Engineering Aspects of Food Biotechnology
CRC Press
Engineering Aspects of Food BiotechnologyAuthor(s): Jose A. Teixeira, Antonio A. Vicente\nFormat: Paperback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9781138199767, 978-1138199767\nSynopsis\nFood biotechnologys 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 products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management.\n\nThe book focuses on.
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