Автор: El-Mansi, E. M. T. Название: Fermentation Microbiology and Biotechnology, Fourth Edition ISBN: 0367656701 ISBN-13(EAN): 9780367656706 Издательство: Taylor&Francis Рейтинг: Цена: 7654.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
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: 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
Автор: Ojha K. Shikha, Tiwari Brijesh K. Название: Novel Food Fermentation Technologies ISBN: 3319825860 ISBN-13(EAN): 9783319825861 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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: 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.
Название: Encapsulation in Food Processing and Fermentation ISBN: 0367258315 ISBN-13(EAN): 9780367258313 Издательство: Taylor&Francis Рейтинг: Цена: 24499.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in a manner that even readers who are not familiar with encapsulation will find the information of interest.
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: Ashok Pandey; Carlos Ricardo Soccol; Christian Lar Название: Current Developments in Solid-state Fermentation ISBN: 1441925856 ISBN-13(EAN): 9781441925855 Издательство: Springer Рейтинг: Цена: 19589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Several commercial ventures have come up based on SSF in different parts of the world.The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF;
Автор: David A. Mitchell; Nadia Krieger; Marin Berovic Название: Solid-State Fermentation Bioreactors ISBN: 3642068391 ISBN-13(EAN): 9783642068393 Издательство: Springer Рейтинг: Цена: 26120.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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: 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.
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
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