Food biotechnology microorganisms/ edited by Y. H. Hui, George G. Khachatourians.
Publication details: New Delhi ; Wiley, 2014Edition: 1st edDescription: xvi, 937 p. : ill. ; 27 cmISBN: 9788126549597Subject(s): Food -- Biotechnology | Food -- MicrobiologyDDC classification: 614Item type | Current library | Call number | Status | Notes | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
General Books Science Library | Science Library, Sikkim University Science Library General Section | 614 HUI/F (Browse shelf(Opens below)) | Available | Books For SU Science Library | 45499 |
Part I: PRINCIPLES AND GENERAL APPLICATIONS
Section 1. Principles
1. General Microbial Genetics and Food Biotechnology
2. Microbial Growth and Physiology
3. Cloning, Restriction Fragment Length Polymorphism, and
Karyotyping Technology
4. Eukaryotic Cells and Expression Vectors
5. Protein Engineering
Section 2. General Applications
6. Microorganisms for Organic Acid Production
7. Application of Genetic Methods to the Generation of
Volatile Flavors
8. The Candida Species: Biochemistry, Molecular Biology, and
Industrial Applications
Part II: PRODUCTION OF ENZYMES AND FOOD
INGREDIENTS
Section 1. Bacteria
9. Bacillus Species
10. Microorganisms for Amino Acid Production: Escherichia
coli and Corynebacteria
11. Microorganisms for Cellulose Production
12. Genetics and Biochemistry of Xanthan Gum Production by
Xanthomonas campestris
Section 2. Fungi
13. Molecular Genetics of PenicilUum Species for Food-Related
Enzymes
14. Rhizopus niveus
15. Upases of the Genera Rhizopus and Rhizomucor. Versatile
Catalysts in Nature and the Laboratory
16. Trends In Mlcroblal Production of Pullulan and Its Novel
Applications in the Food Industry
Part III. MANUFACTURE OF FERMENTED FOODS
Section 1. Bacteria
17. Dairy Lactobacilli
18. Lactococci
19. Biotechnology of Dairy Leuconostoc
20. Propionibacteria
21. lactobaciWus p/a/itanim: Physiology, Genetics, and
Applications in Foods
22. Pediococcus in Fermented Foods
23. Lactohacillus (Baking)
Section 2. Yeasts
24. Brewer's Yeast
25. Yeasts in Distilling
26. Saccharomyces (Wine)
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