Download or read book Biotechnology and Food Ingredients written by Israel Goldberg and published by Springer Science & Business Media. This book was released on 1991-02-28 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the successful cases of developing food ingredients by biotechnological processes, as a sort of catalogue for people in the food industry. Describes the production of proteins, vitamins, enzymes, flavors, colors, and other ingredients, using traditional, genetic-engineering, and entirely new technologies. Chapters discuss the various products and sources, methodologies, and regulation. Annotation copyrighted by Book News, Inc., Portland, OR