MTU Cork Library Catalogue

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Biotechnology in the food industry / M.P. Tombs.

By: Tombs, M. P.
Material type: materialTypeLabelBookSeries: Biotechnology series.Publisher: Milton Keynes [England] : Philadelphia : Open University Press, 1990Description: ix, 189 p. : ill. ; 23 cm.ISBN: 0335158994; 0335158986.Subject(s): Food industry and trade | BiotechnologyDDC classification: 664
Contents:
The basic operations of biotechnology -- Sweeteners -- Mainly proteins: Proteases, gels and fermented foods -- Cereals: Baking and brewing -- Lipases and the minor components, emulsifiers, stabilizers and flavours -- Food, populations and quality control.
Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
General Lending MTU Bishopstown Library Lending 664 (Browse shelf(Opens below)) 1 Available 00012612
Total holds: 0

Includes bibliographical references (pages 177-181) and index.

The basic operations of biotechnology -- Sweeteners -- Mainly proteins: Proteases, gels and fermented foods -- Cereals: Baking and brewing -- Lipases and the minor components, emulsifiers, stabilizers and flavours -- Food, populations and quality control.

Reviews provided by Syndetics

CHOICE Review

Covers the important areas of industrial biotechnology but, overall, the book's style is ponderous. In the preface, Tombs states that existing texts make biotechnology look easy; however, this text makes the topic appear difficult and dry. The discussion of fat changes in the first chapter would have been easier to understand if some preliminary basics about biotechnology were presented, such as an example of isolation of a single enzyme, how DNA and RNA replicate, or how genes can be spliced to modify the outcome. The most readable chapter is on uses of biotechnology to reduce toxic factors in food. There is also good coverage of various artificial sweeteners. The material covered here would be valuable for patrons who need in-depth coverage of specific biotechnology reactions. Advanced undergraduates and up. -J. M. Jones, The College of St. Catherine

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