Biotechnology : Food Fermentation
Contents: Preface. 1. Introduction. 2. The future of biotechnology in food processing. 3. Food biotechnology. 4. Food and industrial microbiology. 5. Food products of mixed fermentations. 6. Biotechnology: the impact on food and nutrition in developing counties. 7. Biotechnology for production of fruits wines and alcohol. 8. Fermented milk products in infant nutrition. 9. Traditional food Fermentation. 10. Use of biotechnology technique in food industry. Bibliography. Index.
"Biotechnology has ushered in diverse spheres of life and in food so. Its increasing significance as far as food fermentation is concerned being widely recognised. The book mainly deals with biotechnology and the impact on food and nutrition in 1developing countries future of biotechnology in food processing food products of mixed fermentations biotechnology for production of fruits wines and alcohol traditional food ferm entation etc. The way of expression in a very easy language has been particularly taken into account. The book very conforms to syllabuses of various universities and colleges at graduate and postgraduate level." (jacket)
"Biotechnology has ushered in diverse spheres of life and in food so. Its increasing significance as far as food fermentation is concerned being widely recognised. The book mainly deals with biotechnology and the impact on food and nutrition in 1developing countries future of biotechnology in food processing food products of mixed fermentations biotechnology for production of fruits wines and alcohol traditional food ferm entation etc. The way of expression in a very easy language has been particularly taken into account. The book very conforms to syllabuses of various universities and colleges at graduate and postgraduate level." (jacket)
