Science for the food industry of the 21st century : biotechnology, supercritical fluids, membranes and other advanced technologies for low calorie, healthy food alternatives / edited by Manssur Yalpani
Material type:
Printed booksSeries: (Frontiers in foods and food ingredients; 1).Publisher: Mount Prospect, (Illinois) : ATL Press, cop. 1993Description: 414 páginas : ilustraciones; 24 cm.ISBN: 1882360451.Subject: Alimentación
| Alimentos -- Composición | Biotecnología| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
LIBRO7
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Madrid Villaviciosa Colección General (Campus Villaviciosa) | Ciencias Sociales | TX531 .S25 1993 (Browse shelf(Opens below)) | .i10797208 | Available | 9300216673 |
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Includes bibliographical references and index
Contents: Low calorie, healthy foods -- New food ingredients: High potency sweetener properties; Fat macronutrient substitutes; Sugar macronutrient substitutes -- Advanced technologies: Biotechnological approaches; Separation technologies; Stabilization technologies -- Metabolic, safety and regulatory issues: Metabolism; safety; Regulatory issues
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