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Author: Bjorn Kristiansen
Publisher: CRC Press
Published: 2002-04-12
Total Pages: 200
ISBN-13: 0203483391
DOWNLOAD EBOOKThis work covers citric acid fermentation methods including recent advances and approaches. The book looks at all aspects of the fermentation process and should be of interest to those working in biotechnology, microbiology and biochemistry.
Author: B. Kristiansen
Publisher:
Published: 1998
Total Pages:
ISBN-13:
DOWNLOAD EBOOKThis work covers citric acid fermentation methods including recent advances and approaches. The book looks at all aspects of the fermentation process and should be of interest to those working in biotechnology, microbiology and biochemistry.
Author: Jayanto Achrekar
Publisher:
Published: 2006
Total Pages: 246
ISBN-13: 9788178883748
DOWNLOAD EBOOKAuthor: R. D. King
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 328
ISBN-13: 9400934114
DOWNLOAD EBOOKBiotechnology in its many guises has developed very considerably over the last few years. We now feel that it is appropriate for the publication of a series of books that discuss the technical aspects of biotechnology specifically as applied to foods, and in particular concentrating on new and emerging techniques, processes and products. Food is without doubt one of the oldest bioindustries; however, some of the new areas of biotechnology, such as diagnostic and health-care applications, are likely to mature much faster than applications in the food industry. Eventually, however, biotechnology must have a very great impact on a wide scale in the food industry, simply because of the size and diversity of the industry, and because most food products are substantially natural in origin and are therefore very suitable for processing by biocatalysts. Some of the ways in which the food industry is likely to be affected by developments in biotechnology include the following: The modification of food components to give products with new and/or improved properties, for instance high fructose corn syrups, and by modifying the functional properties of proteins. New methods of assaying food constituents, such as immobilized enzyme sensors. New processes for the production of foods and food components, for instance the use of plant cell cultures for the production of flavours. Many of these topics will be described in detail in this series of books.
Author: Ghasem Najafpour
Publisher: Elsevier
Published: 2015-02-24
Total Pages: 669
ISBN-13: 0444633774
DOWNLOAD EBOOKBiochemical Engineering and Biotechnology, 2nd Edition, outlines the principles of biochemical processes and explains their use in the manufacturing of every day products. The author uses a diirect approach that should be very useful for students in following the concepts and practical applications. This book is unique in having many solved problems, case studies, examples and demonstrations of detailed experiments, with simple design equations and required calculations. Covers major concepts of biochemical engineering and biotechnology, including applications in bioprocesses, fermentation technologies, enzymatic processes, and membrane separations, amongst others Accessible to chemical engineering students who need to both learn, and apply, biological knowledge in engineering principals Includes solved problems, examples, and demonstrations of detailed experiments with simple design equations and all required calculations Offers many graphs that present actual experimental data, figures, and tables, along with explanations
Author: Samantha Fowler
Publisher:
Published: 2017-12-30
Total Pages: 624
ISBN-13: 9781680921021
DOWNLOAD EBOOKConcepts of Biology is designed for the introductory biology course for nonmajors taught at most two- and four-year colleges. The scope, sequence, and level of the program are designed to match typical course syllabi in the market. Concepts of Biology includes interesting applications, features a rich art program, and conveys the major themes of biology. The images in this textbook are grayscale.
Author: Anu Shree Varshney
Publisher:
Published: 2017-06-20
Total Pages: 52
ISBN-13: 9783330323810
DOWNLOAD EBOOKAuthor: Vijai Kumar Gupta
Publisher: John Wiley & Sons
Published: 2017-12-26
Total Pages: 323
ISBN-13: 1119049016
DOWNLOAD EBOOKShowcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.
Author: Poonam Singh-Nee Nigam
Publisher: Springer Science & Business Media
Published: 2009-05-19
Total Pages: 462
ISBN-13: 1402099428
DOWNLOAD EBOOKResidues from agriculture and the food industry consist of many and varied wastes, in total accounting for over 250 million tonnes of waste per year in the UK alone. Biotechnological processing of these residues would allow these waste products to be used as a resource, with tremendous potential. An extensive range of valuable and usable products can be recovered from what was previously considered waste: including fuels, feeds and pharmaceutical products. In this way Biotechnology can offer many viable alternatives to the disposal of agricultural waste, producing several new products in the process. This book presents up-to-date information on a biotechnology approach for the utilisation of agro-industrial residues, presenting chapters with detailed information on materials and bioconversion technology to obtain products of economic importance: The production of industrial products using agro-industrial residues as substrates The biotechnological potential of agro-industrial residues for bioprocesses Enzymes degrading agro-industrial residues and their production Bioconversion of agro-industrial residues. Written by experts in Biotechnological processing of Agro-Industrial Residues, this book will provide useful information for academic researchers and industry scientists working in biotechnology, waste management, agriculture and the food industry.
Author: Ashok Pandey
Publisher:
Published: 1994
Total Pages: 0
ISBN-13: 9788122406610
DOWNLOAD EBOOKPapers presented at Specialist Group Meeting & Symposium on Solid State Fermentation, held at Trivandrum, during March 23-24, 1994, organized by the Regional Research Laboratory, Trivandrum.
