Schwartzberg, Henry G. <br/><br/>
Biotechnology and food process engineering /   
edited by Henry G. Schwartzberg, M. A. Rao. 
 - New York :   Marcel Dekker,   1990. 
 - 493 p.il. 
 - IFT Basic Symposium Series .
<br/><br/> Biotechnology and its implication for the future deisgn and production of food ingredients - Introduction to Bioreactor Engineering - Bioreactor considerations for producing flavors and pigments from Plant Tissue Culture - Membrane bioreactors: enzyme processes - Food freeze concentration - Supercritical fluid extraction - Drying of foods - Aseptic processing of foods - Encapsulation and controlled release of food - Extrusion of foods - Developments in food freezing - Developments in microwave food processing - Robotics in food processing - Integration of computers in food processing. 
<br/><br/><label>ISBN: </label>0824783638 
<br/><br/><label>Subjects--Topical Terms: </label><br/>ALIMENTOS<br/>BIOTECNOLOGIA<br/>INDUSTRIA ALIMENTARIA
<br/><br/><label>Universal Decimal Class. No.: </label>663:664