Food Biotechnology Products

  • Cryogenic Heat Transfer, Second Edition

    By Randall F. Barron, Gregory Nellis

    Cryogenic Heat Transfer, Second Edition, is an updated and expanded version of this popular book. The concepts of cryogenic heat transfer in conduction, convection and radiation are developed and explained, with numerous worked examples and chapter problems. The new edition features integration of…

    Hardback – 2016-05-20 
    CRC Press

  • Lactic Acid Fermentation of Fruits and Vegetables

    Edited by Spiros Paramithiotis

    Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which…

    Hardback – 2016-05-15 
    CRC Press
    Food Biology Series

  • Fermented Foods of Latin America

    From Traditional Knowledge to Innovative Applications

    Edited by Svetoslav D. Todorov, Luis A. Nero

    Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American…

    Hardback – 2016-05-15 
    CRC Press
    Food Biology Series

  • Sustainable Food and Beverage Industries

    Assessment and Methodologies

    Edited by Gabriela Ionescu

    This new compendium volume looks the sustainable food and beverage industry from a variety of perspectives. The chapters included are broken into seven sections, which describe the following topics: an overview of food production and supply chains; the dairy industry; the meat industry; the coffee…

    Hardback – 2016-04-22 
    Apple Academic Press

  • Authenticity of Foods of Animal Origin

    By Ioannis Sotirios Arvanitoyannis

    Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These…

    Hardback – 2015-12-18
    CRC Press
    Food Biology Series

  • Enzymes in Food and Beverage Processing

    Edited by Muthusamy Chandrasekaran

    Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts…

    Hardback – 2015-10-23
    CRC Press

  • Valorization of Wine Making By-Products

    Edited by Matteo Bordiga, PhD

    An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward…

    Hardback – 2015-10-23
    CRC Press

  • Governing Agricultural Sustainability

    Global lessons from GM crops

    Edited by Phil Macnaghten, Susana Carro-Ripalda

    Although GM crops are seen by their advocates as a key component of the future of world agriculture and as part of the solution for world poverty and hunger, their uptake has not been smooth nor universal: they have been marred by controversy and all too commonly their regulation has been…

    Paperback – 2015-07-09
    Routledge
    Pathways to Sustainability

  • Genetically Modified Foods

    Basics, Applications, and Controversy

    By Salah E. O. Mahgoub

    An increasingly hot-button issue, genetically modified (GM) food is considered by some as the best way to feed the world’s growing population, and by others as an experiment gone wrong on the unsuspecting public. Genetically Modified Foods: Basics, Applications, and Controversy details the basics…

    Hardback – 2015-06-24
    CRC Press

  • The Billionaire's Chef

    Cooking for the Rich and Famished

    By Neal Salisbury

    A Wonka-Like Journey into an Ultra Private World of Decadence and Excess From cooking for Martha Stewart, Sean “Puff Daddy” Combs, and Jerry Seinfeld to more than 20 of the world’s most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15…

    Paperback – 2014-09-03
    CRC Press

  • Microorganisms and Fermentation of Traditional Foods

    Edited by Ramesh C. Ray, Montet Didier

    The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and…

    Hardback – 2014-08-21
    CRC Press
    Food Biology Series

  • Handbook of Indigenous Foods Involving Alkaline Fermentation

    Edited by Prabir K. Sarkar, M.J. Robert Nout

    Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the…

    Hardback – 2014-07-23
    CRC Press
    Fermented Foods and Beverages Series

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