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.
|
| Series | Contemporary food engineering.
|
| 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
Table of Contents:
- 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.
- 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.