Engineering Aspects of Food Biotechnology

ISBN: 9781439895450 出版年：2013 页码：468 CRC Press

Use of Biotechnology in the Development of Food Processes and Products Biotechnology-Derived Enzymes for Food Applications, Philippe Ramos, Antonio A. Vicente, and Jose A. Teixeira Development of Probiotics and Prebiotics, Ernesto Hernandez and Severino S. Pandiella Production and Food Applications of Microbial Biopolymers, Filomena Freitas, Vitor D. Alves, Isabel Coelhoso, and Maria A.M. Reis Advanced Fermentation Processes, Leona Paulova, Petra Patakova, and Tomas Branyik Meet the Stem Cells: Production of Cultured Meat from a Stem Cell Biology Perspective, Bas Brinkhof, Bernard A.J. Roelen, and Henk P. Haagsman Advanced Unit Operations in Food Biotechnology Membrane Filtration, Stefan Schlosser Chromatography, Katarzyna Wrzosek, Lukasz Wisniewski, Michal Gramblicka, Monika Antosova, and Milan Polakovic Crystallization, Antonio Ferreira and Fernando Alberto Rocha Supercritical Extraction, M. Gabriela Bernardo-Gil Innovative Unit Operations, Jane Selia dos Reis Coimbra, Joao Paulo Martins, and Luiza Helena Meller da Silva Process Analytical Technology, Jose A. Teixeira, Antonio A. Vicente, Fernando Filipe Macieira da Silva, Joao Sergio Azevedo Lima da Silva, and Rui Miguel da Costa Martins Adding Value to Food Processing By-Products-The Role of Biotechnology Dairy, Carla Oliveira, Lucilia Domingues, Ligia Rodrigues, and Jose A. Teixeira Recovery and Biotechnological Production of High-Value-Added Products from Fruit and Vegetable Residues, Elisa Alonso Gonzalez, Ana Torrado Agrasar, Maria Luisa Rua Rodriguez, Lorenzo Pastrana Castro, and Nelson Perez Guerra Valorization and Integral Use of Seafood By-Products, M.E. Lopez-Caballero, B. Gimenez, M.C. Gomez-Guillen, and P. Montero Coffee, Solange I. Mussatto and Jose A. Teixeira Beer, Solange I. Mussatto, Nuno G.T. Meneses, and Jose A. Teixeira