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Food Science and Food Biotechnology

By Gustavo F. Gutierrez-Lopez

Series Editor: Gustavo V. Barbosa-Canovas

Contributors: M. De la Torre-Martinez, Keshavan Niranjan, Wendy Dayanara Acosta-Hernandez, Lilia Arely Prado-Barragan, Blanca Garcia-Almendarez, Viviana Taragano, Miguel A. Duarte-Vazquez, Gloria Davila-Ortiz, Hye Won Yeom, Taehyun Ji, Vanessa Zylberman, Gustavo F. Gutierrez-Lopez, Manuel Soriano-Garcia, Lidia Dorantes, Mauricio R. Terebiznik, Q. Howard Zhang, Ana M.R. Pilosof, Juan Alberto Osuna-Castro, Humberto Hernandez-Sanchez, A. Asaff-Torres, Ashok Khare, Sergio Huerta-Ochoa, Carlos Regalado-Gonzalez, Maria Eugenia Jaramillo-Flores, Leobardo Serrano-Carreon, Victor T. Huang, Arun S. Mujumdar, Jose J. Rodriguez, Valente B. Alvarez, Cristian Jiminez-Martinez, Octavio Paredes-Lopez, Gustavo V. Barbosa-Canovas, Maria Soledad De Nicolas-Santiago

Published February 26th 2003 by CRC Press – 360 pages

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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 detailed analysis of specific examples of upstream and downstream processes assists readers in understanding the underlying principles and the similarities between applications. Throughout the book there is a strong emphasis on emerging technologies, combined methods of preservation of food and biological materials, and descriptions of state-of-the-art equipment and techniques.

Contents

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 detailed analysis of specific examples of upstream and downstream processes assists readers in understanding the underlying principles and the similarities between applications. Throughout the book there is a strong emphasis on emerging technologies, combined methods for preserving food and biological materials, and descriptions of state-of-the-art equipment and techniques.

Name: Food Science and Food Biotechnology (Hardback) – CRC Press 
Description: By Gustavo F. Gutierrez-LopezSeries Editor: Gustavo V. Barbosa-CanovasContributors: M. De la Torre-Martinez, Keshavan Niranjan, Wendy Dayanara Acosta-Hernandez, Lilia Arely Prado-Barragan, Blanca Garcia-Almendarez, Viviana Taragano, Miguel A. Duarte-Vazquez, Gloria Davila-Ortiz, Hye Won Yeom, Taehyun Ji, Vanessa Zylberman, Gustavo F. Gutierrez-Lopez, Manuel Soriano-Garcia, Lidia Dorantes, Mauricio R. Terebiznik, Q. Howard Zhang, Ana M.R. Pilosof, Juan Alberto Osuna-Castro, Humberto Hernandez-Sanchez, A. Asaff-Torres, Ashok Khare, Sergio Huerta-Ochoa, Carlos Regalado-Gonzalez, Maria Eugenia Jaramillo-Flores, Leobardo Serrano-Carreon, Victor T. Huang, Arun S. Mujumdar, Jose J. Rodriguez, Valente B. Alvarez, Cristian Jiminez-Martinez, Octavio Paredes-Lopez, Gustavo V. Barbosa-Canovas, Maria Soledad De Nicolas-Santiago. 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,...
Categories: Food Engineering, Food Biotechnology