000			05582cam a2200637 i 4500
001			ocn890377890
003			OCoLC
005			20171026111217.0
006			m o d
007			cr |||||||||||
008			140909s2015 enk ob 001 0 eng
010			_a 2014036102
020			_a9781118384916 _q(ePub)
020			_a1118384911 _q(ePub)
020			_a9781118384930 _q(Adobe PDF)
020			_a1118384938 _q(Adobe PDF)
020			_a9781118384947
020			_a1118384946
020			_z9781118384954 _q(cloth)
029	1		_aDEBSZ _b431855749
029	1		_aGBVCP _b815097948
029	1		_aNZ1 _b16241567
035			_a(OCoLC)890377890 _z(OCoLC)898101399
040			_aDLC _beng _erda _epn _cDLC _dN$T _dE7B _dDG1 _dOCLCF _dCDX _dEBLCP _dDEBSZ _dOCLCQ _dD6H _dKSU _dDG1
042			_apcc
049			_aMAIN
050	0	0	_aTP248.65.F66
066			_c(S
072		7	_aTEC _x012000 _2bisacsh
082	0	0	_a664 _223
100	1		_aLee, B. H. _q(Byong H.)
245	1	0	_aFundamentals of food biotechnology / _cByong H. Lee. _h[electronic resource]
250			_aSecond edition.
264		1	_aChichester, West Sussex, UK : _bWiley Blackwell, _c2015.
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
504			_aIncludes bibliographical references and index.
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.
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.
588	0		_aPrint version record and CIP data provided by publisher.
650		0	_aFood _xBiotechnology.
650		4	_aAgricultural biotechnology.
650		4	_aFood _xBiotechnology.
650		7	_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh
650		7	_aFood _xBiotechnology. _2fast _0(OCoLC)fst00930473
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.
942			_2ddc _cBK
999			_c207668 _d207668