Jose A. Teixeira – författare
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10 produkter
Engineering Aspects of Food Biotechnology
Av Jose A. Teixeira, Antonio A. Vicente
E-bok, 2013
1801 kr
Lägg i varukorg
Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported …
Engineering Aspects of Milk and Dairy Products
Av Jane Selia dos Reis Coimbra, Jose A. Teixeira
E-bok, 2016
4150 kr
Lägg i varukorg
Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the …
Advances in Processing Technologies for Bio-based Nanosystems in Food
Av Óscar L. Ramos, Ricardo N. Pereira m. fl.
Inbunden, 2019
3082 kr
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Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent …
Engineering Aspects of Food Biotechnology
Av Jose A. Teixeira, Antonio A. Vicente
Häftad, 2017
1530 kr
Lägg i varukorg
Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported …
Advances in Processing Technologies for Bio-based Nanosystems in Food
Av Antonio A. Vicente, Jose A. Teixeira m. fl.
E-bok, 2019
2829 kr
Lägg i varukorg
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent …
Advances in Processing Technologies for Bio-based Nanosystems in Food
Av Antonio A. Vicente, Jose A. Teixeira m. fl.
E-bok, 2019
2892 kr
Lägg i varukorg
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent …
Engineering Aspects of Milk and Dairy Products
Av Jane Selia dos Reis Coimbra, Jose A. Teixeira
Inbunden, 2009
3814 kr
Lägg i varukorg
Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the …
Engineering Aspects of Milk and Dairy Products
Av Jane Selia dos Reis Coimbra, Jose A. Teixeira
E-bok, 2016
4150 kr
Lägg i varukorg
Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the …
Engineering Aspects of Food Biotechnology
Av Jose A. Teixeira, Antonio A. Vicente
Inbunden, 2013
3814 kr
Lägg i varukorg
Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported …
Engineering Aspects of Food Biotechnology
Av Jose A. Teixeira, Antonio A. Vicente
E-bok, 2013
1801 kr
Lägg i varukorg
Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported …
