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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Teixeira, José A. (José António), 1957-, Vicente, António A.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton : CRC Press, 2014.
Colección:Contemporary food engineering.
Temas:
Food > Biotechnology.
Bioengineering.
Biotechnology.
Engineering.
Food science.
Food Technology
Biotechnology
Engineering
Aliments > Biotechnologie.
Biotechnologie.
Ingénierie.
Science des aliments.
bioengineering.
engineering.
TECHNOLOGY & ENGINEERING > Food Science.
Bioengineering
Food > Biotechnology
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.
  • 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.

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