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A graduate level text reviewing the principles of biochemistry, microbiology, and biochemistry engineering, then relating the fundamental principles to applications in food production and processing. Lee (food biotechnology, McGill U.) provides tutorials in biotechnology and explains how these processes and products can be applied to food ingredient processing, plant tissue cultures, and genetic engineering. The volume's conclusion illustrates new and theoretical biotechnology research in devising biosensors for detecting microorganisms, monitoring food quality, in waste management, food processing and safety. Each chapter features problems and solutions for review. Annotation copyright by Book News, Inc., Portland, OR
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Fundamentals of food biotechnology, Byong H. Lee
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- 1996
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