| 期刊全称 | Biotechnology Applications in Beverage Production | | 影响因子2023 | C. Cantarelli,G. Lanzarini | | 视频video | | | 学科分类 | Elsevier Applied Food Science Series | | 图书封面 |  | | 影响因子 | Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology methods, based on the use of microorganisms and enzymes. Manufacturing processes employed in beverage production, origi nally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur‘s work represented the starting point for technological evolution in this field, and over the last hundred years progress in scientifically based research has been intense. This scientific and technological evolution is the direct result of the encounter between various disciplines (chemistry, biology, engineering, etc.). Beverage production now exploits all the various features of first and second-generation biotechnology: screening and selective im provement of microorganisms; their mutations; their use in genetic engineering methods; fermentation control; control of enzymatic processes, including industrial plants; use of soluble enzymes and immobilized enzyme reactors; development of waste treatment proc esses and so on. Research developments involving the use of biotechnology for the purpose of improving yields, solving quality-related prob | | Pindex | Book 1989 |
The information of publication is updating
|
|
发表于 2025-3-21 18:22:35
