Food Science and Food Biotechnology (Hardcover)

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 unique coverage includes discussions of the dehydration of biological products and the stability of enzymes, which provide a modern vision of mass and heat transfer in dehydration and the phase transition of biocatalysts. Also included are a well-organized, state-of-the-art chapter on crystallography and its impact on biotechnology and discussions of non-conventional regional products, including the impact of pigments and aroma biogeneration on these products. Emphasizing emerging technologies, Food Science and Food Biotechnology presents combined methods of preserving food and biological materials.

General

Imprint:	Crc Press
Country of origin:	United States
Release date:	February 2003
First published:	2003
Authors:	Gustavo F. Gutierrez-Lopez
Dimensions:	234 x 156 x 25mm (L x W x T)
Format:	Hardcover
Pages:	358
ISBN-13:	978-1-56676-892-4
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-56676-892-6
Barcode:	9781566768924

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