Food Biotechnology and Fermentation / Pantelis Protopapas / Toronto [Canada] : Toronto Academic Press (2026)

Public ISBD Titre : Food Biotechnology and Fermentation Type de document : document électronique Auteurs : Pantelis Protopapas, Auteur Editeur : Toronto [Canada] : Toronto Academic Press Année de publication : 2026 Importance : 1 vol. (447 p.) Présentation : ill., couv. ill. en coul. Format : PDF ISBN/ISSN/EAN : 978-1-83441-286-3 Langues : Français Catégories : Bibliothèque Numérique:Livre Electronique Mots-clés : - Food Biotechnology - Fermentation - Biotechnologie alimentaire - fermentation Index. décimale : 547.29 Fermentation Résumé : Biotechnology has revolutionized the food industry by enabling the development of new products,improving fermentation processes, and enhancing nutritional quality. Fermentation, in particular, remains one of the most vital and ancient applications of biotechnology. Food Biotechnology and Fermentation explores the biological principles and technological innovations behind food biotechnology. The book discusses enzyme technology, genetic modification, and microbial strain improvement. It also highlights industrial fermentation processes in dairy, beverage, and plant-based products. Through a blend of traditional techniques and modern biotechnological approaches, it provides a comprehensive understanding of how biology drives innovation in food science. Food Biotechnology and Fermentation [document électronique] / Pantelis Protopapas, Auteur . - Toronto (Canada) : Toronto Academic Press, 2026 . - 1 vol. (447 p.) : ill., couv. ill. en coul. ; PDF. ISBN : 978-1-83441-286-3 Langues : Français Catégories : Bibliothèque Numérique:Livre Electronique Mots-clés : - Food Biotechnology - Fermentation - Biotechnologie alimentaire - fermentation Index. décimale : 547.29 Fermentation Résumé : Biotechnology has revolutionized the food industry by enabling the development of new products,improving fermentation processes, and enhancing nutritional quality. Fermentation, in particular, remains one of the most vital and ancient applications of biotechnology. Food Biotechnology and Fermentation explores the biological principles and technological innovations behind food biotechnology. The book discusses enzyme technology, genetic modification, and microbial strain improvement. It also highlights industrial fermentation processes in dairy, beverage, and plant-based products. Through a blend of traditional techniques and modern biotechnological approaches, it provides a comprehensive understanding of how biology drives innovation in food science.

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
EB-SNV/0084	EB-SNV/0084	Livre	Bibliothèque SNV	Englais	Disponible

Principles of Food Microbiology / Pantelis Protopapas / Toronto [Canada] : Toronto Academic Press (2026)

Public ISBD Titre : Principles of Food Microbiology Type de document : document électronique Auteurs : Pantelis Protopapas, Auteur Editeur : Toronto [Canada] : Toronto Academic Press Année de publication : 2026 Importance : 1 vol. (480 p.) Présentation : ill., couv. ill. en coul. Format : PDF ISBN/ISSN/EAN : 978-1-83441-281-8 Langues : Français Catégories : Bibliothèque Numérique:Livre Electronique Mots-clés : - Food Microbiology : Principles - Microbiologie alimentaire : Principes Index. décimale : 664.001 579 Microbiologie alimentaire Résumé : Microorganisms are at the heart of food production, preservation, and spoilage, influencing both safety and quality. Understanding their behavior and interactions in various food environments is crucial for the food industry. Principles of Food Microbiology provides an in-depth overview of microbial diversity, growth conditions, and control methods in food systems. The book discusses beneficial microbes used in fermentation, pathogens responsible for foodborne diseases, and modern techniques for microbial detection. It also examines sanitation, preservation, and regulatory measures. By linking theory with industrial applications, it offers food scientists and technologists practical insights into maintaining safety and quality in food products. Principles of Food Microbiology [document électronique] / Pantelis Protopapas, Auteur . - Toronto (Canada) : Toronto Academic Press, 2026 . - 1 vol. (480 p.) : ill., couv. ill. en coul. ; PDF. ISBN : 978-1-83441-281-8 Langues : Français Catégories : Bibliothèque Numérique:Livre Electronique Mots-clés : - Food Microbiology : Principles - Microbiologie alimentaire : Principes Index. décimale : 664.001 579 Microbiologie alimentaire Résumé : Microorganisms are at the heart of food production, preservation, and spoilage, influencing both safety and quality. Understanding their behavior and interactions in various food environments is crucial for the food industry. Principles of Food Microbiology provides an in-depth overview of microbial diversity, growth conditions, and control methods in food systems. The book discusses beneficial microbes used in fermentation, pathogens responsible for foodborne diseases, and modern techniques for microbial detection. It also examines sanitation, preservation, and regulatory measures. By linking theory with industrial applications, it offers food scientists and technologists practical insights into maintaining safety and quality in food products.

Exemplaires

Code-barres	Cote	Support	Localisation	Section	Disponibilité
EB-SNV/0106	EB-SNV/0106	Livre	Bibliothèque SNV	Englais	Disponible

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