Fermentation Microbiology and Biotechnology, Fourth Edition, El-Mansi, E. M. T.
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: 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.
Описание: This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation.
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: Reisman, Harold B. Название: Economic Analysis of Fermentation Processes ISBN: 0367206285 ISBN-13(EAN): 9780367206284 Издательство: Taylor&Francis Рейтинг: Цена: 8726.00 р. Наличие на складе: Поставка под заказ.
Автор: Chen, Jian Название: Solid State Fermentation for Foods and Beverages ISBN: 1439844968 ISBN-13(EAN): 9781439844960 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Omstead, Daniel R. Название: Computer Control of Fermentation Processes ISBN: 084935496X ISBN-13(EAN): 9780849354960 Издательство: Taylor&Francis Рейтинг: Цена: 53592.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Название: Lactic acid fermentation of fruits and vegetables ISBN: 0367782677 ISBN-13(EAN): 9780367782672 Издательство: Taylor&Francis Рейтинг: Цена: 7348.00 р. Наличие на складе: Поставка под заказ.
Описание: Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain g
Название: Microbial Fermentation and Enzyme Technology ISBN: 0367183846 ISBN-13(EAN): 9780367183844 Издательство: Taylor&Francis Рейтинг: Цена: 19906.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Microbial Fermentation and Enzyme Technology mainly focuses on production and application of enzymes in various industries.
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: Dionisi, Davide (university Of Aberdeen, Aberdeen, Uk) Название: Theory and design of fermentation processes ISBN: 1032108282 ISBN-13(EAN): 9781032108285 Издательство: Taylor&Francis Рейтинг: Цена: 13779.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book covers the kinetics and design of fermentation processes, defined in the broader sense as any industrial processes that use living microorganisms or cells, both under aerobic and anaerobic conditions. It starts with a concise introduction to microbes and their metabolism, followed by rate equations, stoichiometry, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer and design and scale-up/scale-down of fermentation processes. It further includes industrially relevant process examples, over 100 solved examples, questions and problems, and solutions of differential equations and systems of equations in Excel. FeaturesUses chemical engineering principles for the study of fermentation processesProvides detailed coverage of stoichiometry and kinetics of fermentation processesDiscusses pertinent oxygen transfer theory and its applicationsConcisely covers microorganism biochemistry and metabolismIncludes solved examples and problems with solutions This book is designed as a textbook for undergraduate students in chemical engineering; however, it is also suitable for postgraduate students and for process engineers interested in these topics.
Автор: Mehta, Bhavbhuti M. Название: Fermentation ISBN: 1439853347 ISBN-13(EAN): 9781439853344 Издательство: Taylor&Francis Рейтинг: Цена: 36749.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
