Engineering Aspects of Food Biotechnology

Herausgeber: Teixeira, Jose A; Vicente, Antonio A

• Gebundenes Buch

Produktbeschreibung

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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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 485
• Erscheinungstermin: 29. August 2013
• Englisch
• Abmessung: 241mm x 162mm x 31mm
• Gewicht: 835g
• ISBN-13: 9781439895450
• ISBN-10: 1439895457
• Artikelnr.: 37051504

Autorenporträt

Jose A. Teixeira, Antonio A. Vicente

Inhaltsangabe

General Introduction. Biotechnology-Derived Products for Food Formulations.
Production of Prebiotics and Probiotics. Production of Biopolymers.
Advanced Fermentation Processes. Challenges on the Production of
Biotechnological Compounds for Food Applications Case Studies. Membrane
Filtration. Chromatography. Crystallization. Supercritical Extraction.
Innovative Unit Operations. Dairy. Fruits and Vegetables. Fish and Meat.
Coffee.