TY  - BOOK
AU  - Gutierrez Lopez, Gustavo F.
AU  - Barbosa Canovas, Gustavo V.
TI  - Food Science and Food Biotechnology
SN  - 9781566768924
U1  - 664 
PY  - 2003///
CY  - London
PB  - CRC Press
KW  - Chemical Engineering
N1  - Introduction to Molecular Food Biotechnology Recent Development in Food Biotechnology Bioprocess Design Gas Hold Up Structure in Impeller Agitated Aerobic Bioreactors Production and Partial Purification of Glycosidases Obtained by Solid State Dermentation of Grape Pomace Using Aspergillus Niger 10 Protein Crystallography Impact on Biotechnology Stability of Dry Enzymes Trends in Carotenoids Biotechnology Studies on the Reverse Micellar Extraction of Peroxidase from Cruciferae Vegetables of the Bajio Region of Mexico Improving Biogeneration of Aroma Compounds by In Situ Product Removal Lupines: An Alternative for Debittering and Utilization in Foods Recent Development in the Application of Emulsifiers: An Overview Drying of Biotechnological Products: Current Status and New Developments An Update on Some Key Alternative Food Processing Technologies: Microwave, Pulsed Electric, Field, High Hydrostatic Pressure, Irradiation and Ultrasound Emerging Processing and Preservation Technologies for Milk and Dairy Products
ER  -