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Biotecnología alimentaria: Desarrollo de nuevos productos

Biotecnología alimentaria: Desarrollo de nuevos productos

          
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About the Book

La fermentación es uno de los métodos más antiguos de conservación de alimentos. También es un sistema de conservación de energía de bajo costo, que es esencial para garantizar la seguridad alimentaria. Durante la fermentación se producen muchos cambios bioquímicos que pueden afectar a los nutrientes y, en consecuencia, a las propiedades del producto, como la actividad biológica y la digestibilidad. Recientemente, este bioproceso se ha aplicado para la producción y extracción de compuestos bioactivos de plantas en las industrias de alimentos y bebidas (VILLARREAL-SOTO et al., 2018; HUR et al., 2014).Este libro trata sobre la aplicación de fermentaciones y nuevos procesos fermentativos a escala de laboratorio que tiene potencial industrial en el desarrollo de nuevos productos, la mayoría de los cuales tienen un atractivo funcional probiótico, y su inserción en el mercado ha ido creciendo cada vez más.


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Product Details
  • ISBN-13: 9786203034264
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editorial Academica Espanola
  • Height: 229 mm
  • No of Pages: 84
  • Spine Width: 5 mm
  • Weight: 136 gr
  • ISBN-10: 6203034266
  • Publisher Date: 02 Feb 2021
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Sub Title: Desarrollo de nuevos productos
  • Width: 152 mm


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