Current Developments in Solid-state Fermentation, Ashok Pandey; Carlos Ricardo Soccol; Christian Lar

Автор: Hongzhang Chen
Название: Modern Solid State Fermentation
ISBN: 9400760426 ISBN-13(EAN): 9789400760424
Издательство: Springer
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Цена: 26122.00 р.
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Описание: This book covers state-of-the-art studies in solid state fermentation (SSF), both anaerobic and aerobic. Coverage includes a thorough explanation of differences between liquid state and solid state fermentation, and their influence on micribial physiology.

Автор: David A. Mitchell; Nadia Krieger; Marin Berovic
Название: Solid-State Fermentation Bioreactors
ISBN: 3642068391 ISBN-13(EAN): 9783642068393
Издательство: Springer
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Цена: 26120.00 р.
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Описание: This concise professional reference provides a fundamental framework for the design and operation of solid-state fermentation bioreactors, enabling researchers currently working at laboratory scale to scale up their processes.

Автор: Hongzhang Chen
Название: Modern Solid State Fermentation
ISBN: 9401783640 ISBN-13(EAN): 9789401783644
Издательство: Springer
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Цена: 21661.00 р.
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Описание: “Modern Solid State Fermentation: Theory and Practice” covers state-of-the-art studies in the field of solid state fermentation (SSF). In terms of different characteristics of microbial metabolites, this book catalogs SSF into two main parts: anaerobic and aerobic SSF. Based on the principles of porous media and strategies of process control and scale-up, which are introduced in the book, it not only presents a well-founded explanation of essence of solid state fermentation, but also their influence on microbial physiology. In addition, due to the rapid development of this field in recent years, inert support solid state fermentation is also examined in detail. At last, the modern solid state fermentation technology platform is proposed, which will be used in solid biomass bioconversion. This book is intended for biochemists, biotechnologists and process engineers, as well as researchers interested in SSF. Dr. Hongzhang Chen is a Professor at Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China.

Автор: S. Roussos; B.K. Lonsane; M. Raimbault; G. Viniegr
Название: Advances in Solid State Fermentation
ISBN: 0792347323 ISBN-13(EAN): 9780792347323
Издательство: Springer
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Цена: 55343.00 р.
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Описание: Covers a wide range of studies in the field of Solid State Fermentation (SSF). This work begins with a collection of useful definitions followed by contributions on biomass estimation and the kinetics of fungal growth on solid substrates. It concludes by considering the latest SSF applications.

Автор: Ojha
Название: Novel Food Fermentation Technologies
ISBN: 3319424556 ISBN-13(EAN): 9783319424552
Издательство: Springer
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Цена: 20962.00 р.
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Описание: Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.

Автор: Whitaker
Название: Principles of Fermentation Technology
ISBN: 0080999530 ISBN-13(EAN): 9780080999531
Издательство: Elsevier Science
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Цена: 18528.00 р.
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Описание: A book on the subject of fermentation and bioprocess technology that covers a variety of topics such as: sterilization, media development, monitoring and control, aeration and agitation, fermenter vessels and design, downstream processing, and economics.

Автор: Ray Ramesh C., Didier Montet
Название: Microorganisms and Food Fermentation
ISBN: 1482223082 ISBN-13(EAN): 9781482223088
Издательство: Taylor&Francis
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Цена: 31390.00 р.
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Описание: The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

Автор: Sarkar Prabir Kumar, Nout M. J. Robert
Название: Handbook of Indigenous Foods Involving Alkaline Fermentation
ISBN: 1466565292 ISBN-13(EAN): 9781466565296
Издательство: Taylor&Francis
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Цена: 29093.00 р.
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Описание: Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. Focuses on how fermentation of food remains an important aspect of food processing Describes how fermentation of food contributes to its preservation Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.