(To see other currencies, click on price)
MORE ABOUT THIS BOOK
Main description:
The use of fermentation in food processing was originally developed as amethodforpreserving foodandhasprobablybeen practisedsince mankind has been living in settlements. Nowadays food biotechnology involves a lot more than simply preventing spoilage and ranges from improving salub- ousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a speci?c microorganism.The activityofthese microorganismstakes place inthe fo- stuff itself or in the intestine (probiotica), whereby they produce primary or secondary metabolites via the fermentation process. Naturally, probiotica or metabolites in particular can be produced as pure cultures or as pure s- stances and can then be administered as pharma productsor foodadditives. The foodbiotechnology?eldis extremely broadandis developing rapidly. An important factor is that the average age of humans is increasing, but the age of well-being, that is how long one feels ?t and healthy, is stagnating. It has been shown that this so-called age of well-being can be in?uenced by individual nutrition habits and, complemented by genetic predisposition, can even be increased.
In addition, common diseases and illnesses such as the prevalence of being overweight or diabetes can even be prevented through food, pro- and prebiotica and food additives. One emphasis of this volume is onthis area.
Contents:
M. de Vreese, J. Schrezenmeir: Probiotics, Prebiotics and Synbiotics.- U.E.B. Donalies, H.T.T. Nguyen, U. Stahl, E. Nevoigt: Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking.- D.B. Archer, I.F. Connerton, D.A. MacKenzie: Filamentous Fungi for Production of Food Additives and Processing Aids.- P.R. Shewry, H.D. Jones, N.G. Halford: Plant Biotechnology: Transgenic Crops.- I. Smetanska: Plant Cell Cultures as a Source for the Production of Secondary Metabolites.- P.B. Thompson, W. Hannah: Food and Agricultural Biotechnolgy: A Summary and Analysis of Ethical Concerns.-
PRODUCT DETAILS
Publisher: Springer (Springer-Verlag Berlin and Heidelberg GmbH & Co. K)
Publication date: November, 2010
Pages: 284
Weight: 454g
Availability: Available
Subcategories: Biochemistry
From the same series
Harald Seitz
Jens Schrader
Jian-Jiang Zhong
M. Butler
Wolfgang Babel
Cornelia Kasper
Man Bock Gu
Andreas Vilcinskas
Regine Eibl
Andreas Vilcinskas
Reiner Claus
Isao Endo
Ajay Singh
H. Jung
T. Gu
T. Yoshida
E. Heinzle
J.D. Phillipson
M.-R. Kula
Pauline M Doran
Yong-Hyun Lee
A. Fiechter
A. Arnaud
A. Fiechter
G.T. Tsao
A. Fiechter
T.K. Ghose
SK Gupta
J.P. Barford
T.K. Ghose
A. Fiechter
Isao Endo
H. Schneider
Harald Seitz
Cornelia Kasper
Jian-Jiang Zhong
Cornelia Kasper
Isao Endo
Christoph Wittmann
Jian-Jiang Zhong
Govind Rao
Regine Eibl
Ulrich Martin
Takeshi Kobayashi
Sven-Olof Enfors
Jens Nielsen
Michael Hecker
Robert Faurie
Urs Von Stockar
Lisbeth Olsson
Roland Ulber
Harald Seitz
Fred Lisdat
Wei-Shu Hu
Kyongbum Lee
Takeshi Kobayashi
Ioannis V. Yannas
Harald Seitz
Cornelia Kasper
Cornelia Kasper
Isao Endo
Christoph Wittmann
Maik W. Jornitz
Ioannis V. Yannas
Jens Nielsen
David V. Schaffer
Jens Rietdorf
Regine Eibl
Govind Rao
Ulrich Martin
Jian-Jiang Zhong
Cornelia Kasper
Harald Seitz
Ulf Stahl
Fred Lisdat
Lisbeth Olsson
Roland Ulber
Harald Seitz
Kyongbum Lee
Kyongbum Lee
Wei-Shu Hu
Maik W. Jornitz