tailieunhanh - Food Biotechnology

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole. The content of the book is divided into three sections for easy reference. The first section provides an overview. | FOOD 3ÌOĨẼCH1OLOGỤ Second Edition edited by Kalidas Shetty Gopinadhan Paliyath Anthony Pometto Robert E. Levin Taylor Francis Taylor Francis Croup FOOD BiOtECFnOLOCy Second Edition FOOD SCIENCE AND TECHNOLOGY A Series of Monographs Textbooks and Reference Books Editorial Advisory Board Gustavo V. Barbosa-Cánovas Washington State University-Pullman P. Michael Davidson University of Tennessee-Knoxville Mark Dreher McNeil Nutritionals New Brunswick NJ Richard W. Hartel University of Wisconsin-Madison Lekh R. Juneja Taiyo Kagaku Company Japan Marcus Karel Massachusetts Institute of Technology Ronald G. Labbe University of Massachusetts-Amherst Daryl B. Lund University of Wisconsin-Madison David B. Min The Ohio State University Leo M. L. Nollet Hogeschool Gent Belgium Seppo Salminen University of Turku Finland James L. Steele University of Wisconsin-Madison John H. Thorngate III Allied Domecq Technical Services Napa CA Pieter Walstra Wageningen University The Netherlands John R. Whitaker University of California-Davis Rickey Y. Yada University of Guelph Canada 76. Food Chemistry Third Edition edited by Owen R. Fennema 77. Handbook of Food Analysis Volumes 1 and 2 edited by Leo M. L. Nollet 78. Computerized Control Systems in the Food Industry edited by Gauri S. Mittal 79. Techniques for Analyzing Food Aroma edited by Ray Marsili 80. Food Proteins and Their Applications edited by Srinivasan Damodaran and Alain Paraf 81. Food Emulsions Third Edition Revised and Expanded edited by Stig E. Friberg and Káre Larsson 82. Nonthermal Preservation of Foods Gustavo V Barbosa-Cánovas Usha R. Pothakamury Enrique Palou and Barry G. Swanson 83. Milk and Dairy Product Technology Edgar Spreer 84. Applied Dairy Microbiology edited by Elmer H. Marth and James L. Steele 85. Lactic Acid Bacteria Microbiology and Functional Aspects Second Edition Revised and Expanded edited by Seppo Salminen and Atte von Wright 86. Handbook of Vegetable Science and Technology Production Composition Storage .