Food science and food biotechnology. Edited by Gustavo F. Gutierrz

Contributor(s):

Gutierrez-Lopez, Gustavo F. (ed.)

Publication details: Boca Raton: CRC, 2003.Edition: 1st edDescription: 360 pISBN:

1566768926
9781566768924

Subject(s):

DDC classification:

664 FOO

Summary: 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.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Central Library Allama Iqbal Open University Islamabad General Stacks	664 FOO (Browse shelf(Opens below))	Available		112855

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.

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