Advances in Biotechnology for Food Industry, Volume Fourteen in the
Handbook of Food Bioengineering series, provides recent insight
into how biotechnology impacts the global food industry and
describes how food needs are diverse, requiring the development of
innovative biotechnological processes to ensure efficient food
production worldwide. Many approaches were developed over the last
10 years to allow faster, easier production of widely used foods,
food components and therapeutic food ingredients. This volume shows
how biotechnological processes increase production and quality of
food products, including the development of anti-biofilm materials
to decrease microbial colonization in bioreactors and food
processing facilities.
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