Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications - Image 1

£116.18

CRC Press Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications

Name: Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications
Brand: CRC Press
Price: 116.18 GBP
Availability: InStock

Drinks & Beverages

It has never been this cheap. We have no record of a lower price.

£116 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 19 days • 19 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 19 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £121 (18 days, 94.7%)

Price range: £116 - £121

Price levels: 2 different prices over 19 days

Description

This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost. Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry. About the Author Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, Gujarat, India. Kawaljit Singh Sandhu, PhD, is an Associate Professor and Head of the Department of Food Science and Technology at Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab, India. Ashish Baldi, PhD, is Dean of Faculty of Pharmacy and Head of Department of Pharmaceutical Sciences and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India. Sandra Garcia, PhD, is Associate Professor of Food Science and Technology in the Food Science Department at the Agrarian Sciences Center at State University of Londrina, Londrina (PR), Brazil.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1771889128
Category: Books > Subjects > Food & Drink > Drinks & Beverages
Domain: Amazon UK
Release Date: 01 March 2021
Listed Since: 03 March 2020

Barcode

No barcode data available

CRC Press Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation (Innovations in Agricultural & Biological Engineering)

Health and Safety Aspects of Food Processing Technologies

Dairy Foods: Processing, Quality, and Analytical Techniques

Emerging Thermal and Nonthermal Technologies in Food Processing

Technologies in Food Processing

Dairy Powders and Concentrated Products: 9 (Society of Dairy Technology)

Food Safety Engineering (Food Engineering Series)

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Agents of Change: Enzymes in Milk and Dairy Products (Food Engineering Series)

Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage (Innovations in Agricultural & Biological Engineering)

Non-thermal Food Engineering Operations (Food Engineering Series)

Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes: 35 (Contemporary Food Engineering)

Food Processing: Advances in Thermal Technologies

Global Food Security and Wellness

Global Food Security and Wellness

Experiments in Unit Operations and Processing of Foods: 5 (Integrating Food Science and Engineering Knowledge Into the Food Chain, 5)

Food Flavors: Generation, Analysis and Process Influence

Improving the Safety and Quality of Milk: Pt. 2: Improving Quality in Milk Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

Essential Fatty Acids: Sources, Processing Effects, and Health Benefits

Food Processing: Advances in Non-Thermal Technologies

Emerging Technologies in Food Science: Focus on the Developing World

Dairy Processing and Quality Assurance

Emerging Technologies in Food Science: Focus on the Developing World