- 360 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Food Science and Food Biotechnology
About this book
This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detail
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Yes, you can access Food Science and Food Biotechnology by Gustavo F. Gutierrez-Lopez in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front cover
- Dedication
- Contents
- Series Preface
- Preface
- Editors
- Acknowledgments
- Contributors
- Chapter 1. Introduction to Molecular Food Biotechnology
- Chapter 2. Recent Developments in Food Biotechnology
- Chapter 3. Bioprocess Design
- Chapter 4. Gas Hold-Up Structure in Impeller Agitated Aerobic Bioreactors
- Chapter 5. Production and Partial Purification of Glycosidases Obtained by Solid-State Fermentation of Grape Pomace Using
- Chapter 6. Protein Crystallography Impact on Biotechnology
- Chapter 7. Stability of Dry Enzymes
- Chapter 8. Trends in Carotenoids Biotechnology
- Chapter 9. Studies on the Reverse Micellar Extraction of Peroxidase from
- Chapter 10. Improving Biogeneration of Aroma Compounds by
- Chapter 11. Lupines: An Alternative for Debittering and Utilization in Foods
- Chapter 12. Recent Development in the Application of Emulsifiers: An Overview
- Chapter 13. Drying of Biotechnological Products: Current Status and New Developments
- Chapter 14. An Update on Some Key Alternative Food Processing Technologies: Microwave, Pulsed Electric Field, High Hydrostatic Pressure, Irradiation, and Ultrasound
- Chapter 15. Emerging Processing and Preservation Technologies for Milk and Dairy Products
- Back cover