This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development.Biografía del autor:
Alistair Grandison is the Director of the Food Technology Program at the University of Reading, UK. His research interests include food processing, dairy science and technology and separation processes. M.J. Lewis is with the Food and Nutritional Department at the University of Reading, UK. His current research activities have been studying minerals in milk and their interactions with protein.
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