Description

This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry.

In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

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£124.00

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Hardback by Monica Lizeth Chavez-Gonzalez , Jose Juan Buenrostro-Figueroa

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Short Description:

This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods... Read more

    Publisher: Apple Academic Press Inc.
    Publication Date: 07/08/2019
    ISBN13: 9781771887199, 978-1771887199
    ISBN10: 1771887192

    Number of Pages: 264

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks include relevant information on modernization and improvements in the food industry.

    In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.

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