| 000 | 05779cam a2200697 i 4500 | ||
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| 001 | ocn890377890 | ||
| 003 | OCoLC | ||
| 005 | 20171224114728.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 140909s2015 enk ob 001 0 eng | ||
| 010 | _a 2014036102 | ||
| 040 |
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| 066 | _c(S | ||
| 019 | _a898101399 | ||
| 020 |
_a9781118384916 _q(ePub) |
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| 020 |
_a1118384911 _q(ePub) |
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| 020 |
_a9781118384930 _q(Adobe PDF) |
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| 020 |
_a1118384938 _q(Adobe PDF) |
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| 020 | _a9781118384947 | ||
| 020 | _a1118384946 | ||
| 020 |
_z9781118384954 _q(cloth) |
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_a(OCoLC)890377890 _z(OCoLC)898101399 |
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| 042 | _apcc | ||
| 050 | 0 | 0 | _aTP248.65.F66 |
| 072 | 7 |
_aTEC _x012000 _2bisacsh |
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| 082 | 0 | 0 |
_a664 _223 |
| 049 | _aMAIN | ||
| 100 | 1 |
_aLee, B. H. _q(Byong H.) |
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| 245 | 1 | 0 |
_aFundamentals of food biotechnology / _cByong H. Lee. |
| 250 | _aSecond edition. | ||
| 264 | 1 |
_aChichester, West Sussex, UK : _bWiley Blackwell, _c2015. |
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| 300 | _a1 online resource. | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 588 | 0 | _aPrint version record and CIP data provided by publisher. | |
| 505 | 0 |
_6880-01 _aCover; 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. |
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| 505 | 8 | _a1.5 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. | |
| 505 | 8 | _a1.8.1 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. | |
| 505 | 8 | _a2.1 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. | |
| 520 | _aFood 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. | ||
| 650 | 0 |
_aFood _xBiotechnology. |
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| 650 | 4 | _aAgricultural biotechnology. | |
| 650 | 4 |
_aFood _xBiotechnology. |
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| 650 | 7 |
_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh |
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| 650 | 7 |
_aFood _xBiotechnology. _2fast _0(OCoLC)fst00930473 |
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| 655 | 4 | _aElectronic books. | |
| 776 | 0 | 8 |
_iPrint version: _aLee, B.H. (Byong H.). _tFundamentals of food biotechnology. _bSecond edition. _dChichester, West Sussex, UK : John Wiley & Sons Inc., 2015 _z9781118384954 _w(DLC) 2014032719 |
| 856 | 4 | 0 |
_uhttp://onlinelibrary.wiley.com/book/10.1002/9781118384947 _zWiley Online Library |
| 880 | 8 |
_6505-01/(S _a2.6.1 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. |
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