Biotechnological Innovations in Food Processing

BIOTOL, B C Currell, R C E Dam-Mieras

• Publisher: Butterworth-Heinemann
• Year: 2014
• Print ISBN: 9780750615136
• eBook ISBN: 9781483294452
• Topic: Tecnología e ingeniería
• Subtopic: Biotecnología

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

• Front Cover
• Biotechnological Innovations in Food Processing
• Copyright Page
• Table of Contents
• The Biotol Project
• Contributors
• How to use an open learning text
• Prefac
• Chapter 1. Introductio
• Chapter 2.Processing aids for the food industry : The state of the art
• Chapter 3. Fermented food s - an overview
• Chapter 4.Starter cultures for cheese production
• Chapter 5.Chymosin : Production from genetically engineered micro-organisms
• Chapter 6.Hig h fructose corn syrups
• Chapter 7.Fruit juices
• Chapter 8.Amino acids : their production an duses in the food industry
• Responses to SAQs
• Appendix 1
• Appendix 2
• Appendix 3
• Appendix 4
• Appendix 5
• Index