Food science and food biotechnology
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Gustavo F Gutierrez-Lopez; Gustavo V Barbosa-Cánovas
- ناشر : Boca Raton, Fla. : CRC Press
- چاپ و سال / کشور: 2003
- شابک / ISBN : 9781566768924
Description
1 Introduction to Molecular Food Biotechnology Juan Alberto Osuna-Castro and Octavio Paredes-López 2 Recent Developments in Food Biotechnology Humberto Hernández-Sánchez 3 Bioprocess Design Ali Asaff-Torres and Mayra De la Torre-Martínez 4 Gas Hold-Up Structure in Impeller Agitated Aerobic Bioreactors Ashok Khare and Keshavan Niranjan 5 Production and Partial Purification of Glycosidases Obtained by Solid-State Fermentation of Grape Pomace Using Aspergillus niger 10 Sergio Huerta-Ochoa, María Soledad de Nicolás-Santiago, Wendy Dayanara Acosta-Hernández, Lilia Arely Prado-Barragán, Gustavo Fidel Gutiérrez-López, Blanca E. García-Almendárez, and Carlos Regalado-González 6 Protein Crystallography Impact on Biotechnology Manuel Soriano-García 7 Stability of Dry Enzymes Mauricio R. Terebiznik, Viviana Taragano, Vanessa Zylberman, and Ana María Pilosof 8 Trends in Carotenoids Biotechnology María Eugenia Jaramillo-Flores and Rosalva Mora-Escobedo 9 Studies on the Reverse Micellar Extraction of Peroxidase from Cruciferae Vegetables of the Bajio Region of México Carlos Regalado-González, Miguel A. Duarte-Vázquez, Sergio Huerta- Ochoa, and Blanca E. García-Almendárez © 2003 CRC Press LLC 10 Improving Biogeneration of Aroma Compounds by In Situ Product Removal Leobardo Serrano-Carreón 11 Lupines: An Alternative for Debittering and Utilization in Foods Cristian Jiménez-Martínez, Humberto Hernández-Sánchez, and Gloria Dávila-Ortíz 12 Recent Development in the Application of Emulsifiers: An Overview Victor T. Huang 13 Drying of Biotechnological Products: Current Status and New Developments Arun S. Mujumdar 14 An Update on Some Key Alternative Food Processing Technologies: Microwave, Pulsed Electric Field, High Hydrostatic Pressure, Irradiation, and Ultrasound José J. Rodríguez, Gustavo V. Barbosa-Cánovas, Gustavo Fidel Gutiérrez-López, Lidia Dorantes-Alvárez, Hye Won Yeom, and Q. Howard Zhang 15 Emerging Processing and Preservation Technologies for Milk and Dairy Products Valente B. Alvarez and Taehyun Ji
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 detailed analysis of specific examples of upstream and downstream processes assists readers in understanding the underlying principles and the similarities between applications. Throughout the book there is a strong emphasis on emerging technologies, combi
