The goal of this chapter is to supplement the industrial microbiology components in the first edition of Food Biotechnology by Knorr (1) and to present an updated overview of various technologies currently under investigation and employed by the food industry for the production of microbial food ingredients. For the detailed description of industrial microbiology principals, Demain and Davies Manual of Industrial Microbiology and Biotechnology, 2nd edition (2) is highly recommended.
|Original language||English (US)|
|Title of host publication||Functional Foods and Biotechnology|
|Number of pages||12|
|ISBN (Print)||0849375274, 9780849375279|
|State||Published - Jan 1 2006|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)