Biotechnology and the Food Industry
| AUTHOR | Rogers, Peter; Rogers, P. L. |
| PUBLISHER | Routledge (01/01/1989) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
-genetic engineering of bacteria and yeasts for food production
-tailoring new enzymes to meet specific industry requirements
-rapid methods of analysis based on immunodiagnostic and DNA probe techniques
-the potential of plant tissue culture for the production of colorings, flavors, pigments and fine chemicals
-new developments in bioprocess engineering and waste treatment
These technological inputs are set within the context of the rapidly changing marketplace and the constraints established by the food regulatory authorities.
Biotechnology's emphasis on recombinant DNA technology and mass culture of microbial, plant and animal cells offers many opportunities for the food industry. This volume addresses a number of these opportunities in areas including:
-tailoring new enzymes to meet specific industry requirements
-rapid methods of analysis based on immunodiagnostic and DNA probe techniques
-the potential of plant tissue culture for the production of colorings, flavors, pigments and fine chemicals
-new developments in bioprocess engineering and waste treatment
These technological inputs are set within the context of the rapidly changing marketplace and the constraints established by the food regulatory authorities.
Biotechnology's emphasis on recombinant DNA technology and mass culture of microbial, plant and animal cells offers many opportunities for the food industry. This volume addresses a number of these opportunities in areas including:
Show More
Product Format
Product Details
ISBN-13:
9782881243547
ISBN-10:
2881243541
Binding:
Hardback or Cased Book (Sewn)
Content Language:
English
More Product Details
Page Count:
298
Carton Quantity:
22
Country of Origin:
US
Subject Information
BISAC Categories
Technology & Engineering | Food Science - General
Technology & Engineering | Agriculture - General
Dewey Decimal:
664
Library of Congress Control Number:
89011744
Descriptions, Reviews, Etc.
publisher marketing
-genetic engineering of bacteria and yeasts for food production
-tailoring new enzymes to meet specific industry requirements
-rapid methods of analysis based on immunodiagnostic and DNA probe techniques
-the potential of plant tissue culture for the production of colorings, flavors, pigments and fine chemicals
-new developments in bioprocess engineering and waste treatment
These technological inputs are set within the context of the rapidly changing marketplace and the constraints established by the food regulatory authorities.
Biotechnology's emphasis on recombinant DNA technology and mass culture of microbial, plant and animal cells offers many opportunities for the food industry. This volume addresses a number of these opportunities in areas including:
-tailoring new enzymes to meet specific industry requirements
-rapid methods of analysis based on immunodiagnostic and DNA probe techniques
-the potential of plant tissue culture for the production of colorings, flavors, pigments and fine chemicals
-new developments in bioprocess engineering and waste treatment
These technological inputs are set within the context of the rapidly changing marketplace and the constraints established by the food regulatory authorities.
Biotechnology's emphasis on recombinant DNA technology and mass culture of microbial, plant and animal cells offers many opportunities for the food industry. This volume addresses a number of these opportunities in areas including:
Show More
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