Table 5.1 Milestones in food biotechnology.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Figure 5.1 Traditional fermented food map of the world.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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Table 5.2 Names of fermentation starters in different countries and the major
ingredients used (Lee, 1998).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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Table 5.3 Examples of cereal alcoholic beverages in the Asia-Pacific region (Lee, 2001).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Table 5.4 Examples of cultured milk products (McGregor, 1992).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Table 5.5 Examples of acid-leavened bread and pancakes.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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Table 5.6 Examples of acid fermented cereal gruels and non-alcoholic beverages.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Table 5.7 Examples of acid fermented starch ingredients.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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Table 5.8 Examples of acid fermented vegetables produced in different regions of the world.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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Table 5.9 Examples of acid fermented seafood and meat products (Lee, 1994).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Figure 5.2 Classification of fermented fish products.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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Figure 5.3 The origin and interchange of Dujang (fermented soybean products)
in East Asia (Lee, 1990).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Table 5.10 Some important food enzymes and their usage.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Figure 5.4 Enzyme-catalyzed reaction.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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Figure 5.5 Schematic flow diagram of the fermentation bioindustry.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Figure 5.6 Biosynthetic pathways of glutamate production.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Figure 5.7 Flow diagram of the industrial production of glutamate.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Figure 5.8 Production methods of flavor enhancer nucleic acids.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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Table 5.11 Microbial strains and yields of industrial organic acid production.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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Figure 5.9 Schematic diagram of DNA transcription for protein synthesis.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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Table 5.12 Application of genetic engineering in the food supply industry.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Figure 5.10 Gene cloning in a simple bacterial system.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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Table 5.13 Examples of commercial food enzymes from GM microorganisms.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd.

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 Figure 5.11 Schematic diagram of tissue culture.

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