Inicio > Tecnología, ingeniería, agricultura > > Química industrial > Tecnología de alimentos y bebidas > Food Biotechnology
Food Biotechnology

Food Biotechnology

 

490,54 €
IVA incluido
Disponible
Editorial:
Springer Nature B.V.
Año de edición:
2010
Materia
Tecnología de alimentos y bebidas
ISBN:
9783642089466
490,54 €
IVA incluido
Disponible

Selecciona una librería:

  • Librería Samer Atenea
  • Librería Aciertas (Toledo)
  • Kálamo Books
  • Librería Perelló (Valencia)
  • Librería Elías (Asturias)
  • Donde los libros
  • Librería Kolima (Madrid)
  • Librería Proteo (Málaga)
Sobre IBD

M. de Vreese, J. Schrezenmeir: Probiotics, Prebiotics and Synbiotics.- U.E.B. Donalies, H.T.T. Nguyen, U. Stahl, E. Nevoigt: Improvement of Saccharomyces Yeast Strains Used in Brewing, Wine Making and Baking.- D.B. Archer, I.F. Connerton, D.A. MacKenzie: Filamentous Fungi for Production of Food Additives and Processing Aids.- P.R. Shewry, H.D. Jones, N.G. Halford: Plant Biotechnology: Transgenic Crops.- I. Smetanska: Plant Cell Cultures as a Source for the Production of Secondary Metabolites.- P.B. Thompson, W. Hannah: Food and Agricultural Biotechnolgy: A Summary and Analysis of Ethical Concerns.-

Artículos relacionados

  • Improving the quality of apples
    Fabrizio Costa
    This collection reviews the wealth of recent research undertaken on the factors which can determine the quality of apples, focussing on attributes such as texture and nutritional content. The book also considers how these attributes can be optimised at both the pre- and postharvest stages in the value chain for apples as a means of meeting the increasing expectations and demand...
  • FOOD CHEMISTRY
    V. Ramani Alex
    This enlightening guide explores the chemical intricacies of what we eat. It unravels the basic chemical substances that constitute our food, and the methods through which these can be analyzed, providing a comprehensive understanding of what we consume. The book delves into how food supports our well-being, focusing on the essential nutrients required for our biochemical proce...
    Disponible

    21,52 €

  • Culinary Innovations
    Thirdy Ventenilla
    'Culinary Innovations: A Textbook Exploring Solar Energy in the Kitchen' is a comprehensive manual that delves into the intersection of solar energy and culinary artistry. Through a blend of scientific exploration and practical application, this book offers readers a unique journey into the world of eco-friendly cooking powered by sunlight.The book begins by demystifying solar ...
    Disponible

    12,83 €

  • Chemical Changes in Lipid After Heat Treatment of The Meat
    Mitre Stojanovski
    Meat is a rich source of lightly-digestible proteins, fats, and minerals. The meat contains all the necessary nutrients in an appropriate ratio for maximum utilization by the human organism, and as a result, the meat is characterized by high digestibility of 96% and utilization of 98%, thus bringing meat into a high biological food product and nutritional value.The meat as a fo...
    Disponible

    47,76 €

  • Innovations in Engineering and Food Science
    As the global population continues to grow, the depletion of Earth’s resources poses a significant challenge in ensuring food security for current and future generations. This book addresses this pressing issue by presenting innovative strategies and methods to reduce food loss, enhance production, identify alternative ingredients, and digitize the food system. It explores topi...
    Disponible

    262,26 €

  • Billion Dollar Burger
    Chase Purdy
    ...
    Disponible

    25,74 €