DF (55) 55 54 94 02 • Cuernavaca (777) 102 83 86
Síguenos en:
 |  |  |
(55) 55 54 94 02
Libros relacionados
 |
Territorios en Movimiento: Sistemas Agroalimentarios Localizados, Innovación y G Torres Salcido, Gerardo Bonilla Artigas Editores |
 |
Tecnología de los Alimentos: Procesos Químicos y Físicos en la Preparación de Al Charley, Helen Limusa |
 |
Manejo Higiénico de los Alimentos, El: Acorde Con la Nom-251-Ssa1 2010 Bravo Martínez, Francisco Limusa |
|
Título: Food Biotechnology | |
| Autor: Shetty/ Paliyath/ Pometto/ Levin | Precio: $5837.00 | |
| Editorial: Crc Press | Año: 2005 | |
| Tema: Biotecnologia, Alimentos, Ciencia | Edición: 1ª | |
| Sinopsis | ISBN: 9780824753290 | |
| Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole.
The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world. |
||
Disponibilidad: Bajo pedido
ó
ó
Librería Bonilla SA de CV © Todos los derechos reservados. 2019
Última actualización: Jul 2019