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Biotechnology and food process engineering / edited by Henry G. Schwartzberg, M. A. Rao.

Por:

Schwartzberg, Henry G [ed.]

Colaborador(es):

Rao, M. A [ed.]

Tipo de material: Texto

TextoSeries IFT Basic Symposium SeriesDetalles de publicación: New York : Marcel Dekker, 1990.Descripción: 493 p.ilISBN:

0824783638

Tema(s):

Alcance y contenido: Biotechnology and its implication for the future deisgn and production of food ingredients - Introduction to Bioreactor Engineering - Bioreactor considerations for producing flavors and pigments from Plant Tissue Culture - Membrane bioreactors: enzyme processes - Food freeze concentration - Supercritical fluid extraction - Drying of foods - Aseptic processing of foods - Encapsulation and controlled release of food - Extrusion of foods - Developments in food freezing - Developments in microwave food processing - Robotics in food processing - Integration of computers in food processing.

Tipo de ítem:

Libro

Existencias
Biblioteca actual	Signatura topográfica	Estado	Fecha de vencimiento	Código de barras
Koha Ingenieria	663:664 SCH - Bloque 21 (Navegar estantería(Abre debajo))	Disponible		Q1317
Koha Ingenieria	663:664 SCH - Bloque 21 (Navegar estantería(Abre debajo))	Disponible		Q1527

Biotechnology and its implication for the future deisgn and production of food ingredients - Introduction to Bioreactor Engineering - Bioreactor considerations for producing flavors and pigments from Plant Tissue Culture - Membrane bioreactors: enzyme processes - Food freeze concentration - Supercritical fluid extraction - Drying of foods - Aseptic processing of foods - Encapsulation and controlled release of food - Extrusion of foods - Developments in food freezing - Developments in microwave food processing - Robotics in food processing - Integration of computers in food processing.

Ubic.:663:664 PRESQ1527 PRES

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