Food Science and Food Biotechnology
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Author(s): G. Gutiérrez-López and G. Barbosa-Cánovas (Eds)
Publisher: CRC Press
ISBN: 1566768926
Format: hardback
338pp
Price: $143.96
Review Date: 24 April 2003
Review: This book provides a current review of how food science and biotechnology interact, covering the important aspects of both subjects s well as their interaction. It begins with an introduction reviewing the molecular aspects of food biotechnology. It goes on to discuss a wide range of food applications as well as specific examples of upstream processes and bioseparations. The next eight chapters cover basic and applied situations of food biotechnology, such as the impact of crystallography, stability of enzymes, biotechnology of carotenoids, biogeneration of aroma compounds, potential usage of regional alternative food supplies, and developments in the application of emulsifiers. The last three chapters describe food preservation techniques.