[Recent developments in selected areas of food biotechnology].
With respect to literature and own experiments a review is given of the current international knowledge in special fields of food biotechnology. In this context nutritionally and physiologically relevant problems find particular consideration. After an introduction the development in technology, genetic engineering and protein technology is discussed. Then the following topics are dealt with: Single cell proteins (mushrooms, yeasts, bacteria, fungi, phototrophic microorganisms), soluble enzymes, enzyme inhibitors, immobilized systems (enzymes, cells, new processes and products), amino acids, sweeteners, microbial polysaccharides as hydrocolloids, organic edible acids, plant cell and tissue cultures and flavourings (enzymes, microorganisms, plant systems).
Ruttloff
H
H
Zentralinstitut für Ernährung in Potsdam-Rehbrücke, Akademie der Wissenschaften der DDR.
D000596:Amino Acids; D002478:Cells, Cultured; D004044:Dietary Proteins; D004798:Enzymes; D005421:Flavoring Agents; D005524:Food Technology / Q000639:trends*; D005818:Genetic Engineering; D006801:Humans; D009747:Nutritional Physiological Phenomena; D010944:Plants; D011134:Polysaccharides; D013549:Sweetening Agents
D000596:Amino Acids; D004044:Dietary Proteins; D004798:Enzymes; D005421:Flavoring Agents; D011134:Polysaccharides; D013549:Sweetening Agents
Neuere Entwicklungen auf ausgewählten Gebieten der Lebensmittelbiotechnologie.