Teixeira / Vicente Engineering Aspects of Food Biotechnology

1. Auflage 2013
ISBN: 978-1-4398-9546-7
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 485 Seiten

Reihe: Contemporary Food Engineering

Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. This book provides a comprehensive review of these aspects, from the development of food processes and products to the most important unit operations.

Autoren/Hrsg.

Teixeira, Jose A.

Vicente, Antonio A.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

General Introduction. Biotechnology-Derived Products for Food Formulations. Production of Prebiotics and Probiotics. Production of Biopolymers. Advanced Fermentation Processes. Challenges on the Production of Biotechnological Compounds for Food Applications Case Studies. Membrane Filtration. Chromatography. Crystallization. Supercritical Extraction. Innovative Unit Operations. Dairy. Fruits and Vegetables. Fish and Meat. Coffee.