000			01487 a2200205 4500
020			_a1566768926
020			_a9781566768924
082	0	4	_a664 _bFOO
245	0	0	_aFood science and food biotechnology. _cEdited by Gustavo F. Gutierrz
250			_a1st ed.
260			_aBoca Raton: _bCRC, _c2003.
300			_a360 p.
500			_aHB
520			_aThis 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.
546			_aEng
650		4	_aFood - Biotechnology _9124857
650		4	_aFood industry and trade. _9124858
700	1		_aGutierrez-Lopez, Gustavo F. (ed.) _9124859
942			_cBK
999			_c34293 _d34293