Advances in biotechnology for food industry / edited by Alina Maria Holban, Alexandru Mihai Grumezescu. [Texto impreso]
Contributor(s): Holban, Alina Maria [ed.]
| Grumezescu, Alexandru Mihai [ed.]Original language: English Series: (Handbook of food bioengineering ; ; 14)Publisher: London : Elsevier, [2018]Description: xxvi, 481 p. : 24 cmISBN: 978-0-12-811443-8Subject(s): Alimentos -- Biotecnolgía| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Course reserves |
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Libro
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Biblioteca Universidad Europea del Atlántico Fondo General | No ficción | 664 ADV | Available | 3621 |
Incluye referencias bibliográficas al final de cada capítulo.
Preface for Volume 14: Advances in Biotechnology for Food Industry ;
1. Preface for Volume 14: Advances in Biotechnology for Food Industry ;
2. Biotechnology in Food Processing and Preservation: An Overview ;
3. Biotechnology in Food Processing and Preservation: An Overview ;
4. Lactic Acid Bacteria—From Nature Through Food to Health ;
5. Development of Controlled Cocultivations for Reproducible Results in Fermentation Processes in Food Biotechnology ;
6. Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts ;
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 inManufacturing Processes Decrease theQuality in the Seafood Industry ;
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. Biofilms in Food Industry: Mitigation Using Bacteriophage ;
15. Bioactive Properties and Biotechnological Production of Human Milk Oligosaccharides ;