MARC details
| 000 -CABECERA |
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| Longitud fija campo de control |
04614ntdaa2200301 ab4500 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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| Identificador del número de control |
UnInEc |
| 005 - FECHA Y HORA DE LA ÚLTIMA TRANSACCIÓN |
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| Fecha y hora de la última transacción |
20180813112739.0 |
| 006 - CÓDIGOS DE INFORMACIÓN DE LONGITUD FIJA - CARACTERÍSTICAS DEL MATERIAL ADICIONAL |
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| Códigos de información de longitud fija - Características del material adicional |
a||||g ||i| 00| 0 |
| 008 - CÓDIGOS DE INFORMACIÓN DE LONGITUD FIJA |
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| Códigos de información de longitud fija |
140501s9999 mx ||||f |||| 00| 0 spa d |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| Número Internacional Normalizado para Libros (ISBN) |
9781439895450 |
| 040 ## - FUENTE DE LA CATALOGACIÓN |
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| Centro catalogador de origen |
CIBESPAM MFL |
| 041 ## - CÓDIGO DE LENGUA |
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| Código de lengua del texto;banda sonora o título independiente |
Eng |
| 082 ## - NÚMERO DE LA CLASIFICACIÓN DECIMAL DEWEY |
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| Número de clasificación |
664 |
| Cutter |
T266 |
| Dato adicional |
2014 |
| 100 ## - PUNTO DE ACCESO PRINCIPAL-NOMBRE DE PERSONA |
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| Nombre de persona |
Teixeira, José A. |
| 245 ## - MENCIÓN DE TÍTULO |
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| Título |
Engineering aspects of food biotechnology. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
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| Lugar de publicación, distribución, etc. |
Boca Raton |
| Nombre del editor, distribuidor, etc. |
Taylor & Francis |
| Fecha de publicación, distribución, etc. |
2014 |
| 300 ## - DESCRIPCIÓN FÍSICA |
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| Extensión |
xxi, 463 páginas; |
| Otras características físicas |
Ilustraciones; |
| Dimensiones |
25 cm; |
| 490 ## - MENCIÓN DE SERIE |
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| Mención de serie |
Contemporary food engineering series |
| 504 ## - NOTA DE BIBLIOGRAFÍA, ETC |
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| Nota de bibliografía, etc. |
Includes bibliographical references and index. |
| 505 ## - NOTA DE CONTENIDO CON FORMATO |
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| Nota de contenido con formato |
Section I. Use of Biotechnology in the Development of Food Processes and Products.<br/>Biotechnology-Derived Enzymes for Food Applications, Philippe Ramos, António A. Vicente, and José A. Teixeira<br/>Development of Probiotics and Prebiotics, Ernesto Hernandez and Severino S. Pandiella<br/>Production and Food Applications of Microbial Biopolymers, Filomena Freitas, Vitor D. Alves, Isabel Coelhoso, and Maria A.M. Reis<br/>Advanced Fermentation Processes, Leona Paulová, Petra Patáková, and Tomáš Brányik<br/>Meet the Stem Cells: Production of Cultured Meat from a Stem Cell Biology Perspective, Bas Brinkhof, Bernard A.J. Roelen, and Henk P. Haagsman<br/><br/>Section II. Advanced Unit Operations in Food Biotechnology Membrane Filtration, Štefan Schlosser<br/>Chromatography, Katarzyna Wrzosek, Łukasz Wiśniewski, Michal Gramblička, Monika Antošová, and Milan Polakovič<br/>Crystallization, António Ferreira and Fernando Alberto Rocha<br/>Supercritical Extraction, M. Gabriela Bernardo-Gil<br/>Innovative Unit Operations, Jane Selia dos Reis Coimbra, João Paulo Martins, and Luiza Helena Meller da Silva<br/>Process Analytical Technology, José A. Teixeira, António A. Vicente, Fernando Filipe Macieira da Silva, João Sérgio Azevedo Lima da Silva, and Rui Miguel da Costa Martins<br/><br/>Section III. Adding Value to Food Processing By-Products—The Role of Biotechnology<br/>Dairy, Carla Oliveira, Lucília Domingues, Lígia Rodrigues, and José A. Teixeira<br/>Recovery and Biotechnological Production of High-Value-Added Products from Fruit and Vegetable Residues, Elisa Alonso González, Ana Torrado Agrasar, María Luisa Rúa Rodríguez, Lorenzo Pastrana Castro, and Nelson Pérez Guerra<br/>Valorization and Integral Use of Seafood By-Products, M.E. López-Caballero, B. Giménez, M.C. Gómez-Guillén, and P. Montero<br/>Coffee, Solange I. Mussatto and José A. Teixeira<br/>Beer, Solange I. Mussatto, Nuno G.T. Meneses, and José A. Teixeira |
| 520 ## - NOTA DE SUMARIO |
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| Sumario, etc, |
Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management.<br/><br/>The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues—consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications.<br/><br/>In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry. |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Engineering |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Food |
| 650 ## - PUNTO DE ACCESO ADICIONAL DE MATERIA - TÉRMINO DE MATERIA |
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| Término de materia o nombre geográfico como elemento inicial |
Biotechnology |
| 700 ## - PUNTO DE ACCESO ADICIONAL - NOMBRE DE PERSONA |
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| Nombre de persona |
Vicente, António A. |
| 913 ## - ÁREA Y CARRERA |
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| Área de Conocimiento |
Área Agropecuaria |
| Carrera |
Carrera de Agroindustria |
| Líneas de Investigación Institucionales |
Generación de tecnología para la soberanía alimentaria |
| 942 ## - ENTRADA DE ELEMENTOS AGREGADOS (KOHA) |
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| Fuente de clasificaión o esquema |
Dewey Decimal Classification |
| Koha [por defecto] tipo de item |
Libros |