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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Bibliographic Details
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

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Table of contents

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245 0 0 |a Engineering aspects of food biotechnology /  |c edited by José A. Teixeira, António A. Vicente. 
260 |a Boca Raton :  |b CRC Press,  |c 2014. 
300 |a 1 online resource (xxii, 463 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Contemporary food engineering 
504 |a Includes bibliographical references and index. 
505 0 |a 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. 
505 8 |a 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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Biotechnology. 
650 0 |a Bioengineering. 
650 0 |a Biotechnology. 
650 0 |a Engineering. 
650 0 |a Food science. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Teixeira, José A.  |q (José António),  |d 1957-  |1 https://id.oclc.org/worldcat/entity/E39PCjM9pbWfRYR9kPy4cYYRjy 
700 1 |a Vicente, António A. 
776 0 8 |i Print version:  |t Engineering aspects of food biotechnology.  |d Boca Raton : CRC Press, 2014  |z 9781439895450  |w (DLC) 2013026451  |w (OCoLC)744303878 
830 0 |a Contemporary food engineering. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpEAFB0001/engineering-aspects-of?kpromoter=marc  |y Full text 

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