Advances in Biotechnology for Food Industry

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Advances in Biotechnology for Food Industry by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780128114957
Publisher: Elsevier Science Publication: February 3, 2018
Imprint: Academic Press Language: English
Author:
ISBN: 9780128114957
Publisher: Elsevier Science
Publication: February 3, 2018
Imprint: Academic Press
Language: English

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities.

  • Presents basic to advanced technological applications in food biotechnology
  • Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms
  • Provides scientific advances in food processing and their impact on the environment, human health and food safety
  • Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities.

More books from Elsevier Science

Cover of the book Chemical Fate and Transport in the Environment by
Cover of the book Novel Approaches and Strategies for Biologics, Vaccines and Cancer Therapies by
Cover of the book Wine Tasting by
Cover of the book Bioconjugate Techniques by
Cover of the book Visual Computing for Medicine by
Cover of the book FDA's Drug Review Process and the Package Label by
Cover of the book Modern Engineering Thermodynamics - Textbook with Tables Booklet by
Cover of the book Computer Methods, Part C by
Cover of the book Handbook of Economic Growth by
Cover of the book Quaternary Glaciations - Extent and Chronology by
Cover of the book Classification in Theory and Practice by
Cover of the book Modeling, Sensing and Control of Gas Metal Arc Welding by
Cover of the book Advances in Atomic, Molecular, and Optical Physics by
Cover of the book Molecular Approach to Solids by
Cover of the book High Performance Polymers by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy