The Resource Engineering aspects of food biotechnology, edited by Jose A. Teixeira, Antonio A. Vicente, (electronic resource)

Engineering aspects of food biotechnology, edited by Jose A. Teixeira, Antonio A. Vicente, (electronic resource)

Label
Engineering aspects of food biotechnology
Title
Engineering aspects of food biotechnology
Statement of responsibility
edited by Jose A. Teixeira, Antonio A. Vicente
Creator
Subject
Genre
Language
  • eng
  • eng
Summary
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 clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and prod
Member of
Cataloging source
MiAaPQ
http://library.link/vocab/creatorName
Teixeira, Jose A
Dewey number
664.024
Index
no index present
Language note
English
LC call number
TP248.65.F66
LC item number
E54 2014
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Contemporary food engineering
http://library.link/vocab/subjectName
  • Food
  • Food industry and trade
Label
Engineering aspects of food biotechnology, edited by Jose A. Teixeira, Antonio A. Vicente, (electronic resource)
Instantiates
Publication
Note
Description based upon print version of record
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
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
Dimensions
unknown
Extent
1 online resource (470 p.)
Form of item
online
Isbn
9781628707069
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)2670000000394968
  • (EBL)1355917
  • (OCoLC)856870760
  • (SSID)ssj0000911432
  • (PQKBManifestationID)11538172
  • (PQKBTitleCode)TC0000911432
  • (PQKBWorkID)10994426
  • (PQKB)10712494
  • (OCoLC)868947817
  • (MiAaPQ)EBC1355917
  • (EXLCZ)992670000000394968
Label
Engineering aspects of food biotechnology, edited by Jose A. Teixeira, Antonio A. Vicente, (electronic resource)
Publication
Note
Description based upon print version of record
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
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
Dimensions
unknown
Extent
1 online resource (470 p.)
Form of item
online
Isbn
9781628707069
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)2670000000394968
  • (EBL)1355917
  • (OCoLC)856870760
  • (SSID)ssj0000911432
  • (PQKBManifestationID)11538172
  • (PQKBTitleCode)TC0000911432
  • (PQKBWorkID)10994426
  • (PQKB)10712494
  • (OCoLC)868947817
  • (MiAaPQ)EBC1355917
  • (EXLCZ)992670000000394968

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