Free standard shipping on all orders
  • Visa
  • Master Card
  • American Express
  • Apple Pay
  • Google Pay
  • JCB

Engineering Aspects of Food Biotechnology book cover

1st Edition

Engineering Aspects of Food Biotechnology

Edited By Jose A. Teixeira, Antonio A. Vicente Copyright 2014
485 Pages 61 B/W Illustrations
by CRC Press

485 Pages 61 B/W Illustrations
by CRC Press

485 Pages
by CRC Press
Also available as eBook on:
Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects... Read more

Use of Biotechnology in the Development of Food Processes and Products
Biotechnology-Derived Enzymes for Food Applications, Philippe Ramos, António A. Vicente, and José A. Teixeira
Development of Probiotics and Prebiotics, Ernesto Hernandez and Severino S. Pandiella
Production and Food Applications of Microbial Biopolymers, Filomena Freitas, Vitor D. Alves, Isabel Coelhoso, and Maria A.M. Reis
Advanced Fermentation Processes, Leona Paulová, Petra Patáková, and Tomáš Brányik
Meet the Stem Cells: Production of Cultured Meat from a Stem Cell Biology Perspective, Bas Brinkhof, Bernard A.J. Roelen, and Henk P. Haagsman

Advanced Unit Operations in Food Biotechnology
Membrane Filtration, Štefan Schlosser
Chromatography, Katarzyna Wrzosek, Łukasz Wiśniewski, Michal Gramblička, Monika Antošová, and Milan Polakovič
Crystallization, António Ferreira and Fernando Alberto Rocha
Supercritical Extraction, M. Gabriela Bernardo-Gil
Innovative Unit Operations, Jane Selia dos Reis Coimbra, João Paulo Martins, and Luiza Helena Meller da Silva
Process Analytical Technology, José A. Teixeira, António A. Vicente, Fernando Filipe Macieira da Silva, João Sérgio Azevedo Lima da Silva, and Rui Miguel da Costa Martins

Adding Value to Food Processing By-Products—The Role of Biotechnology
Dairy, Carla Oliveira, Lucília Domingues, Lígia Rodrigues, and José A. Teixeira
Recovery and Biotechnological Production of High-Value-Added Products from Fruit and Vegetable Residues, Elisa Alonso González, Ana Torrado Agrasar, María Luisa Rúa Rodríguez, Lorenzo Pastrana Castro, and Nelson Pérez Guerra
Valorization and Integral Use of Seafood By-Products, M.E. López-Caballero, B. Giménez, M.C. Gómez-Guillén, and P. Montero
Coffee, Solange I. Mussatto and José A. Teixeira
Beer, Solange I. Mussatto, Nuno G.T. Meneses, and José A. Teixeira

Biography

Jose A. Teixeira, Antonio A. Vicente

Add to Cart