Analysis of Biotechnology in China’s Food and Oil Industry

DOI

10.2991/msetasse-15.2015.112How to use a DOI?

Keywords

Soybean; Biotechnology; Enzymolysis; Soybean protein lactic acid bacteria beverage; Microbial fermentation; Oil.

Abstract

Since the foundation of People’s Republic of China, China’s biochemistry research-based foodstuffs production technology has become more mature. It not only improves quality and quantity of China’s foodstuffs, but also ensures the safety of food supply. This paper takes soybean as the material and regards biotechnology as the basis of theory and practice to discuss the application of biotechnology in two foodstuffs industries: extracting soybean oil with microbial fermentation and producing soybean protein lactic acid bacteria beverage with enzymolysis technology. The results show the importance of biotechnology in foodstuffs production.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Haijuan Tian
PY  - 2015/11
DA  - 2015/11
TI  - Analysis of Biotechnology in China’s Food and Oil Industry
BT  - Proceedings of the 2015 3rd International Conference on Management Science, Education Technology, Arts, Social Science and Economics
PB  - Atlantis Press
SP  - 501
EP  - 505
SN  - 2352-5398
UR  - https://doi.org/10.2991/msetasse-15.2015.112
DO  - 10.2991/msetasse-15.2015.112
ID  - Tian2015/11
ER  -