CRC Press Advances in Food Bioproducts and Bioprocessing

Explore the intersection of biotechnology, bioprocessing, and food engineering with this comprehensive text from CRC Press. Part of the Contemporary Food Engineering series, this book examines the synergy between these fields to provide a deep understanding of modern food science developments. Divided into three distinct parts, the text covers 40 chapters that address new procedures, bioproducts, and bioprocesses. It provides a framework for applying research results to engineering design and offers detailed accounts of both theoretical and experimental research. Readers can find practical information regarding the production of food additives and ingredients, making it a valuable resource for those looking to understand recent advances in the field through quantitative expression.