Food Science and Food BiotechnologyCRC Press, 26 feb 2003 - 360 páginas 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 detail |
Índice
Chapter 1 Introduction to Molecular Food Biotechnology | 1 |
Chapter 2 Recent Developments in Food Biotechnology | 63 |
Chapter 3 Bioprocess Design | 81 |
Chapter 4 Gas HoldUp Structure in Impeller Agitated Aerobic Bioreactors | 105 |
Chapter 5 Production and Partial Purification of Glycosidases Obtained by SolidState Fermentation of Grape Pomace Using | 119 |
Chapter 6 Protein Crystallography Impact on Biotechnology | 139 |
Chapter 7 Stability of Dry Enzymes | 155 |
Chapter 8 Trends in Carotenoids Biotechnology | 175 |
Chapter 10 Improving Biogeneration of Aroma Compounds by | 219 |
An Alternative for Debittering and Utilization in Foods | 233 |
An Overview | 253 |
Current Status and New Developments | 267 |
Microwave Pulsed Electric Field High Hydrostatic Pressure Irradiation and Ultrasound | 279 |
Chapter 15 Emerging Processing and Preservation Technologies for Milk and Dairy Products | 313 |
Back cover | 329 |
Chapter 9 Studies on the Reverse Micellar Extraction of Peroxidase from | 193 |
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Food Science and Food Biotechnology Gustavo F. Gutierrez-Lopez No hay ninguna vista previa disponible - 2003 |
Términos y frases comunes
achieved acid activity addition amino acids amylopectin applications aroma astaxanthin bacteria biological Biotechnol biotechnology bubbles carotenoids cell changes Chem chemical coli components compounds concentration containing crops crystal culture depends drying effect electric field energy engineering enzyme et al expression extraction factor fatty acids fermentation Figure flavor Food fruit functional gene genetic glucose growth heat higher human important improved inactivation increase industrial irradiation levels limited liquid lupine material membrane method microbial microorganisms microwave milk modified molecular molecules natural nutritional obtained operations organic peroxidase pervaporation phase plants pressure production properties protein pulsed purification reduced reported reverse micelles seed selected separation showed solid solution specific stability strain structure surfactant synthesis Table techniques temperature thermal tion transfer transgenic treatment unit yield