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Engineering aspects of food biotechnology /
Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
CRC Press,
2014.
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| Colección: | Contemporary food engineering.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. This book provides a comprehensive review of these aspects, from the development of food processes and products to the most important unit operations. |
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| Descripción Física: | 1 online resource (xxii, 463 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781439895467 1439895465 9781628707069 1628707062 9781322666617 132266661X 9780429111211 0429111215 |