Engineering aspects of food biotechnology / / edited by Jose A. Teixeira, Antonio A. Vicente

• Pubblicazione: Boca Raton : , : CRC Press, , [2014]
• Descrizione fisica: 1 online resource (470 p.)
• Disciplina: 664.024
• Soggetto topico: Food - Biotechnology; Food industry and trade
• Classificazione: TEC012000
• Persona (resp. second.): TeixeiraJose A <1957-> (Jose Antonio); VicenteAntonio A.
• Note generali: Description based upon print version of record.
• Nota di contenuto: 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
• Sommario/riassunto: Preface Food biotechnology has had a very significant and growing impact on the food industry activity in recent years and such impact is clearly set to keep increasing. Food biotechnology's typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, aiming at 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 biotechnologybased food processes. This book provides a comprehensive review on those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management. The book is intended for food technologists and engineers working either as food developers, processors, or food process controllers. Undergraduate and postgraduate students and researchers will also find the materials covered in this book an invaluable contribution to their learning and work. This book is divided into three parts: engineering aspects of the use of biotechnology in the development of food processes and products, unit operations in food biotechnology, and waste management in the food industry--
• Titolo autorizzato: Engineering aspects of food biotechnology
• ISBN: 0-429-11121-5; 1-62870-706-2; 1-4398-9545-7
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910787584003321
• Lo trovi qui: Univ. Federico II
• Serie: Contemporary Food Engneering