Food and Industrial Bioproducts and Bioprocessing
Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging.
Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.
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Recent Processing Methods for Preparing Starchbased Bioproducts
Protein Processing in Food and Bioproduct Manufacturing
Advancements in Oil and Oilseed Processing
Foodgrade Microemulsions As Nanoscale Controlled Delivery Vehicles
Emulsions Nanoemulsions and Solid Lipid Nanoparticles
Fungal Cell Factories
A Renewable Source of Bioproducts
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alcohol algal amino acids amylose applications aqueous barley bio-based surfactants bio-oils bioactive compounds biodegradable biodiesel biofuels biomass Bioprocessing bioproducts bioreactors Biotechnol Biotechnology carbon dioxide catalysts cell cellulose Cereal chemical co-workers commercial composition concentration containing corn starch crops culture degumming dispersions droplets Dunford editors effect emulsifiers emulsions enzymatic enzymes esters ethanol extrusion fatty acids feedstocks fermentation fiber foam Food Chem Food Sci Garti gelatinization glycerol heating high pressure hydrolysis inactivation increased industrial Interface Journal lipase lipid liquid materials membrane microalgae microbial microemulsions microorganisms mixture molecular weight molecules OH OH OH Oil Chem oil extraction oilseeds oxidation particles pharmaceutical phase phospholipids photobioreactors plant Polym polymerization polyols potential production properties protein rapeseed reaction reactor reduced seeds solubility solvent sorghum soybean oil stability starch granules structure substrate supercritical CO2 supercritical fluid surfactants Surfactants and Detergents synthesis techniques Technology temperature treatment ultrasound viscosity Wang wheat yield