented Feeds and Feed Products......Page 769
Index......Page 784
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