{"product_id":"food-biotechnology-9780471185703","title":"Food Biotechnology","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThis handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world''s leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is easy-to-understand and can be used directly by readers interested in practical and commercial applications. So this book is important for researchers as a reference guide, and it can be used in various disciplines as microbiology, chemistry, biochemistry and engineering. ''Food Biotechnology'' also is interesting for the industries, in addition to food processing, because commercial products and services affected include fine chemicals, enzymes, cultures, equipment and supplies.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eFrom the Contents:\u003cbr\u003e General Microbial Genetics and Food Biotechnology\/\u003cbr\u003e Microbial Growth and Physiology\/\u003cbr\u003e Cloning, RFLP and Karyotyping Technology\/\u003cbr\u003e Eukaryotic Cells and Expression Vectors\/\u003cbr\u003e Protein Engineering \/\u003cbr\u003e Microorganisms for Organic Acid Production\/\u003cbr\u003e Allpication of Genetic Methods to Generation of Volatile Flavors\/\u003cbr\u003e Biochemistry, Molecular Biology and Industrial Applications\/\u003cbr\u003e Bacillus Species\/\u003cbr\u003e Microorganisms for Amino Acid Production\/\u003cbr\u003e Microorganisms for Celluose Production\/\u003cbr\u003e Genetics and Biochemistry of Xanthan Gum Production\/\u003cbr\u003e Molecular Genetics of Penicillium sp. for Food Related Enzymes\/\u003cbr\u003e Rhizopus niveus\/\u003cbr\u003e Lipases of the Genera Rhizopus and Rhizomucor\/\u003cbr\u003e Trends in Microbial Production of Pullulan and its Novel Applications in Food Industry\/\u003cbr\u003e Lactobacilli\/\u003cbr\u003e Lactococci\/\u003cbr\u003e Biotechnology of Dairy Leuconostoc\/\u003cbr\u003e Propionibacteria\/Brewer's Yeast\/\u003cbr\u003e Yeasts in Distilling\/\u003cbr\u003e Saccharomyces (Wine)","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49525400928599,"sku":"9780471185703","price":428.4,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780471185703.jpg?v=1731860371","url":"https:\/\/bookcurl.com\/products\/food-biotechnology-9780471185703","provider":"Book Curl","version":"1.0","type":"link"}