Current Developments in Biotechnology and Bioengineering

Food and Beverages Industry

Nonfiction, Science & Nature, Science, Biological Sciences, Biotechnology, Technology, Manufacturing
Cover of the book Current Developments in Biotechnology and Bioengineering by , Elsevier Science
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Author: ISBN: 9780444636775
Publisher: Elsevier Science Publication: September 19, 2016
Imprint: Elsevier Language: English
Author:
ISBN: 9780444636775
Publisher: Elsevier Science
Publication: September 19, 2016
Imprint: Elsevier
Language: English

Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production.

As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry.

  • Contains comprehensive coverage of food and beverage production
  • Covers all types of fermentation processes and their application in various food products
  • Includes unique coverage of the biochemical processes involved in beverages production
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production.

As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry.

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