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 |