Biotechnological Innovations in Food Processing

✍ Scribed by B. C. Currell and R. C. E. Dam-Mieras (Auth.)

• Publisher: Elsevier Ltd, Butterworth-Heinemann
• Year: 1991
• Tongue: English
• Leaves: 303
• Series: Biotechnology By Open Learning
• Edition: 1
• Category: Library

✦ Synopsis

A thorough examination of the ways in which recent biotechnological developments have led to improvements in food processing. Deals with biotechnology based processes currently in use by or available to the food industry. Building on a series of case studies selected to illustrate the diversity of applications it clearly shows that biotechnology can and will benefit the food industry.

The need for a cost-effective training scheme for new and existing staff at all levels has been met by the University of Greenwich (formerly Thames Polytechnic) and the Open University of the Netherlands. As part of the European Community Education and Technology Training initiative (COMETT) and in conjunction with a number of other leading UK and European universities, they have developed BIOTOL, a training scheme in biotechnology using open learning materials, which will provide tailor-made courses, flexible in content, pace and place

✦ Table of Contents

Content:
BOOKS IN THE BIOTOL SERIES, Page ii
Front Matter, Page iii
Copyright, Page iv
The Biotol Project, Page v
Contributors, Page vi
How to use an open learning text, Page viii
Preface, Page ix
Introduction, Pages 1-5
Processing aids for the food industry: The state of the art, Pages 7-43
Fermented foods - an overview, Pages 45-76
Starter cultures for cheese production, Pages 77-112
Chymosin: Production from genetically engineered micro-organisms, Pages 113-144
High fructose corn syrups, Pages 145-185
Fruit juices, Pages 187-210
Amino acids: their production and uses in the food industry, Pages 211-251
Responses to SAQs, Pages 253-271
Appendix 1 - 1 EC directive on the contained use of genetically modified micro-organisms, Pages 273-283
Appendix 2 - Regulatory Position of Chymosin Produced from Genetically Engineered Micro-organisms, Pages 285-289
Appendix 3 - Units of measurement, Pages 291-292
Appendix 4 - Chemical Nomenclature, Page 293
Appendix 5 - Abbreviations used for the common amino acids, Page 294
Index, Pages 295-303