01137nam a2200205Ia 4500 CTU_188031 210402s9999 xx 000 0 und d 3563000 664 E57 Engineering aspects of food biotechnology Edited by José A. Teixeira, António A. Vicente Boca Raton CRC Press 2014 Aimed at producing and improving food ingredients, developments in food biotechnology have focused on the fields of genetics and in enzyme- and cell-based biological processes. While the underlying science of these developments and applications has traditionally been well reported, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. This book provides a comprehensive review of these aspects, from the development of food processes and products to the most important unit operations. Food,Thực phẩm Biotechnology,Công nghệ sinh học Thoại Linh,Hải Trung tâm Học liệu Trường Đại học Cần Thơ