Name: Food Microbiology and Biotechnology: Safe and Sustainable Food Production (en Inglés)
Price: 114040.00 CLP
Availability: InStock
Author: Nevárez-Moorillón, Guadalupe Virginia ; Prado-Barragán, Arely ; Martínez-Hernández, José Luis
ISBN: 9781771888387

portada Food Microbiology and Biotechnology: Safe and Sustainable Food Production (en Inglés)

Formato

Libro Físico

Ilustrado por

Guadalupe Virginia Nevárez-Moorillón

Arely Prado-Barragán

Editorial

Apple Academic Press

Autor

Nevárez-Moorillón, Guadalupe Virginia ; Prado-Barragán, Arely ; Martínez-Hernández, José Luis

Idioma

Inglés

N° páginas

446

Encuadernación

Tapa Dura

ISBN13

9781771888387

N° edición

Categorías

La industria farmacéutica
Ciencias matemáticas
Tecnología alimentaria

Food Microbiology and Biotechnology: Safe and Sustainable Food Production (en Inglés)

Guadalupe Virginia Nevárez-Moorillón (Ilustrado por) · Arely Prado-Barragán (Ilustrado por) · Apple Academic Press · Tapa Dura

Libro Nuevo

$ 114.040

$ 228.080

Ahorras: $ 114.040

50% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Miércoles 19 de Junio y el Miércoles 03 de Julio.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "Food Microbiology and Biotechnology: Safe and Sustainable Food Production (en Inglés)"

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.