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 ...
Read More
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.
Read Less
Add this copy of Food Biotechnology to cart. $318.99, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2010 by Springer-Verlag Berlin and Heidelberg GmbH & Co. K.
Edition:
2010, Springer-Verlag Berlin and Heidelberg GmbH & Co. K
Publisher:
Springer-Verlag Berlin and Heidelberg GmbH & Co. K
Published:
2010
Language:
English
Alibris ID:
10830378629
Shipping Options:
Standard Shipping: $4.74
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
New. Print on demand Contains: Illustrations, black & white. Advances in Biochemical Engineering/Biotechnology . XII, 269 p. 15 illus. Intended for professional and scholarly audience.
Add this copy of Food Biotechnology to cart. $326.72, new condition, Sold by Ria Christie Books rated 4.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2010 by Springer-Verlag Berlin and Heidelberg GmbH & Co. K.
Edition:
2010, Springer-Verlag Berlin and Heidelberg GmbH & Co. K
Add this copy of Food Biotechnology Advances in Biochemical Engineering to cart. $246.25, fair condition, Sold by Books International rated 4.0 out of 5 stars, ships from Toronto, ON, CANADA, published 2008 by Springer.
Add this copy of Food Biotechnology to cart. $318.99, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2008 by Springer.
Add this copy of Food Biotechnology to cart. $332.06, new condition, Sold by Ria Christie Books rated 4.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2008 by Springer.
