Food science and food biotechnology

著者

• Gutiérrez-López, Gustavo F.
• Barbosa-Cánovas, Gustavo V.

書誌事項

Food science and food biotechnology

edited by Gustavo F. Gutiérrez-López and Gustavo V. Barbosa-Cánovas

（Food preservation technology series）

CRC Press, c2003

注記

Includes bibliographical references and index

内容説明・目次

内容説明

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 detailed analysis of specific examples of upstream and downstream processes assists readers in understanding the underlying principles and the similarities between applications. Throughout the book there is a strong emphasis on emerging technologies, combined methods of preservation of food and biological materials, and descriptions of state-of-the-art equipment and techniques.

目次

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 detailed analysis of specific examples of upstream and downstream processes assists readers in understanding the underlying principles and the similarities between applications. Throughout the book there is a strong emphasis on emerging technologies, combined methods for preserving food and biological materials, and descriptions of state-of-the-art equipment and techniques.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA61243382
• ISBN:
  • 1566768926
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Boca Raton, Florida
• ページ数/冊数: 338 p.
• 大きさ: 25 cm
• 親書誌ID:
  • BA56086897