Advances in food bioproducts and bioprocessing technologies / edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy & Christobal N. Aguilar.
Material type:
TextSeries: Publisher: Boca Raton, FL : CRC Press, Taylor & Francis Group, [2020]Description: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9780429331817; 0429331819; 9781000682939; 1000682935; 9781000682571; 1000682579Subject(s): Food -- Biotechnology | TECHNOLOGY / Food ScienceDDC classification: 664/.024 LOC classification: TP248.65.F66Online resources: Taylor & Francis | OCLC metadata license agreement Summary: "The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies"-- Provided by publisher.
"The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies"-- Provided by publisher.
OCLC-licensed vendor bibliographic record.