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| Titre : |
Advances in biotechnology for food industry
|
| Auteur(s) : |
Alina Maria Holban, Éditeur scientifique
Alexandru Mihai Grumezescu, Éditeur scientifique Anton Ficai, Préfacier, etc. |
| Type de document : | Livre |
| Sujets : | Aliments -- Biotechnologie ; Industries agroalimentaires |
| Editeur(s) : | London : Academic Press |
| Date de publication : | 2018 |
| Collection : | Handbook of food bioengineering (Online), num. 14 |
| Format : | 1 ressource dématérialisée / illustrations |
| Note(s) : |
Notes bibliogr.
|
| Table des matières : |
1. Role of Biotechnology in the Agro-Food Industry 2. Biotechnology in Food Processing and Preservation: An Overview 3. Enzymes and food industry: a consolidated marriage 4. Lactic Acid Bacteria – From Nature through Food to Health 5. Development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology 6. Progress of biotechnology in food industry 7. Improvement of ripened cheese quality and safety with Thymus mastichina L. bioactive extracts 8.[...] 1. Role of Biotechnology in the Agro-Food Industry 2. Biotechnology in Food Processing and Preservation: An Overview 3. Enzymes and food industry: a consolidated marriage 4. Lactic Acid Bacteria – From Nature through Food to Health 5. Development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology 6. Progress of biotechnology in food industry 7. Improvement of ripened cheese quality and safety with Thymus mastichina L. bioactive extracts 8. Potential of high hydrostatic pressure to improve the production of plants used as food 9. Corrosion in electronic sensors used in the manufacturing processes decrease the quality in the seafood industry located in the coast of Baja California, Mexico 10. Biotechnology of Ice Wine Production 11. Metagenomics of Traditional Beverages 12. Process Engineering Applying Supercritical Technology For Obtaining Functional And Therapeutic Products 13. Sugar beet pulp as a source of valuable biotechnological products 14. Biofilm mitigation in food industry: mitigation using bacteriophages 15. Bioactive properties and biotechnological production of human milk oligosaccharides |
| Langue(s) : | Anglais |
| Identifiant : | 978-0-12-811495-7 |
| Type de ressources électroniques : | Ebook |
| Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=198381 |
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