Food Biotechnology

, by Bielecki, Stanisaw; Tramper, J.; Polak, Jacek

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ISBN: 9780444505194 | 0444505199
Cover: Hardcover
Copyright: 8/1/2000

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Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control, Legal and Social Aspects of Food Biotechnology. Special attention has focused on plant biotechnology during the last decade because transgenic plants can offer an increase in crop yield and are very economical sources of proteins and other products for industrial, pharmaceutical, veterinary and agricultural use. The content of this book covers many aspects of food biotechnology and presents the main trends and interdisciplinary information in this area.

Preface

Acknowledgements

vii

KEYNOTE LECTURE

Modern biotechnology: food for thought

(12)

Tramper J.

Session A GMO IN FOOD BIOTECHNOLOGY

New properties of transgenic plants

(4)

Niemirowicz-Szcytt K.

Modulation of carbohydrate metabolism in transgenic potato through genetic engineering and analysis of rabbits fed on wild type and transgenic potato tubers

(16)

Kulma A.

Wilczynski G.

Milcarz M.

Prescha A.

Szopa J.

Transgenic plants as a potential source of an oral vaccine against Helicobacter pylori

(8)

Brodzik R.

Gaganidze D.

Hennig J.

Muszynska G.

Koprowski H.

Sirko A.

Transgenic cucumber plants expressing the thaumatin gene

(6)

Szwacka M.

Krzymowska M.

Kowalczyk M. E.

Osuch A.

Diploidization of cucumber (Cucumis sativus L.) haploids by in vitro culture of leaf explants

(6)

Faris N. M.

Rakoczy-Trojanowska M.

Malepszy S.

Niemirowicz-Szczytt K.

Tomato (Lycopersicon esculentum Mill.) transformants carrying ipt gene fused to heatshock (hsp 70) promoter

(6)

Fedorowicz O.

Bartoszewski G.

Smigocki A.

Malinowski R.

Niemirowicz-Szczytt K.

Regulation of carbon catabolism in Lactococcus lactis

(6)

Aleksandrzak T.

Kowalczyk M.

Kok J.

Bardowski J.

Production and genetic regulation of an amylase in Lactococcus lactis

(6)

Doman M.

Czerniec E.

Targonski Z.

Bardowski J.

Introducing the killer factor into industrial strains of S. cerevisiae as a marker

(8)

Gniewosz M.

Bugajewska A.

Raczynska-Cabaj A.

Duszkiewicz-Reinhard W.

Primik M.

The development of a non-foaming mutant of Saccharomyces cerevisiae

(6)

Kordialik-Bogacka E.

Campbell I.

Genetic transformation of mutant Aureobasidium pullulans A.p.-3 strain

(8)

Kuthan-Styczen J.

Gniewosz M.

Strzezek K.

Sobczak E.

Session B FOOD PROCESSING AND FOOD PRODUCTS

Enzymes in food and feed: past, present and future

(6)

Groot G.S.P.

Herweijer M.A.

Simonetti A.L.M.

Selten G.C.M.

Misset O.

Functional foods with lactic acid bacteria: probiotics-prebiotics-nutraceuticals

101

(8)

Kneifel W.

Microbial production of clavan, an L-fucose rich exopolysaccharide

109

(6)

Vanhooren P.T.

Vandamme E.J.

Glucansucrases: efficient tools for the synthesis of oligosaccharides of nutritional interest

115

(8)

Monsan P.

Potocki de Montalk G.

Sarcabal P.

Remaud-Simeon M.

Willemot R.M.

Oligosaccharide synthesis with dextransucrase-kinetics and reaction engineering

123

(14)

Demuth K.

Jordening H.J.

Buchholz K.

Pyranose oxidase for the production of carbohydrate-based food ingredients

137

(14)

Haltrich D.

Leitner C.

Nidetzky B.

Kulbe K.D.

Biotransformation of sucrose to fructooligosaccharides: the choice of microorganisms and optimization of process conditions

151

(6)

Madlova A.

Antosova M.

Barathova M.

Polakovic M.

Stefuca V.

Bales V.

Enzymatic isomaltooligosaccharides production

157

(6)

Kubik C.

Galas E.

Sikora B.

Hiler D.

Oligosaccharide synthesis by endo-Β-1,3-glucanase GA from Cellulomonas cellulans

163

(8)

Buchowiecka A.

Bielecki S.

Use of native and immobilized Β-galactosidase in the food industry

171

(6)

Miezeliene A.

Zubriene A.

Budreine S.

Dienys G.

Sereikaite J.

Protein hydrolysis by immobilised Bacillus subtilis cells

177

(10)

Szczesna M.

Galas E.

Degradation of raw potato starch by an amylolytic strain of Lactobacillus plantarum C

187

(6)

Zielinska K.J.

Stecka K.M.

Miecznikowski A.H.

Suterska A.M.

Removal of raffinose galactooligosaccharides from lentil (Lens culinaris med.) by the Mortierella vinacea IBT-3 α-galactosidase

193

(8)

Miszkiewicz H.

Galas E.

Optimisation of physical and chemical properties of wheat starch hydrolyzates

201

(8)

Nebesny E.

Rosicka J.

Tkaczyk M.

Kinetics of olive oil hydrolysis by Candida cylindracea lipase

209

(6)

Sokolovska I.

Polakovic M.

Bales V.

Enzymatic resolution of some racemic alcohols and diols using commercial lipases

215

(6)

Kaminska J.

Gora J.

Activity of immobilised in situ intracellular lipases from Mucor circinelloides and Mucor racemosus in the synthesis of sucrose esters

221

(8)

Antczak T.

Hiler D.

Krystynowicz A.

Szczesna M.

Bielecki S.

Galas E.

Properties and yield of synthesis of mannosylerythritol lipids by Candida antarctica

229

(6)

Adamczak M.

Bednarski W.

The biosynthesis of Bacillus licheniformis α-amylase in solid state fermentation

235

(6)

Jakubowski A.

Kwapisz E.

Polak J.

Galas E.

Effect of nitrogen concentration in the fermentation broth on citric acid fermentation by Aspergillus niger

241

(6)

Pietkiewicz J.

Janczar M.

Induction of citric acid overproduction in Aspergillus niger on beet molasses

247

(4)

Podgorski W.

Lesniak W.

Effect of aminoacids and vitamins on citric acid biosynthesis

251

(6)

Lesniak W.

Podgorski W.

Suitability of Lactobacillus strains as components of probiotics

257

(8)

Moneta J.

Libudzisz Z.

Viability of Bifidobacterium strains in fermented and non-fermented milk

265

(4)

Motyl I.

Libudzisz Z.

Regulation of glycolysis of Lactococcus lactis ssp. cremoris MG 1363 at acidic culture conditions

269

(6)

Mercade M.

Cocaign-Bousquet M.

Lindley N.D.

Loubiere P.

The influence of pH and oxygen on the growth and probiotic activity of lactic acid bacteria

275

(8)

Stecka K.M.

Grzybowski R.A.

Microbiological changes in modified yoghurts during manufacture and storage

283

(8)

Bielecka M.

Majkowska A.

Biedrzycka E.

Biedrzycka El.

Growth of lactic acid bacteria in alginate/starch capsules

291

(4)

Dembczynski R.

Jankowski T.

Bacteria/yeast and plant biomass enriched in Se via bioconversion process as a source of Se supplementation in food

295

(6)

Diowksz A.

Peczkowska B.

Wlodarczyk M.

Ambroziak W.

The new nutritional food supplements from whey

301

(6)

Kirillova L.V.

Chernikevich I.P.

Pestis V.K.

The biodegradation of ochratoxin A in food products by lactic acid bacteria and baker's yeast

307

(4)

Piotrowska M.

Zakowska Z.

The use of Geotrichum candidum starter cultures in malting of brewery barley

311

(6)

Dziuba E.

Wojtatowicz M.

Stempniewicz R.

Foszczynska B.

Enzymes as a phosphorus management tool in poultry nutrition

317

(6)

Zyla K.

Koreleski J.

Ledoux D.R.

Application of bacterial cellulose for clarification of fruit juices

323

(6)

Krystynowicz A.

Bielecki S.

Czaja W.

Rzyska M.

The effect of culture medium sterilisation methods on divercin production yield in continuous fermentation

329

(6)

Sip A.

Grajek W.

Production of Carnobacterium divergens biomass

335

(10)

Sip A.

Grajek W.

Session C MEASUREMENT AND QUALITY CONTROL

Towards a new type of electrochemical sensor system for process control

345

(8)

Haggett B.G.D.

Bell A.

Birch B.J.

Dilleen J.W.

Edwards S.J.

Law D.

McIntyre S.

Palmer S.

The use of enzyme flow microcalorimetry for determination of soluble enzyme activity

353

(6)

Stefuca V.

Polakovic M.

Study of an ELISA method for the detection of E. coli O 157 in food

359

(10)

Arbault P.

Buecher V.

Poumerol S.

Sorin M.-L.

Application of Solid Phase Microextraction (SPME) for the determination of fungal volatile metabolites

369

(10)

Jelen H.

Wasowicz E.

The HPLC separation of 6-acyl glucono-1,5 lactones

379

(6)

Kolodziejczyk K.

Krol B.

Kinetics of activation and destruction of Bacillus stearothermophilus spores

385

(8)

Iciek J.

Papiewska A.

Nowicki L.

Dielectric permittivity as a method for the real time monitoring of fungal growth during a solid substrate food fermentation of Quinoa grains

393

(6)

Kaminski P.

Hedger J.

Williams J.

Bucke C.

Swadling I.

Method of Lactobacillus acidophilus viable cell enumeration in the presence of thermophilic lactic acid bacteria and bifidobacteria

399

(8)

Bielecka M.

Biedrzycka E.

Majkowska A.

Biedrzycka El.

Session D. LEGAL AND SOCIAL ASPECTS OF FOOD BIOTECHNOLOGY

Some aspects of plant and food biotechnology

407

(6)

Malepszy S.

Animal biotechnology -methods, practical application and potential risks

413

(8)

Smorag Z.

Jura J.

Public perception and legislation of biotechnology in Poland

421

(8)

Twardowski T.

Index of authors

429

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Food Biotechnology

Summary

Table of Contents

Supplemental Materials

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