BIOTECNOLOGIA ALIMENTARIA GARCIA GARIBAY PDF

Toggle navigation USC. Class 4 - GM plant foods: objectives, development and control. Class 5 - GM microorganisms: objectives, development and control. Introduction to food biotechnology. CRC Press.

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Toggle navigation USC. Class 4 - GM plant foods: objectives, development and control. Class 5 - GM microorganisms: objectives, development and control. Introduction to food biotechnology. CRC Press. Biotechnology and nutrition. Genetically engineered food. Food Biotechnology. Nova Science Publishers - Monsanto. Biotechnology and food safety www. Food Technology 54, Common DNA sequences with potential for detection of genetically manipulated organisms in food.

Journal of Applied Microbiology 84, Food Control 10, Application of the principles of substancial equivalence to the safety evaluation of foods or food components from plants derived by modern biotechnology. CG6 - To be able to design and develop safer and healthier foods. CG8 - To know food legislation, its application and interpretation. CG9 - To manage the information sources in food science and technology. CG11 - To compile information to develop the research activity, to formulate hypothesis, to gather and interpret data for the resolution of practical problems according to the scientific method, and to know the relevance and limitations of scientific knowledge on nutrition, food safety and food technology.

CB6 - To acquire knowledge aimed at developing novel ideas in a research scenario. CB7 - That the students know how to apply the acquired knowledge and the capacity of resolution of problems in new areas or in multidisciplinar situations related to the field CB8 - That the students are able to integrate knowledge and face the complexity of formulating judgements from situations of limited or incomplete information, this including reflexions on social and ethic responsabilities linked to the application of their knowledge.

CB9 - That the students know how to communicate their conclusions and knowledge, and the final reasons that support them to specialized and non-specialized publics in a clear and unambiguous way CB10 - That the students have the learning ability that allow them to keep on studying in a self-directed and autonomous way.

CT5 - Ability to use information and communication technologies. CT6 - Ability to find, analyse and manage information from different sources. CT10 - Ability to develop critical reasoning as well as discussion skills and an autocritical mind. CT11 - Ability for developing autonomous learning skills. CT12 - Ability to manage information in English language. CT14 - Ability to apply the knowledge to practical situations.

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Isolation and identification of killer yeasts from Agave sap (aguamiel) and pulque

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311176550-Biotecnologia-Alimentaria-Garcia-Garibay.pdf

Protocol DOI: Commercial interest in the use of natural pigments isolated from microorganisms has increased in recent years; hence, molecules belonging to the polyisoprenoid group i. In the present work, the integral process of canthaxanthin production by G. A great influence of culture media is observed on canthaxanthin levels. Also, the ability is found of extract the pigments with ethanol from bacteria. The concentration of the samples is a crucial point of the process, being mandatory to discard any process of heating the samples, because this provoked the pigment degradation. Despite this, the described method allows to consider G.

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We'd like to understand how you use our websites in order to improve them. Register your interest. Wild killer yeasts have been identified as inhibitory to strains used as starters in the production of alcoholic beverages such as beer and wine; therefore, killer or killer-resistant strains have been sought for use in alcoholic fermentations. In the current paper a total of 16 strains belonging to six species were isolated. From two samples of Agave sap aguamiel the following yeast strains were isolated: Candida lusitaneae 1 , Kluyveromyces marxianus var. Additionally, in seven samples of pulque the fermented product , the species C.

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