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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| Other Authors | , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton :
CRC Press,
2014.
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| Series | Contemporary food engineering.
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| Subjects | |
| Online Access | Full text |
| ISBN | 9781439895467 1439895465 9781628707069 1628707062 9781322666617 132266661X 9780429111211 0429111215 9781439895450 1439895457 |
| Physical Description | 1 online resource (xxii, 463 pages) : illustrations |
Cover
| Summary: | 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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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781439895467 1439895465 9781628707069 1628707062 9781322666617 132266661X 9780429111211 0429111215 9781439895450 1439895457 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
| Physical Description: | 1 online resource (xxii, 463 pages) : illustrations |