About the Book
"Encyclopaedia of Food Biotechnology" contains Fifteen chapters namely Food Biotechnology, Modern Technology of Food Production, Pasteurization Process, Canned Food , Importance of Refrigeration, Functions of Vitamins in Food, Importance of Minerals in Food, Biological Role of Calcium in Food, Vegetarian Diets, Organic Foods, Genetically Modified Foods, Food Fortification, Food Adulteration, Dietary Antioxidants, Benefits of Fermenting.
The book provides students and researchers of food science, food technology, agricultural chemistry and nutrition up-to-date information.The purpose of this Encyclopaedia is to offer its readers a thoroughly adequate and up-to-date view of the Food Biotechnology.
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