05582cam a2200637 i 4500 ocn890377890 OCoLC 20171026111217.0 m o d cr ||||||||||| 140909s2015 enk ob 001 0 eng 2014036102 9781118384916 (ePub) 1118384911 (ePub) 9781118384930 (Adobe PDF) 1118384938 (Adobe PDF) 9781118384947 1118384946 9781118384954 (cloth) DEBSZ 431855749 GBVCP 815097948 NZ1 16241567 (OCoLC)890377890 (OCoLC)898101399 DLC eng rda pn DLC N$T E7B DG1 OCLCF CDX EBLCP DEBSZ OCLCQ D6H KSU DG1 pcc MAIN TP248.65.F66 (S TEC 012000 bisacsh 664 23 Lee, B. H. (Byong H.) Fundamentals of food biotechnology / Byong H. Lee. [electronic resource] Second edition. Chichester, West Sussex, UK : Wiley Blackwell, 2015. 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes bibliographical references and index. 880-01 Cover; Title Page; Copyright; Contents; Preface; What Is Biotechnology?; What Is Food Biotechnology?; Part I New Trends and Tools of Food Biotechnology; Chapter 1 Fundamentals and New Aspects; 1.1 Biotechnological applications of animals, plants, and microbes; 1.2 Cellular organization and membrane structure; 1.3 Bacterial growth and fermentation tools; 1.3.1 Classification and reproduction of biotechnologically important bacterial system; 1.3.2 Bacterial growth; 1.3.3 Environmental factors affecting bacterial growth; 1.4 Fungal growth and fermentation tools. 1.5 Classical strain improvement and tools1.5.1 Natural selection and mutation; 1.5.2 Recombination; Summary; 1.6 Systems/synthetic biology and metabolic engineering; Summary; 1.7 Bioengineering and scale-up process; 1.7.1 Microbial and process engineering factors affecting performance and economics; 1.7.2 Fermentor and bioreactor systems; 1.7.3 Mass transfer concept; 1.7.4 Heat transfer concept; 1.7.5 Mass and heat transfer practice; 1.7.6 Scale-up and scale-down of fermentations; 1.7.7 Scale-up challenges; Summary; 1.8 Molecular thermodynamics for biotechnology. 1.8.1 Protein folding and stabilitySummary; 1.8.2 Downstream processes on crystallization and chromatography; Summary; 1.9 Protein and enzyme engineering; Summary; 1.10 Genomics, proteomics, and bioinformatics; Summary; 1.11 Biosensors and nanobiotechnology; 1.11.1 Biosensor; 1.11.2 Nanobiotechnology and nanobiosensor; Summary; 1.12 Quorum sensing and quenching; Summary; 1.13 Micro- and nano-encapsulations; 1.13.1 Microencapsulation; 1.13.2 Nanoencapsulation; Summary; Bibliography; Chapter 2 Concepts and Tools for Recombinant DNA Technology. 2.1 Concepts of macromolecules: function and synthesis2.1.1 DNA replication; 2.1.2 Roles of RNA; 2.1.3 Detailed aspects of protein synthesis; 2.2 Concepts of recombinant DNA technology; 2.2.1 Restriction endonucleases; 2.2.2 Plasmid vectors; 2.2.3 Purpose of gene cloning; 2.3 DNA sequencing; 2.4 Polymerase chain reaction (PCR); 2.5 Manipulation techniques of DNA; 2.5.1 Isolation and purification of nucleic acids; 2.5.2 Agarose gel electrophoresis; 2.5.3 Blotting and hybridization; 2.6 Gene cloning and production of recombinant proteins. Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burg. Print version record and CIP data provided by publisher. Food Biotechnology. Agricultural biotechnology. Food Biotechnology. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Biotechnology. fast (OCoLC)fst00930473 Electronic books. Print version: Lee, B.H. (Byong H.). Fundamentals of food biotechnology. Second edition. Chichester, West Sussex, UK : John Wiley & Sons Inc., 2015 9781118384954 (DLC) 2014032719 http://onlinelibrary.wiley.com/book/10.1002/9781118384947 Wiley Online Library 505-01/(S 2.6.1 Cloning and expression of bacterial β-galactosidase in E. coli2.6.2 Cloning, expression, and production of bovine chymosin (rennet) in yeast K. lactis; Summary; Bibliography; Part I Questions and Answers; Part II Applications of Biotechnology to Food Products; Chapter 3 Yeast-Based Processes and Products; 3.1 Food yeasts and derivatives; 3.1.1 Introduction; 3.1.2 Industrial processes; Summary; 3.2 Alcoholic beverages; 3.2.1 Introduction; 3.2.2 Production and sales of major alcoholic beverages; 3.2.3 Production processes; Summary; 3.3 Industrial alcohols; 3.3.1 Introduction. ddc BK 207668 207668