Introduction To Food Biotechnology
By: Sinosh Skariyachan and others
Contributor(s): SKARIYACHAN (Sinosh) | ABHILASH (M)Material type: 
TextLanguage: English Publisher: New Delhi CBS Publisher & Distributors Pvt Ltd 2012Description: xix,364 p. PB 21.5x14 cmISBN: 9788123922072Subject(s): Food | BiotechnologyDDC classification: 664.024 Summary: This is a comprehensive book the contents of which have been designed keeping in mind the courses in food biotechnology for the students pursuing undergraduate and postgraduate courses in life sciences and chemical engineering. It can be used as a self-study book for chemical engineers and biological scientists who have limited background in food processing and technology. The book focuses on application of concepts in chemical engineering and biological sciences in the field of food science and technology. Initial chapters emphasize more on the concepts and applications of biological sciences in food industry and the latter section concentrates on the utility of chemical engineering in food technology. It will be a useful guide for biologists and a quick reference for engineers on the latest topics in food science and technology including food biochemistry food microbiology food processing production and preservation technologies food quality assurance and standards and role of biotec
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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St Aloysius College (Autonomous) | Bio Technology | 664.024 SKAI (Browse shelf) | Available | 075534 |
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| 660.6 KAVI Industrial Biotechnology | 660.6 REDB Basic industrial biotechnology | 660.62 CASI Industrial microbiology | 664.024 SKAI Introduction To Food Biotechnology | 665.776 NIJB Biogas Technology |
This is a comprehensive book the contents of which have been designed keeping in mind the courses in food biotechnology for the students pursuing undergraduate and postgraduate courses in life sciences and chemical engineering. It can be used as a self-study book for chemical engineers and biological scientists who have limited background in food processing and technology. The book focuses on application of concepts in chemical engineering and biological sciences in the field of food science and technology. Initial chapters emphasize more on the concepts and applications of biological sciences in food industry and the latter section concentrates on the utility of chemical engineering in food technology. It will be a useful guide for biologists and a quick reference for engineers on the latest topics in food science and technology including food biochemistry food microbiology food processing production and preservation technologies food quality assurance and standards and role of biotec
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