Current Developments in Biotechnology and Bioengineering

Food and Beverages Industry

Nonfiction, Science & Nature, Science, Biological Sciences, Biotechnology, Technology, Manufacturing
Cover of the book Current Developments in Biotechnology and Bioengineering by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780444636775
Publisher: Elsevier Science Publication: September 19, 2016
Imprint: Elsevier Language: English
Author:
ISBN: 9780444636775
Publisher: Elsevier Science
Publication: September 19, 2016
Imprint: Elsevier
Language: English

Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production.

As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry.

  • Contains comprehensive coverage of food and beverage production
  • Covers all types of fermentation processes and their application in various food products
  • Includes unique coverage of the biochemical processes involved in beverages production
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production.

As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry.

More books from Elsevier Science

Cover of the book Handbook of Financial Intermediation and Banking by
Cover of the book Academic Libraries and Toxic Leadership by
Cover of the book Electron Beam Welding by
Cover of the book Autophagy: Cancer, Other Pathologies, Inflammation, Immunity, Infection, and Aging by
Cover of the book Organic Materials as Smart Nanocarriers for Drug Delivery by
Cover of the book Structural Biological Materials by
Cover of the book Building Intelligent Information Systems Software by
Cover of the book Embedded Systems Design with Platform FPGAs by
Cover of the book Food Structures, Digestion and Health by
Cover of the book Digital Signal Processing: A Practical Guide for Engineers and Scientists by
Cover of the book Medicinal Spices and Vegetables from Africa by
Cover of the book The Four Colors of Business Growth by
Cover of the book Smart Textiles for Protection by
Cover of the book Neutron Physics by
Cover of the book Regenerative Medicine Applications in Organ Transplantation 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