This volume covers the most comprehensive and recent advances in the form of review and research papers exploring the new horizons in bioprocessing of foods. This indispensable outcome is the result of combined efforts of different academic credentials in the area of food technology and biotechnology. This volume focuses on the applications of biotechnology especially its latest innovations in food processing. To make the concept more clear, the contents of this treatise have been divided into following sections: Bio processes for value added products, Bio-safety and quality systems in food processing, bio-preservation and bio-packaging of food products, Bio-processing and -management of Agro industrial waste.
This book is illustrated with tables, figures along with latest references. It presents the basic and applied aspects from all the possible facets to serve as a text-cum-reference book. The manuscript is incomparable resource for the food technologists, biotechnologists, fermentation technologists, biochemical engineers, nanotechnologists, nutritionists, dairy technologists, microbiologists and students of these disciplines.
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