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| 001 | 9780429322341 | ||
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| 007 | cr cnu---unuuu | ||
| 008 | 200227s2020 onc ob 001 0 eng | ||
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_aOCoLC-P _beng _erda _cOCoLC-P |
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_a9780429322341 _q(ebook) |
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_a9781000449013 _q(electronic bk. : EPUB) |
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_a9781000439311 _q(electronic bk. : PDF) |
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| 020 |
_a1000439313 _q(electronic bk. : PDF) |
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| 020 |
_z9781771888387 _q(hardcover) |
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| 035 | _a(OCoLC)1142099145 | ||
| 035 | _a(OCoLC-P)1142099145 | ||
| 050 | 0 | 0 | _aTP248.65.F66 |
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_a664.001/579 _223 |
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_aFood microbiology and biotechnology : _bsafe and sustainable food production / _cedited by Guadalupe Virginia Nevárez-Moorillón, Arely Prado-Barragan, José Luis Martínez-Hernández, Cristobal Noé Aguilar. |
| 264 | 1 |
_aBurlington, ON, Canada ; _aPalm Bay, Florida, USA : _bApple Academic Press, _c2020. |
|
| 300 | _a1 online resource. | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 520 |
_a"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"-- _cProvided by publisher. |
||
| 588 | _aOCLC-licensed vendor bibliographic record. | ||
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_aFood _xMicrobiology. |
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_aFood _xBiotechnology. |
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| 650 | 7 |
_aSCIENCE / General _2bisacsh |
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| 650 | 7 |
_aTECHNOLOGY / Food Science _2bisacsh |
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| 700 | 1 |
_aNevárez-Moorillón, Guadalupe Virginia, _eeditor. |
|
| 700 | 1 |
_aPrado-Barragan, Arely, _eeditor. |
|
| 700 | 1 |
_aMartínez-Hernández, José Luis, _eeditor. |
|
| 700 | 1 |
_aAguilar, Cristóbal Noé, _eeditor. |
|
| 856 | 4 | 0 |
_3Read Online _uhttps://www.taylorfrancis.com/books/9780429322341 |
| 856 | 4 | 2 |
_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
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