Author: Publisher: Icaria Editorial
ISBN:
Category :
Languages : en
Pages : 148
Book Description
La Biotecnologia
Author: Food Science and Food Biotechnology
Author: Gustavo F. Gutierrez-LopezPublisher: CRC Press
ISBN: 0203009533
Category : Technology & Engineering
Languages : en
Pages : 350
Book Description
This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detail
Final Report
Author: Inter-American Council for Education, Science, and Culture. MeetingPublisher:
ISBN:
Category : Education
Languages : en
Pages : 688
Book Description
Handbook of Food Products Manufacturing
Author: Nirmal SinhaPublisher: John Wiley & Sons
ISBN: 0470113545
Category : Technology & Engineering
Languages : en
Pages : 850
Book Description
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Handbook of Fermented Food and Beverage Technology Two Volume Set
Author: Y. H. HuiPublisher: CRC Press
ISBN: 1482260700
Category : Technology & Engineering
Languages : en
Pages : 1636
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
The Handbook of Microbial Bioresources
Author: Vijai Kumar GuptaPublisher: CABI
ISBN: 178064521X
Category : Science
Languages : en
Pages : 1058
Book Description
Microbial technology plays an integral role in the biotechnology, bioengineering, biomedicine/biopharmaceuticals and agriculture sector. This book provides a detailed compendium of the methods, biotechnological routes, and processes used to investigate different aspects of microbial resources and applications. It covers the fundamental and applied aspects of microorganisms in the health, industry, agriculture and environmental sectors, reviewing subjects as varied and topical as pest control, health and industrial developments and animal feed.
Handbook of Food Products Manufacturing, Volume 2
Author: Y. H. HuiPublisher: John Wiley & Sons
ISBN: 047012525X
Category : Technology & Engineering
Languages : en
Pages : 1252
Book Description
This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
Author: Y. H. HuiPublisher: CRC Press
ISBN: 1439849048
Category : Technology & Engineering
Languages : en
Pages : 825
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Handbook of Plant-Based Fermented Food and Beverage Technology
Author: Y. H. HuiPublisher: CRC Press
ISBN: 1439870691
Category : Technology & Engineering
Languages : en
Pages : 813
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Methods of Analysis for Functional Foods and Nutraceuticals
Author: W. Jeffrey HurstPublisher: CRC Press
ISBN: 1420014676
Category : Technology & Engineering
Languages : en
Pages : 414
Book Description
Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive components of functional foods and nutraceuticals. It also includes some components for which no acceptable methods of analysis are yet available. Organized by compound class, Methods of Analysis for Functional Foods and Nutraceuticals