This book offers a comprehensive review of the prospects for a wide range of food ingredients produced using biotechnology.
Food ingredients and challenges. Biotechnological applications in the development of new fruits and vegetables. Mushroom mycelium grown in submerged culture - potential food applications. Food supplements from microbial proteins. Food proteins and food ingredients as products of protein engineering. Amino acids. Physiological effects and functional properties of dietary fiber. Emulsifiers and surfactants. Biogums used in food and made by fermentation. Fats, oils, fatty acids and oil seed crops. Fat substitutes. Natural and modified starches. Linear and cyclic dextrins. Citric, fumaric and malic acids. Flavor building blocks. Alternative sweeteners. Vitamins. Lactic acid bacteria applications. Antimicrobial compounds. Antioxidants. Impact of biotechnology and new methodology on microbial testing of foods. Regulatory aspects of biotechnology-produced ingredients for food applications. Tailoring food ingredient functionality via biotechnology.
Number Of Pages: 578
Published: 28th February 1991
Publisher: Kluwer Academic Publishers Group
Country of Publication: US
Dimensions (cm): 23.47 x 16.2
Weight (kg): 0.89