Annual Reports on Fermentation Processes
Annual Reports on Fermentation Processes

Author: George T. Tsao

Publisher: Elsevier

Published: 2014-12-01

Total Pages: 334

ISBN-13: 1483213838

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Annual Reports on Fermentation Processes, Volume 5 reviews fermentation research and developments. This book discusses the aeration and mixing in fermentation, growth and enzyme production, and production of nucleic acid-related compounds. The recombinant DNA systems for application to antibiotic fermentation in Streptomyces, methods for the measurement of oxygen transfer in microbial systems, and growth and dynamics of Saccharomyces cerevisiae are also elaborated. This text likewise covers the thermophilic saccharide fermentations and fermentation process modeling and control. Other topics include the biochemical engineering aspects of amino acids and nucleosides fermentation, metabolism of glucose, and fermentation process analysis. This volume is suitable for students and researchers concerned with the significant developments in fermentation processes.

Biotechnology And Biological Frontiers
Biotechnology And Biological Frontiers

Author: Philip H Abelson

Publisher: Routledge

Published: 2019-03-04

Total Pages: 694

ISBN-13: 0429725922

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Split into two sections, Part I of this volume from Science is devoted to a broad sampling of the status of a revolution in applied biology. The emphasis of Part II in this volume is fundamental research rather than techniques or practical applications.

Chemical Abstracts Service Source Index
Chemical Abstracts Service Source Index

Author: American Chemical Society. Chemical Abstracts Service

Publisher:

Published: 1990

Total Pages: 1224

ISBN-13:

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The CAS Source Index (CASSI) Search Tool is an online resource intended to support researchers and librarians who need accurate bibliographic information. This free resource can be used to quickly and easily look up or confirm publication titles and abbreviations, as well as CODEN, ISBN, or ISSN codes. The CASSI database contains a listing of publications indexed by Chemical Abstracts Service (CAS) since 1907.

Biochemistry
Biochemistry

Author: David E. Metzler

Publisher: Academic Press

Published: 2001

Total Pages: 1064

ISBN-13: 0124925413

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Biochemistry: The Chemical Reactions of Living Cells is a well-integrated, up-to-date reference for basic chemistry and underlying biological phenomena. Biochemistry is a comprehensive account of the chemical basis of life, describing the amazingly complex structures of the compounds that make up cells, the forces that hold them together, and the chemical reactions that allow for recognition, signaling, and movement. This book contains information on the human body, its genome, and the action of muscles, eyes, and the brain. * Thousands of literature references provide introduction to current research as well as historical background * Contains twice the number of chapters of the first edition * Each chapter contains boxes of information on topics of general interest

Food Processing Technology
Food Processing Technology

Author: P.J. Fellows

Publisher: Elsevier

Published: 2009-06-22

Total Pages: 932

ISBN-13: 1845696344

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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics

Principles and Applications of Fermentation Technology
Principles and Applications of Fermentation Technology

Author: Arindam Kuila

Publisher: John Wiley & Sons

Published: 2018-07-30

Total Pages: 385

ISBN-13: 1119460484

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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