Food biotechnology of products from plant raw materials
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The textbook presents basic material on the current state of food biotechnology as the most important priority direction of science of the XXI century.
The biotechnological foundations of the processing of plant raw materials in the field of enzymatic and microbial bio -conversion technology are systematized. Information is given about the methods of creating genetically modified sources of food and legislative regulation of their use. The most significant biotechnological processes and their use in the production of food products are considered.
For students of educational institutions students in the enlarged group of specialties 19.00.00 "Industrial ecology and biotechnology"
The biotechnological foundations of the processing of plant raw materials in the field of enzymatic and microbial bio -conversion technology are systematized. Information is given about the methods of creating genetically modified sources of food and legislative regulation of their use. The most significant biotechnological processes and their use in the production of food products are considered.
For students of educational institutions students in the enlarged group of specialties 19.00.00 "Industrial ecology and biotechnology"
Author:
Author:Nevrova Olga Aleksandrovna
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Secondary Professional Education
ISBN:
ISBN:978-5-16-017179-1
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