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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 |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
CRC Press,
2014.
|
| Colección: | Contemporary food engineering.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Engineering aspects of food biotechnology / |c edited by José A. Teixeira, António A. Vicente. |
| 260 | |a Boca Raton : |b CRC Press, |c 2014. | ||
| 300 | |a 1 online resource (xxii, 463 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Contemporary food engineering | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Front Cover; Contents; Series Preface; Preface; Editors; Series Editor; Contributors; Chapter 1 -- Biotechnology-Derived Enzymes for Food Applications; Chapter 2 -- Development of Probiotics and Prebiotics; Chapter 3 -- Production and Food Applications of Microbial Biopolymers; Chapter 4 -- Advanced Fermentation Processes; Chapter 5 -- Meet the Stem Cells: Production of Cultured Meat from a Stem Cell Biology Perspective; Chapter 6 -- Membrane Filtration; Chapter 7 -- Chromatography; Chapter 8 -- Crystallization; Chapter 9 -- Supercritical Extraction; Chapter 10 -- Innovative Unit Operations. | |
| 505 | 8 | |a Chapter 11 -- Process Analytical TechnologyChapter 12 -- Dairy; Chapter 13 -- Recovery and Biotechnological Production of High-Value-Added Products from Fruit and Vegetable Residues; Chapter 14 -- Valorization and Integral Use of Seafood By-Products; Chapter 15 -- Coffee; Chapter 16 -- Beer; Back Cover. | |
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Biotechnology. | |
| 650 | 0 | |a Bioengineering. | |
| 650 | 0 | |a Biotechnology. | |
| 650 | 0 | |a Engineering. | |
| 650 | 0 | |a Food science. | |
| 650 | 1 | 2 | |a Food Technology |
| 650 | 2 | 2 | |a Biotechnology |
| 650 | 2 | 2 | |a Engineering |
| 650 | 6 | |a Aliments |x Biotechnologie. | |
| 650 | 6 | |a Biotechnologie. | |
| 650 | 6 | |a Ingénierie. | |
| 650 | 6 | |a Science des aliments. | |
| 650 | 7 | |a bioengineering. |2 aat | |
| 650 | 7 | |a engineering. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Engineering |2 fast | |
| 650 | 7 | |a Biotechnology |2 fast | |
| 650 | 7 | |a Bioengineering |2 fast | |
| 650 | 7 | |a Food |x Biotechnology |2 fast | |
| 700 | 1 | |a Teixeira, José A. |q (José António), |d 1957- |1 https://id.oclc.org/worldcat/entity/E39PCjM9pbWfRYR9kPy4cYYRjy | |
| 700 | 1 | |a Vicente, António A. | |
| 758 | |i has work: |a Engineering aspects of food biotechnology (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFJ34g9WGW7MHK94DjdPHy |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Engineering aspects of food biotechnology. |d Boca Raton : CRC Press, 2014 |z 9781439895450 |w (DLC) 2013026451 |w (OCoLC)744303878 |
| 830 | 0 | |a Contemporary food engineering. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1355917 |z Texto completo |
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