© 2008

Food Biotechnology

  • Editors
  • Ulf Stahl
  • Ute E. B. Donalies
  • Elke Nevoigt

Part of the Advances in Biochemical Engineering/Biotechnology book series (ABE, volume 111)

Table of contents

  1. Front Matter
    Pages I-XII
  2. Michael de Vrese, J. Schrezenmeir
    Pages 1-66
  3. Ute E. B. Donalies, Huyen T. T. Nguyen, Ulf Stahl, Elke Nevoigt
    Pages 67-98
  4. David B. Archer, Ian F. Connerton, Donald A. MacKenzie
    Pages 99-147
  5. Peter R. Shewry, Huw D. Jones, Nigel G. Halford
    Pages 149-186
  6. Back Matter
    Pages 265-269

About this book


Biochemistry Biotechnology Food Science amines probiotic probiotics transgen

Bibliographic information

Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods


From the reviews:

"This work, with only six chapters, covers a fraction of the vast area of food biotechnology … . the detailed information included in each chapter is meticulously referenced and complete. … the chapters are well written and easy to understand. The many examples used by the authors give the book a very practical feel, making it an easier read than one might expect. Summing Up: Highly recommended. Upper-division undergraduates through professionals in biology, biochemistry, food science, and biological engineering." (I. U. Gruen, Choice, Vol. 46 (11), 2009)