Biotechnology in food properties and processing : series 1

Mohd. Fauzi, Noor Akhmazillah and Mohd. Kassim, Angzzas Sari and Razali, Nor Faizah and Mansur, Sity Aishah, eds. (2017) Biotechnology in food properties and processing : series 1. Penerbit UTHM, Batu Pahat, Johor. ISBN 9789670764931

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Abstract

The food biotechnology industry is continually adopting new and improved technologies for increasing processing efficiency, improving existing products, producing new products and reducing environmental effects. This book introduces to a range of technologies and improved methods including some which have already been adopted by the industry, some which are beginning to be used, and others which are being researched and developed but not yet adopted commercially. It also provides a significant component relating to food technology. The food product development process applies knowledge and skills developed through study of a range of areas, including nutrition, food properties and food manufacture, are also presented in this book.

Item Type:	Book
Uncontrolled Keywords:	Food--Biotechnology; Food technology; Food processing
Subjects:	T Technology > TP Chemical technology > TP248.13-248.65 Biotechnology
Divisions:	Faculty of Engineering Technology > Department of Chemical Engineering Technology
Depositing User:	Mrs. Farizah Sudin
Date Deposited:	31 Jan 2022 01:27
Last Modified:	31 Jan 2022 01:28
URI:	http://eprints.uthm.edu.my/id/eprint/4155

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