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ERIC Number: EJ443574
Record Type: Journal
Publication Date: 1991
Pages: N/A
Abstractor: N/A
Reference Count: N/A
ISSN: ISSN-0021-9266
Biotechnology and the Food Industry.
Henderson, Jenny; And Others
Journal of Biological Education, v25 n2 p95-102 Sum 1991
Traditional and novel uses of enzymes and microbes in the baking, brewing, and dairy industries are described. Cheese, yogurt, baking, brewing, vinegar, soy sauce, single-cell proteins, enzymes, food modification, vanilla, citric acid, monosodium glutamate, xanthan gum, aspartame, and cochineal are discussed. Industrial links with firms involved in food biotechnology are considered and suggestions are made for suitable teaching approaches. (KR)
Publication Type: Journal Articles; Guides - Non-Classroom
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A