TY  - BOOK
AU  - Gutiérrez-López, Gustavo F. [Ed.]
AU  - Barbosa-Cánovas, Gustavo V. [Ed.]
TI  - Food Science and biotechnology
SN  - 1566768926
U1  - 660.6 
PY  - 2003///
CY  - New York
PB  - CRC Press
KW  - Food industry and trade
KW  - Food--Biotechnology
N1  - 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 unique coverage includes discussions of the dehydration of biological products and the stability of enzymes, which provide a modern vision of mass and heat transfer in dehydration and the phase transition of biocatalysts. Also included are a well-organized, state-of-the-art chapter on crystallography and its impact on biotechnology and discussions of non-conventional regional products, including the impact of pigments and aroma biogeneration on these products. Emphasizing emerging technologies, Food Science and Food Biotechnology presents combined methods of preserving food and biological materials
UR  - http://www.loc.gov/catdir/toc/fy036/2002035052.html
UR  - http://www.loc.gov/catdir/enhancements/fy0646/2002035052-d.html
UR  - http://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=3456
ER  -