Food Biotechnology Products

  • Food Technology

    Applied Research and Production Techniques

    Edited by Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria

    In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the…

    Hardback – 2016-12-15 
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

  • Developing Technologies in Food Science

    Status, Applications, and Challenges

    Edited by Murlidhar Meghwal, Megh R. Goyal

    This new volume focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new science, and new demands. This multidisciplinary book not only considers food processing…

    Hardback – 2016-11-30 
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

  • Food Engineering

    Emerging Issues, Modeling, and Applications

    Edited by Murlidhar Meghwal, Megh R. Goyal

    This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food…

    Hardback – 2016-11-11 
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

  • Food Biotechnology

    By S.C. Bhatia

    Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to…

    Hardback – 2016-11-09 
    WPI Publishing
    Woodhead Publishing India in Food Science, Technology and Nutrition

  • 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 – 2016-11-04 
    CRC Press
    Food Biology Series

  • Sustainable Food and Beverage Industries

    Assessments 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 – 2016-10-04
    Apple Academic Press

  • Fermented Foods of Latin America

    From Traditional Knowledge to Innovative Applications

    Edited by Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov

    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 – 2016-09-07
    CRC Press
    Food Biology Series

  • Cryogenic Heat Transfer, Second Edition

    By Randall F. Barron, Gregory F. Nellis

    Cryogenic Heat Transfer, Second Edition continues to address specific heat transfer problems that occur in the cryogenic temperature range where there are distinct differences from conventional heat transfer problems. This updated version examines the use of computer-aided design in cryogenic…

    Hardback – 2016-05-23
    CRC Press

  • Fermented Foods, Part I

    Biochemistry and Biotechnology

    Edited by Didier Montet, Ramesh C. Ray

    Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food…

    Hardback – 2015-12-22
    CRC Press
    Food Biology Series

  • 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

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