rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Advances in biotechnology for food industry
  name:
    name part: Holban, Alina Maria
    role:
      role term: editor.
  name:
    name part: Grumezescu, Alexandru Mihai
    role:
      role term: editor.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2018
    copyright date: 2018
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xxvi, 481 pages) : illustrations
  abstract: Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities.
  table of contents: 1. Role of Biotechnology in the Agro-Food Industry 2. Biotechnology in Food Processing and Preservation: An Overview 3. Enzymes and food industry: a consolidated marriage 4. Lactic Acid Bacteria -- From Nature through Food to Health 5. Development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology 6. Progress of biotechnology in food industry 7. Improvement of ripened cheese quality and safety with Thymus mastichina L. bioactive extracts 8. Potential of high hydrostatic pressure to improve the production of plants used as food 9. Corrosion in electronic sensors used in the manufacturing processes decrease the quality in the seafood industry located in the coast of Baja California, Mexico 10. Biotechnology of Ice Wine Production 11. Metagenomics of Traditional Beverages 12. Process Engineering Applying Supercritical Technology For Obtaining Functional And Therapeutic Products 13. Sugar beet pulp as a source of valuable biotechnological products 14. Biofilm mitigation in food industry: mitigation using bacteriophages 15. Bioactive properties and biotechnological production of human milk oligosaccharides.
  note: edited by Alina Maria Holban, Alexandru Mihai Grumezescu.
  note: Includes bibliographical references and index.
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Aliments
    topic: Biotechnologie
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food
    topic: Biotechnology
  classification: TP248.65.F66 A38 2018eb
  classification: 664/.024
  related item:
    title info:
      title: Advances in biotechnology for food industry
    origin info:
      publisher: London : Academic Press, [2018]
    identifier: (OCoLC)992433765
  related item:
    title info:
      title: Handbook of food bioengineering ; v. 14
  identifier: 9780128114957
  identifier: 0128114959
  identifier: 9780128114438
  identifier: 0128114436
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: N$T
    record creation date: 180206
    record change date: 20260327153023.0
    record identifier: in00005762928
    language of cataloging:
      language term: eng