Food biotechnology's typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clea
- 468 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Engineering Aspects of Food Biotechnology
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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 Technology
- Chapter 12: Dairy
- Chapter 13: Recovery and Biotechnological Production of High-Value-Added Products from Fruit and VegetableĀ Residues
- Chapter 14: Valorization and IntegralĀ Use of SeafoodĀ By-Products
- Chapter 15: Coffee
- Chapter 16: Beer
- Back Cover
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Yes, you can access Engineering Aspects of Food Biotechnology by Jose A. Teixeira, Antonio A. Vicente in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.