Food Biotechnology - Couverture souple

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ISBN 10 : 3642089461 ISBN 13 : 9783642089466

Editeur : Springer, 2010

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This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

Pr�sentation de l'�diteur

This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: Springer
Date d'�dition: 2010
Langue: anglais
ISBN 10: 3642089461
ISBN 13: 9783642089466
Reliure: Broch�
Nombre de pages: 284
�diteur: Stahl Ulf, Donalies Ute E.B., Nevoigt Elke
Coordonn�es du fabricant: ProductSafety@springernature.com
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Food Biotechnology (eng)

Stahl, Ulf

Edit� par Springer, 2010

ISBN 10 : 3642089461 ISBN 13 : 9783642089466

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Food Biotechnology

Stahl, Ulf|Donalies, Ute E.B.|Nevoigt, Elke

Edit� par Springer Berlin Heidelberg, 2010

ISBN 10 : 3642089461 ISBN 13 : 9783642089466

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Covers trends in modern biotechnologyAll aspects of this interdisciplinary technology, where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science, are treated. N� de r�f. du vendeur 5047972

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Food Biotechnology (Advances in Biochemical Engineering/Biotechnology, 111)

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ISBN 10 : 3642089461 ISBN 13 : 9783642089466

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Food Biotechnology

Ulf Stahl

Edit� par Springer, Springer Spektrum Nov 2010, 2010

ISBN 10 : 3642089461 ISBN 13 : 9783642089466

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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 284 pp. Englisch. N� de r�f. du vendeur 9783642089466

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Food Biotechnology

Ulf Stahl

Edit� par Springer Berlin Heidelberg, Springer Berlin Heidelberg, 2010

ISBN 10 : 3642089461 ISBN 13 : 9783642089466

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Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. N� de r�f. du vendeur 9783642089466

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Food Biotechnology

Ulf Stahl

Edit� par Springer Berlin Heidelberg Nov 2010, 2010

ISBN 10 : 3642089461 ISBN 13 : 9783642089466

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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 284 pp. Englisch. N� de r�f. du vendeur 9783642089466

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