Автор: Steudler Susanne, Werner Anett, Cheng Jay J. Название: Solid State Fermentation: Research and Industrial Applications ISBN: 3030236773 ISBN-13(EAN): 9783030236779 Издательство: Springer Рейтинг: Цена: 46118.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the last years. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase.
Название: Fermentation, Effects On Food Prop ISBN: 113819946X ISBN-13(EAN): 9781138199460 Издательство: Taylor&Francis Рейтинг: Цена: 13779.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores:
The complex microbial community in fermented foods
The generation of the flavor and aroma compounds in fermented foods
The effect of fermentation on the rheological properties and the color of foods
The effect of fermentation on bioactivities of foods
How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods
The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods
Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat
Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles
Mastering today's art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
Автор: Arindam Kuila, Vinay Sharma Название: Principles and Applications of Fermentation Technology ISBN: 1119460263 ISBN-13(EAN): 9781119460268 Издательство: Wiley Рейтинг: Цена: 28346.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications.
The 20 chapters written by subject matter experts are divided into two parts: Principles and Applications. In the first part subjects covered include:
Modelling and kinetics of fermentation technology
Sterilization techniques used in fermentation processes
Design and types of bioreactors used in fermentation technology
Recent advances and future prospect of fermentation technology
The second part subjects covered include:
Lactic acid and ethanol production using fermentation technology
Various industrial value-added product biosynthesis using fermentation technology
Microbial cyp450 production and its industrial application
Polyunsaturated fatty acid production through solid state fermentation
Application of oleaginous yeast for lignocellulosic biomass based single cell oil production
Utilization of micro-algal biomass for bioethanol production
Poly-lactide production from lactic acid through fermentation technology
Bacterial cellulose and its potential impact on industrial applications
Green technologies are no longer the "future" of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to "go greener," and this is nowhere more apparent than in fermentation technology.
This book describes relevant aspects of industrial-scale fermentation, an expanding area of activity, which already generates commercial values of over one third of a trillion US dollars annually, and which will most likely radically change the way we produce chemicals in the long-term future. From biofuels and bulk amino acids to monoclonal antibodies and stem cells, they all rely on mass suspension cultivation of cells in stirred bioreactors, which is the most widely used and versatile way to produce. Today, a wide array of cells can be cultivated in this way, and for most of them genetic engineering tools are also available. Examples of products, operating procedures, engineering and design aspects, economic drivers and cost, and regulatory issues are addressed. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter is exclusively dedicated to large-scale production used in industrial settings.
Автор: K.M. Richard Название: Fermentation and Biochemical Engineering: Volume 2 ISBN: 9389185920 ISBN-13(EAN): 9789389185928 Издательство: CBS India Рейтинг: Цена: 7263.00 р. Наличие на складе: Нет в наличии.
Описание: The biochemical engineering approach to fermentation has been significant as the engineers have always been engaged in commercial fermentation operations. Perhaps the easiest way to assess and illustrate the role of biochemical engineering in fermentation technology is to first summarise its contributions in various aspects.
Biochemical engineering contributions to fermentation technology can be looked at in many different ways. We can go through the characteristic fermentation process flowsheet and look at the main stages: (i) medium preparation and sterilisation, (ii) inoculum preparation, (iii) reaction (fermentation), and (iv) pretreatment for recovery. Alternatively we can adopt a unit operations approach and collectively examine all activities which have a common basis, heat sterilisation of media, aseptic transfer of fluids, mass transfer (aeration) and so forth.
This first volume discusses:
Fermentation feedstocks.
Microbiological and engineering aspects of solid state fermentation.
Biological basis of productivity in fermentation.
Sterilisation techniques in fermentation processes.
Biosensors and nanobiosensors.
Recovery and purification of fermentation products. It also include microbial solid state fermentation for future biorefineries.
All topics have been covered in a cogent and lucid style to help the reader grasp the information quickly and easily.
This reference textbook is essential reading for BTech (Environmental Biotechnology/Microbiology/Food Microbiology/Biomedical and Biochemical Engineering) and students pursuing BSc/MSc courses in Biotechnology and Microbiology. Besides students, this book will prove useful to industrialists and consultants in the respective fields.
Автор: Eduardo Pires; Tom?? Br?nyik Название: Biochemistry of Beer Fermentation ISBN: 3319151886 ISBN-13(EAN): 9783319151885 Издательство: Springer Рейтинг: Цена: 8384.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts
Автор: Yokota Atsushi, Ikeda Masato Название: Amino Acid Fermentation ISBN: 4431568107 ISBN-13(EAN): 9784431568100 Издательство: Springer Рейтинг: Цена: 48913.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development.
Автор: Whitaker Название: Principles of Fermentation Technology ISBN: 0080999530 ISBN-13(EAN): 9780080999531 Издательство: Elsevier Science Рейтинг: Цена: 18528.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
Описание: Because we, the organisers, experience difficulty with the jargon of our colleagues from other disciplines, we asked Bruce Beck to present a breakfast tutorial on modern control and modelling techniques, and we set up informal panel discussions after dinner on two evenings.
Описание: Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry.
Автор: Atsushi Yokota; Masato Ikeda Название: Amino Acid Fermentation ISBN: 4431565183 ISBN-13(EAN): 9784431565185 Издательство: Springer Рейтинг: Цена: 41925.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development.
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