Engineering aspects of food biotechnology

• Other Authors: Teixeira, José A. 1957-, Vicente, António A.
• Format: eBook
• Language: English
• Published: Boca Raton : CRC Press, 2014.
• Series: Contemporary food engineering.
• Subjects: Food > Biotechnology.; Bioengineering.; Biotechnology.; Engineering.; Food science.; elektronické knihy; electronic books
• ISBN: 9781439895467; 1439895465; 9781628707069; 1628707062; 9781322666617; 132266661X; 9780429111211; 0429111215; 9781439895450; 1439895457
• Physical Description: 1 online resource (xxii, 463 pages) : illustrations
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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.