 | | 系統號碼 | 831871 | | 書刊名 | Food microbiology and biotechnology : safe and sustainable food production / | | 主要著者 | edited by Guadalupe Virginia Nevárez-Moorillón, Arely Prado-Barragan, José Luis Martínez-Hernández, Cristobal Noé Aguilar. | | 其他著者 | Nevárez-Moorillón, Guadalupe Virginia,;Prado-Barragan, Arely, ;Martínez-Hernández, José Luis, ;Aguilar, Cristóbal Noé, | | 出版項 | Palm Bay, Florida, USA : Apple Academic Press, [2020] | | 索書號 | TP248.65.F66.F6493 2020 | | ISBN | 1771888385 | | 標題 | Food-Microbiology.
Food-Biotechnology.
Food-Biotechnology.-fast-(OCoLC)fst00930473
Food-Microbiology.-fast-(OCoLC)fst00930535 | | | |
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| | 資料類型 | 狀態 | 應還日期 | 預約人數 | 館藏地 | 索書號 | 條碼號 | | 找書 | 圖書 | 在架上 | | 0 | 總館
西文圖書區  | TP248.65.F66 .F6493 2020 | W113712 |
| 內容簡介 | "Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology. Key features: Describes the technological aspects involved in food biotechnology and food microbiology, provides qualitative and quantitative information on new techniques in food microbiology and biotechnology, considers techniques to retain and enhance the nutritional quality of foods, looks at the challenges in providing safe food products by providing information on novel methods and strategies"-- |
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