Biotechnology and food process engineering
Author(s)
Bibliographic Information
Biotechnology and food process engineering
（IFT basic symposium series / edited by Institute of Food Technologists）
M. Dekker, c1990
- : alk. paper
Available at / 7 libraries
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Obihiro University of Agriculture and Veterinary Medicine Library図
: alk. paper588/Sc8/020535007
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Note
Papers presented at a symposium held June 23-24, 1989, sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology
Includes bibliographical references
Description and Table of Contents
Table of Contents
"Biotechnology and Its Implication for the Future Design and Production of Food Ingredients, Carl A. Batt Introduction to Bioreactor Engineering, Harvey W. Blanch Bioreactor Considerations for Producing Flavors and Pigments from Plant Tissue Culture, Michael L. Shuler, Thomas J. Hirasuna, Christopher L. Prince, and V. Bringi Membrane Bioreactors: Enzyme Processes, Mohammed A. Mehaia and Munir Cheryan Food Freezer Concentration, Henry G. Schwartzberg Supercritical Fluid Extraction, Mark A. McHugh Drying of Foods, Enrique Rotstein Aseptic Processing of Foods, M. A. Rao Encapsulation and Controlled Release of Food Components, Marcus Karel Extrusion of Foods, Judson M. Harper Developments in Food Freezing, R. Paul Singh and Jatal D. Mannaperuma Developments in Microwave Food Processing, Richard E. Mudgett Robotics in Food Processing, J. Peter Clark Integration of Computers in Food Processing, Israel Saguy, Leon Levine, Steve Symes, and Enrique Rotstein "
by "Nielsen BookData"
