Biotechnological innovations in food processing.

A thorough examination of the ways in which recent biotechnological developments have led to improvements in food processing. Deals with biotechnology based processes currently in use by or available to the food industry. Building on a series of case studies selected to illustrate the diversity of a...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores Corporativos: Open Universiteit (Heerlen, Netherlands), Thames Polytechnic, BIOTOL (Project)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford ; Boston : Butterworth-Heinemann, 1991.
Colección:Biotechnology by Open Learning (Series)
Temas:
Biotechnology.
Food industry and trade.
Biotechnology
Biotechnologie.
bioengineering.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade
Industrie alimentaire.
Procestechnologie.
Levensmiddelen.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Introd. / J.P.M. Sanders
  • Processing aids for the food industry / B. Poldermans, J. Maat
  • Fermented foods / J. Bol, W.M. de Vos
  • Starter cultures of cheese production / J. Stadhouders, W.M. de Vos
  • Chymosin / R.J. Siezen, Th. G.E. Geurts
  • High fructose corn syrup / O. Misset [and others]
  • Fruit juices / A.G.J. Voragen, L.A.M. van den Broek
  • Amino acids / J.A.M. van Balken, J. Kamphuis.

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