Biotechnology and food process engineering /

Detalles Bibliográficos
Autor Principal: Schwartzberg, Henry G. (ed.)
Otros autores o Colaboradores: Rao, M. A (ed.)
Formato: Libro
Lengua:inglés
Datos de publicación: New York : Marcel Dekker, 1990.
Series:IFT Basic Symposium Series
Temas:
Resumen:Biotechnology and its implication for the future deisgn and production of food ingredients - Introduction to Bioreactor Engineering - Bioreactor considerations for producing flavors and pigments from Plant Tissue Culture - Membrane bioreactors: enzyme processes - Food freeze concentration - Supercritical fluid extraction - Drying of foods - Aseptic processing of foods - Encapsulation and controlled release of food - Extrusion of foods - Developments in food freezing - Developments in microwave food processing - Robotics in food processing - Integration of computers in food processing.
Descripción Física:493 p.il.
ISBN:0824783638