Food biotechnology : proceedings of an international symposium organized by the Institute of Technical Biochemstry, Technical University of Lodz, Poland, under the auspices of the Committee of Biotechnology, Polish Academy of Science (PAS) ,Committee of Food Chemistry and Technology, PAS, Working Party on Applied Biocatalysis and Task Groupe on Public Perception of Biotechnology of the European Federation of Biotechnology, Biotechnology Section of the Polish Biochemical Society, Zakopane, Poland, May 9-12, 1999
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書誌事項
Food biotechnology : proceedings of an international symposium organized by the Institute of Technical Biochemstry, Technical University of Lodz, Poland, under the auspices of the Committee of Biotechnology, Polish Academy of Science (PAS) ,Committee of Food Chemistry and Technology, PAS, Working Party on Applied Biocatalysis and Task Groupe on Public Perception of Biotechnology of the European Federation of Biotechnology, Biotechnology Section of the Polish Biochemical Society, Zakopane, Poland, May 9-12, 1999
（Progress in biotechnology, 17）
Elsevier, 2000
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内容説明・目次
内容説明
Hardbound. Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control, Legal and Social Aspects of Food Biotechnology. Special attention has focused on plant biotechnology during the last decade because transgenic plants can offer an increase in crop yield and are very economical sources of proteins and other products for industrial, pharmaceutical, veterinary and agricultural use. The content of this book covers many aspects of food biotechnology and presents the main trends and interdisciplinary information in this area.
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