Biotechnology and food process engineering

Abstract

Biotechnology and Its Implication for the Future Design and Production of Food Ingredients, Carl A. Batt Introduction to Bioreactor Engineering, Harvey W. Blanch Bioreactor Considerations for Producing Flavors and Pigments from Plant Tissue Culture, Michael L. Shuler, Thomas J. Hirasuna, Christopher L. Prince, and V. Bringi Membrane Bioreactors: Enzyme Processes, Mohammed A. Mehaia and Munir Cheryan Food Freezer Concentration, Henry G. Schwartzberg Supercritical Fluid Extraction, Mark A. McHugh Drying of Foods, Enrique Rotstein Aseptic Processing of Foods, M. A. Rao Encapsulation and Controlled Release of Food Components, Marcus Karel Extrusion of Foods, Judson M. Harper Developments in Food Freezing, R. Paul Singh and Jatal D. Mannaperuma Developments in Microwave Food Processing, Richard E. Mudgett Robotics in Food Processing, J. Peter Clark Integration of Computers in Food Processing, Israel Saguy, Leon Levine, Steve Symes, and Enrique Rotstein