Elsevier S & T

Food Biotechnology

Bielecki, S.; Polak, J.; Tramper, J.

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Table of contents
  • Cover
  • Contentsxi
  • Prefacev
  • Acknowledgementsvii
  • KEYNOTE LECTURE1
  • Chapter 1. Modern biotechnology: food for thought3
  • SESSION A: GMO IN FOOD BIOTECHNOLOGY13
  • Chapter 2. New properties of transgenic plants15
  • Chapter 3. Modulation of carbohydrate metabolism in transgenic potato through genetic engineering an19
  • Chapter 4. Transgenic plants as a potential source of an oral vaccine against Helicobacter pylori35
  • Chapter 5. Transgenic cucumber plants expressing the thaumatin gene43
  • Chapter 6. Diploidization of cucumber (Cucumis sativus L.) haploids by in vitro culture of leaf expl49
  • Chapter 7. Tomato (Lycopersicon esculentum Mill.) transformants carrying ipt gene fused to heatshock55
  • Chapter 8. Regulation of carbon catabolism in Lactococcus lactis61
  • Chapter 9. Production and genetic regulation of an amylase in Lactococcus lactis67
  • Chapter 10. Introducing the killer factor into industrial strains of S. cerevisiae as a marker73
  • Chapter 11. The development of a non-foaming mutant of Saccharomyces cerevisiae81
  • Chapter 12. Genetic transformation of mutant Aureobasidium pullulans A.p.-3 strain87
  • SESSION B: FOOD PROCESSING AND FOOD PRODUCTS93
  • Chapter 13. Enzymes in food and feed: past, present and future95
  • Chapter 14. Functional foods with lactic acid bacteria: probiotics - prebiotics - nutraceuticals101
  • Chapter 15. Microbial production of clavan, an L-fucose rich exopolysaccharide109
  • Chapter 16. Glucansucrases: efficient tools for the synthesis of oligosaccharides of nutritional int115
  • Chapter 17. Oligosaccharide synthesis with dextransucrase - kinetics and reaction engineering123
  • Chapter 18. Pyranose oxidase for the production of carbohydrate-based food ingredients137
  • Chapter 19. Biotransformation of sucrose to fructooligosaccharides: the choice of microorganisms and151
  • Chapter 20. Enzymatic isomaltooligosaccharides production157
  • Chapter 21. Oligosaccharide synthesis by endo-β- 1,3-glucanase GA from Cellulomonas cellulans163
  • Chapter 22. Use of native and immobilized β-galactosidase in the food industry171
  • Chapter 23. Protein hydrolysis by immobilised Bacillus subtilis cells177
  • Chapter 24. Degradation of raw potato starch by an amylolytic strain of Lactobacillus plantarum C187
  • Chapter 25. Removal of raffinose galactooligosaccharides from lentil (Lens culinaris med.) by the Mo193
  • Chapter 26. Optimisation of physical and chemical properties of wheat starch hydrolyzates201
  • Chapter 27. Kinetics of olive oil hydrolysis by Candida cylindracea lipase209
  • Chapter 28. Enzymatic resolution of some racemic alcohols and diols using commercial lipases215
  • Chapter 29. Activity of immobilised in situ intracellular lipases from Mucor circinelloides and Muco221
  • Chapter 30. Properties and yield of synthesis of mannosylerythritol lipids by Candida antarctica229
  • Chapter 31. The biosynthesis of Bacillus licheniformis α-amylase in solid state fermentation235
  • Chapter 32. Effect of nitrogen concentration in the fermentation broth on citric acid fermentation b241
  • Chapter 33. Induction of citric acid overproduction in Aspergillus niger on beet molasses247
  • Chapter 34. Effect of aminoacids and vitamins on citric acid biosynthesis251
  • Chapter 35. Suitability of Lactobacillus strains as components of probiotics257
  • Chapter 36. Viability of Bifidobacterium strains in fermented and non-fermented milk265
  • Chapter 37. Regulation of glycolysis of Lactococcus lactis ssp. cremoris MG 1363 at acidic culture c269
  • Chapter 38. The influence of pH and oxygen on the growth and probiotic activity of lactic acid bacte275
  • Chapter 39. Microbiological changes in modified yoghurts during manufacture and storage283
  • Chapter 40. Growth of lactic acid bacteria in alginate/starch capsules291
  • Chapter 41. Bacteria/yeast and plant biomass enriched in Se via bioconversion process as a source of295
  • Chapter 42. The new nutritional food supplements from whey301
  • Chapter 43. The biodegradation of ochratoxin A in food products by lactic acid bacteria and baker’307
  • Chapter 44. The use of Geotrichum candidum starter cultures in malting of brewery barley311
  • Chapter 45. Enzymes as a phosphorus management tool in poultry nutrition317
  • Chapter 46. Application of bacterial cellulose for clarification of fruit juices323
  • Chapter 47. The effect of culture medium sterilisation methods on divercin production yield in conti329
  • Chapter 48. Production of Carnobacterium divergens biomass335
  • SESSION C: MEASUREMENT AND QUALITY CONTROL343
  • Chapter 49. Towards a new type of electrochemical sensor system for process control345
  • Chapter 50. The use of enzyme flow microcalorimetry for determination of soluble enzyme activity353
  • Chapter 51. Study of an ELISA method for the detection of E. coli O157 in food359
  • Chapter 52. Application of Solid Phase Microextraction (SPME) for the determination of fungal volati369
  • Chapter 53. The HPLC separation of 6-acyl glucono-l,5 lactones379
  • Chapter 54. Kinetics of activation and destruction of Bacillus stearothermophilus spores385
  • Chapter 55. Dielectric permittivity as a method for the real time monitoring of fungal growth during393
  • Chapter 56. Method of Lactobacillus acidophilus viable cell enumeration in the presence of thermophi399
  • SESSION D: LEGAL AND SOCIAL ASPECTS OF FOOD BIOTECHNOLOGY405
  • Chapter 57. Some aspects of plant and food biotechnology407
  • Chapter 58. Animal biotechnology - methods, practical application and potential risks413
  • Chapter 59. Public perception and legislation of biotechnology in Poland421
  • Index of authors429
Book details
  • Vendor Elsevier S & T
  • SKU 9780444505194
  • ISBN-13 9780080531816
  • Author Bielecki, S.; Polak, J.; Tramper, J.
  • Category Technology & Engineering
  • Subject Food Science

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Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control, Legal and Social Aspects of Food Biotechnology.

Special attention has focused on plant biotechnology during the last decade because transgenic plants can offer an increase in crop yield and are very economical sources of proteins and other products for industrial, pharmaceutical, veterinary and agricultural use. The content of this book covers many aspects of food biotechnology and presents the main trends and interdisciplinary information in this area.