- 中国轻工业出版社
- 9787518417568
- 1-1
- 205746
- 47248059-9
- 16开
- 2018-01
- 200
- 工学
- 生物工程
- TQ92
- 发酵工程
作者简介
内容简介
本教材讲解了发酵工程科技论文的特点与结构、食品微生物与酶、发酵机制、酒精发酵、乳酸发酵、发酵工程下游技术、发酵食品质量与安全、发酵工程新趋势等内容。各章节均选自国外原版资料，并有单词、注释、阅读材料和相应练习。在编排上注重涵盖发酵工程的相关内容，结合实际及保证系统性的同时，尽量反映发酵工程科技领域发展的新趋势、新技术，具有广泛的适用性。
目录
Chapter1ScientificPaperofFermentationEngineeringLesson1科技论文的特点Lesson2科技论文的结构Chapter2FoodMicrobiologyandEnzymeLesson1TheVarityofMicroorganismLesson2NutritionandMetabolismofMicroorganismLesson3ApplicationofMicroorganismsinFoodLesson4MicrobialEnzymesReadingMaterialProbioticsChapter3MechanismofFermentationLesson1IntroductionofFermentationEngineeringLesson2FermentationMaterialLesson3BiochemicalProcessduringFermentationLesson4FermentationEquipmentReadingMaterial1DeviceofFermentationMediaReadingMaterial2FermentationControlChapter4AlcoholicFermentationLesson1BeerLesson2WineLesson3DistilledBeveragesLesson4SparklingWinesReadingMaterial1SakeReadingMaterial2VinegarChapter5LactobacillusFermentationLesson1PrincipleandApplicationofLacticAcidFermentationLesson2FermentedDairyProductsLesson3FermentedMeatProductsLesson4FermentedVegetablesReadingMaterial1FermentedSoybeanProductsReadingMaterial2CheeseTechnologyChapter6DownstreamTechnologyofFermentationEngineeringLesson1IsolationTechnologyLesson2PurificationTechnologyLesson3DryingandMoldingofProductReadingMaterial1TreatmentofFermentedWastesReadingMaterial2AqueousTwo-PhaseSystemsChapter7QualityandSafetyofFermentedFoodLesson1FermentedFoodQualityandControlLesson2ShelfLifeofFoodLesson3HACCPandFoodSafetyReadingMaterial1SafetyofFermentedVegetableProductsReadingMaterial2GMPandSSOPChapter8NewTrendsofFermentationEngineeringLesson1GeneticallyEngineeredBacteriumLesson2BiotechnologyandFermentationLesson3NewTechnologiesusedinFermentationEngineeringReadingMaterialHostingthePlantCellsinvitro:RecentTrendsinBioreactorsReferencesVocabularyAbbreviation发酵工程相关期刊及网址
