Food biotechnology /

Food biotechnology /

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Bibliographic Details
Imprint:	Berlin : Springer, ©2008.
Description:	1 online resource (x, 269 pages) : illustrations.
Language:	English
Series:	Advances in biochemical engineering/biotechnology, 0724-6145 ; 111 Advances in biochemical engineering/biotechnology ; 111.
Subject:	Food -- Biotechnology. Biotechnology. Food Technology. Food -- Biotechnology.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11070105

Hidden Bibliographic Details
Other authors / contributors:	Stahl, Ulf. Donalies, Ute E. B. Nevoigt, Elke. Archer, D. B. (David B.)
ISBN:	9783540705369 3540705368 9783540705352 354070535X
Notes:	Includes bibliographical references and index. Print version record.
Summary:	See table of contents.
Other form:	Print version: Food biotechnology. Berlin : Springer, ©2008 9783540705352 354070535X
Standard no.:	9786611850135 10.1007/978-3-540-70536-9

Table of Contents:

Probiotics, Prebiotics, and Synbiotics
Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking
Filamentous Fungi for Production of Food Additives and Processing Aids
Plant Biotechnology: Transgenic Crops
Production of Secondary Metabolites Using Plant Cell Cultures
Food and Agricultural Biotechnology: A Summary and Analysis of Ethical Concerns.