The 70 articles in this edition are new or have been updated to include the most up-to-date information, focusing on the appropriate use of technology and the impact of biotechnology on food
quality and safety. Topics of articles on basic food microbiology include principles of biochemistry and molecular biology, fermentation, process developments in solid-state fermentation,
production of amino acids, genetics of dairy starter cultures, stress tolerance, flavor and food applications of algae. Those on plant and animal food applications and functional foods include
genomic bases for food improvement, nutraceutical enrichment of food crops, and biotechnology in various industries. Those on food safety, novel processing, traditional fermentation and
regulatory issues include a number of articles on pathogens, including their genetics, biosensors, fermentation in the foods of Africa and China, and patenting inventions. Annotation 穢2006 Book
News, Inc., Portland, OR (booknews.com)
