Advances in Food Bioproducts and Bioprocessing Technologies (Contemporary Food Engineering) 1st Edition
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.
- Publisher : CRC Press; 1st edition (October 25, 2019)
- Language : English
- Hardcover : 594 pages