FOOD BIOTECHNOLOGY Progress in Biotechnology Volume 1 New Approaches to Research on Cereal Carbohydrates (Hill and Munck, Editors) Volume 2 Biology of Anaerobic Bacteria (Dubourguier et al., Editors) Volume 3 Modifications and Applications of Industrial Polysaccharides (Yalpani, Editor) Volume 4 lnterbiotech '87. Enzyme Technologies (Blaiej and Zemek, Editors) Volume 5 In Vitro Immunization in Hybridoma Technology (Borrebaeck, Editor) Volume 6 lnterbiotech '89. Mathematical Modelling in Biotechnology (Blaiej and Ottova, Editors) Volume 7 Xylans and Xylanases (Visser et al., Editors) Volume 8 Biocatalysis in Non-Conventional Media (Tramper et al., Editors) Volume 9 ECB6: Proceedings of the 6th European Congress on Biotechnology (Alberghina et al., Editors) Volume 10 Carbohydrate Bioengineering (Petersen et al., Editors) Volume 11 Immobilized Cells: Basics and Applications (Wijffels et al., Editors) Volume 12 Enzymes for Carbohydrate Engineering (Kwan-Hwa Park et al., Editors) Volume 13 High Pressure Bioscience and Biotechnology (Hayashi and Balny, Editors) Volume 14 Pectins and Pectinases (Visser and Voragen, Editors) Volume 15 Stability and Stabilization of Biocatalysts (Ballesteros et al., Editors) Volume 16 Bioseparation Engineering (Endo et al., Editors) Volume 17 Food Biotechnology (Bielecki et al., Editors) Progress in Biotechnology 17 FOOD BIOTECHNOLOGY Proceedings of an International Symposium organized by the Institute of Technical Biochemistry, Technical University of Lodz, Poland, under the auspices of the Committee of Biotechnology, Polish Academy of Sciences (PAS), Committee of Food Chemistry and Technology, PAS, Working Party on Applied Biocatalysis and Task Group on Public Perception of Biotechnology of the European Federation of Biotechnology, Biotechnology Section of the Polish Biochemical Society Zakopane, Poland, May 9-12, 1999 Edited by Stanislaw Bielecki Technical University of Lodz, Institute of Technical Biochemistry, Stefanowskiego 4/10,90-924 Lodz, Poland Johannes Tramper Wageningen Agricultural University, Food and Bioprocess Engineering Group, P.O. Box 8129, NL-6700 EV Wageningen, The Netherlands Jacek Polak Technical University of Lodz, Institute of Technical Biochemistry, Stefanowskiego 4/10,90-924 Lodz, Poland 2000 ELSEVIER - - - - - Amsterdam Lausanne New York Oxford Shannon Singapore -Tokyo ELSEVIER SCIENCE B.V. Sara Burgerhartstraat 25 P.O. Box 21 1, IOOOAE Amsterdam, The Netherlands 02 000 Elsevier Science B.V. All rights reserved. This work is protected under copyright by Elsevier Science, and the following terms and conditions apply to its use Photocopying Single photocopies of single chapters may be made for personal use as allowed by national copyright laws. Permission of the Publisher and payment of a fee is required for all other photocopying, including multiple or systematic copying, copying for advertising or promotional purposes, resale, and all forms of document delivery. Special rates are available for educational institutions that wish to make photocopies for non-profit educational classroom use. 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Notice No responsibility is assumed by the Publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independen verification of diagnoses and drug dosages should be made. First edition 2000 Library of Congress Cataloging in Publication Data A catalog record from the Library of Congress has been applied for. ISBN: 0-444-505 19-9 @ The paper used in this publication meets the requirements of ANSI/NISO 239.48-1992 (Permanence of Paper). Printed in The Netherlands. Preface Today it is expected from food biotechnologists that they satisfy many requirements related to health benefits, sensory properties and possible long-term effects associated with the consumption of food produced via modem biotechnology. This calls for an interdisciplinary approach to research, a necessity that can hardly be overemphasised, in view of the current public concem regarding the entire concept ofbiotechnology. The aim of the Intemational Symposium on Food Biotechnology held 9-12 May 1999 in Zakopane, Poland, was 1. to assess the impact ofbiotechnology on food production, and 2. to provide a meeting platform for scientists and engineers, both from academia and industry, involved in all aspects of food biotechnology, including the disciplines microbiology, biochemistry, molecular biology, genetic engineering, agro-biotechnology and food process engineering. The symposium was organised by the Biotechnology Section of the Polish Biochemical Society and the Institute of Technical Biochemistry, Technical University of Lodz, under the auspices of the Working Party on Applied Biocatalysis, European Federation of Biotechnology, the Task Group on Public Perception of Biotechnology, and the Committee of Biotechnology and the Committee of Food Chemistry and Technology, Polish Academy of Sciences. Over 120 participants with 86 contributions (oral or poster) attended this scientific event. Delegates had the opportunity to hear lectures on genetically modified organisms, food processing and novel food products, measurement and quality control, and on legal and social aspects of food biotechnology. The papers included in these proceedings are categorised according to these topics. During the symposium it became clear that much progress has been made in the last few years as result of the application of modem biotechnology throughout the whole food chain. However, because of lack of functionality in relation to consumer profits, questionable economics and difficult public acceptance, the question of better perspectives for modem biotechnology in that area is still open. We wish to thank the DSM Food Specialities, The Netherlands, for a sponsorship, which covers the costs of publication of this book. We hope that the symposium and this book, which contains most papers presented in Zakopane, will make a useful contribution to this key area, i.e. modem food biotechnology. The Editors Zakopane, Poland, May 1999 Just a little gives you a lot extra When you add our proven skills in food Although the name has changed . Gist-brocades Food Specialties is ingredients to your product and market know-how Together, they cre- now a part of DSM - our technology and service are as outstandmg as ate a unique recipe for success. With the ability to enhance appearance, ever That means world-class expertse In fermentation and enzymology taste, texture and nutrition To improve processing characteristics And With all the backing of a malor company that is committed to your to Increase efficiency In brief, to meet your specific, market-oriented products. and to your business. 50 add a touch of DSM Food needs, whether they relate to existing products or totally new concepts Speclalttes And see the difference it makes DSM Food Specialties DSM FoodSpeoalber. PO Box 7, 2600 MA DELFT. THE NETHERLANDS, JEL +31 15 279 34 74. FAX +37 75 279 35 40, INTERNET www.dsm-foodspeoalbes corn vii ACKNOWLEDGEMENTS The Organizing Committee gratefully acknowledges the support of the following sponsors: DSM Food Specialities State Committee for Scientific Research ICN Biomedicals Sugar Plant Ostrowy Silesian Distillery Brewery Okocim Sigma-Aldrich Technical University of Lodz This Page Intentionally Left Blank ix The Participants of an International Symposium "Food Biotechnology"
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