Food Biotechnology

Advances in Food Biotechnology  

Posted by ksveta6 at Jan. 2, 2016
Advances in Food Biotechnology

Advances in Food Biotechnology by Ravishankar Rai V
2015 | ISBN: 1118864557 | English | 752 pages | PDF | 52 MB

Fundamentals of Food Biotechnology, 2 edition  

Posted by nebulae at Feb. 17, 2015
Fundamentals of Food Biotechnology, 2 edition

Byong H. Lee, "Fundamentals of Food Biotechnology, 2 edition"
English | 2014 | ISBN: 1118384954 | 560 pages | EPUB | 11 MB
Agricultural and Food Biotechnology of Olea europaea and Stone Fruits

Agricultural and Food Biotechnology of Olea europaea and Stone Fruits by Innocenzo Muzzalupo
2015 | ISBN: 9781681080024 | English | 404 pages | PDF | 19 MB
Food Biotechnology, Second Edition (Food Science and Technology) by Anthony Pometto [Repost]

Food Biotechnology, Second Edition (Food Science and Technology) by Anthony Pometto
English | Oct 11, 2005 | ISBN: 0824753291 | 1903 Pages | PDF | 29 MB

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…

Fundamentals of Food Biotechnology, 2 edition  

Posted by interes at Dec. 7, 2014
Fundamentals of Food Biotechnology, 2 edition

Fundamentals of Food Biotechnology, 2 edition by Byong H. Lee
English | 2014 | ISBN: 1118384954 | 560 pages | PDF | 8 MB
Food Science and Food Biotechnology (Food Preservation Technology) by Gustavo F. Gutierrez-Lope

Food Science and Food Biotechnology (Food Preservation Technology) by Gustavo F. Gutierrez-Lopez
CRC Press; 1 edition | February 26, 2003 | English | ISBN: 1566768926 | 337 pages | PDF | 10 MB

This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detailed analysis of specific examples of upstream and downstream processes assists readers in understanding the underlying principles and the similarities between applications.
Engineering Aspects of Food Biotechnology (Contemporary Food Engineering, Book 29)

Engineering Aspects of Food Biotechnology (Contemporary Food Engineering, Book 29) by Jose A. Teixeira and Antonio A. Vicente
English | 2013 | ISBN: 1439895457 | ISBN-13: 9781439895450 | 485 pages | PDF | 44,6 MB

Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves.
Food Biotechnology, Second Edition (Food Science and Technology) (repost)

Food Biotechnology, Second Edition (Food Science and Technology) by Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath and Robert E. Levin
English | 2 edition | October 11, 2005 | ISBN-10: 0824753291 | 2008 pages | PDF | 29.3 Mb

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.

Food Biotechnology (repost)  

Posted by sandhu1 at Nov. 20, 2011
Food Biotechnology (repost)

Food Biotechnology
CRC Press; 2 edition | October 11, 2005 | ISBN-10: 0824753291 | 2008 pages | PDF | 29.3 Mb

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.

Food Biotechnology (Advances in Biochemical Engineering / Biotechnology)  eBooks & eLearning

Posted by Jeterro at March 2, 2009
Food Biotechnology (Advances in Biochemical Engineering / Biotechnology)

Food Biotechnology (Advances in Biochemical Engineering / Biotechnology)
Springer; 1 edition | October 7, 2008 | ISBN-10: 354070535X | PDF | 269 pages | 3.3 Mb