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Introduction to Biotech Entrepreneurship: From Idea to Business
Primarily intended for biotechnology graduates, this handbook provides an overview of the requirements, opportunities and drawbacks of Biotech Entrepreneurship, while also presenting valuable training materials tailored to the industrial and market reality in the European Biotech Business. Potential investors and business consultants will find essential information on the benefits and potential risks involved in supporting biotech businesses. Further, the book addresses a broad range of Biotechnology fields, e.g. food biotech, industrial biotech, bioinformatics, animal and human health. Readers will learn the essentials of creating innovations, founding a biotech start-up, business managemen...
Moscovich Azul
A viagem de duas amigas pela Cuba atual é o passaporte para que o leitor penetre esse país fascinante, paradoxal e contraditório – protagonista histórico de nossos tempos. Ana, uma artista plástica cubana exilada no Brasil, revisita sua terra natal depois de dez anos e enfrenta sentimentos desencontrados com relação à situação política do país e suas relações familiares mal resolvidas. Por outro lado, vive um romance surpreendente que estremece seus pilares de segurança. Tatiana, uma estudante brasileira militante de esquerda, realiza o sonho de conhecer Cuba e mergulha na cultura do país por meio do relacionamento com o malandro e sedutor Javier. Embrenhada no dia a dia da...
Boyayyen so
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Nutraceutical and Functional Food Components
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims
