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Biotechnology and Food Industry.

Biotechnology and Food Industry.

This large book forms the Proceedings of an international symposium held in Budapest, Hungary in October 1987. With the same title as that used for this book, the event featured some sixtyfour papers. Apart from four texts, they are all published in the English language. Obviously, this is a topical subject and the authors of the papers came from several countries.

With this number of presentations it is hardly possible to review the papers in the traditional way. Rather, we shall have to content ourselves with listing about half the titles to give an outline of the book's contents.

Typical chapter titles include: Biotechnologies and their perspectives in the food industry; Brief survey of China's enzyme technology related to the food industry; An integration of system analysis and knowledge base expert system approaches to the management of quality in food manufacturing systems; Services for biotechnology - microbial strain databank and industrial patent depository; Expression of polylysine molecule in Escherichia coli; Cloning of Bacillus subtilis alpha-amylase gene in Escherichia coli using plasmid and cosmid vector systems; Wine improvement by microbes; Studies of mutant strain for overproduction of gluco-amylase and its properties; Regulation of the cell cycle of yeast; Enzymes in dairy products; Lipases of thermophilous moulds; Preparation of pectinase and its application in food technology; Immobilization of pectic enzymes on maleylchitosan; The purification and properties of peroxidase in spinach - 1, isolation and purification; High yielding cellulase mutants for different applications; Effect of low dose X-ray irradiation on phylacell enzyme activity; Characterization of lactic acid bacteria by means of gas chromatography; Standardization and unification in the determination of activities of biotechnologically important enzymes; Beta-galactosidase production from Kluyveromyces lactis MP-11; An important R&D programme in agriculture-biotechnology for the utilization of waste lignocellulosics through cultivation and breeding of edible fungi; Enzymatic conversion of starch in food processing; Economic comparison of enzymic starch and cellulose hydrolysis; Elaboration of a citric acid technology in Hungary; Biotechnological processing of sunflower hull by controlled fermentation; Improved technology of worth production by application of brewing enzymes; Fungal protein production from citrus waste solid substrates; Tempeh-traditional biotechnology from Indonesia; Application possibilities of amino acids for feeding; Large scale production of animal feed from meat industry by-products by lactic acid fermentation; Techno-economic analysis of microbial protein (SCP) production; Microbiological intensification of food industrial effluent treatment; and Enzyme modified flavour products.

As the list reveals, the subject was well covered.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Sep 1, 1989
Words:402
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