 |
ISBN
| 9780128114438 | |
DDC
| 664.024 | |
Nhan đề
| Advances in biotechnology for food industry / Alina Maria Holban, Alexandru Mihai Grumezescu (editor) | |
Lần xuất bản
| 1st ed. | |
Thông tin xuất bản
| London : Academic Press, 2018 | |
Mô tả vật lý
| 510 pages. : illustrations ; cm. | |
Tùng thư
| Handbook of food bioengineering, v. 14, volume 14 | |
Phụ chú
| Includes index. | |
Tóm tắt
| Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities | |
Từ khóa tự do
| Aliments biotechnologie | |
Từ khóa tự do
| Food biotechnology | |
Từ khóa tự do
| Food | |
Từ khóa tự do
| Food science | |
Khoa
| Khoa Công nghệ sinh học | |
Tác giả(bs) CN
| Grumezescu, Alexandru Mihai | |
Tác giả(bs) CN
| Holban, Alina Maria | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 082 | |a664.024|bA2444|223 |
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| 245 | |aAdvances in biotechnology for food industry / |cAlina Maria Holban, Alexandru Mihai Grumezescu (editor) |
|---|
| 250 | |a1st ed. |
|---|
| 260 | |aLondon : |bAcademic Press, |c2018 |
|---|
| 300 | |a510 pages. : |billustrations ; |ccm. |
|---|
| 490 | |aHandbook of food bioengineering, v. 14, volume 14 |
|---|
| 500 | |aIncludes index. |
|---|
| 520 | |aAdvances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities |
|---|
| 653 | |aAliments biotechnologie |
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| 653 | |aFood biotechnology |
|---|
| 653 | |aFood |
|---|
| 653 | |aFood science |
|---|
| 690 | |aKhoa Công nghệ sinh học |
|---|
| 691 | |aCông nghệ sinh học |
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| 700 | |aGrumezescu, Alexandru Mihai|eeditor |
|---|
| 700 | |aHolban, Alina Maria|eeditor |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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