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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: Anu Shree Varshney
Publisher:
Published: 2017-06-20
Total Pages: 52
ISBN-13: 9783330323810
DOWNLOAD EBOOKAuthor: Amit Kumar
Publisher: Walter de Gruyter GmbH & Co KG
Published: 2024-01-29
Total Pages: 216
ISBN-13: 3110792583
DOWNLOAD EBOOKAuthor: Durga Prasad MP
Publisher: LAP Lambert Academic Publishing
Published: 2014-08-12
Total Pages: 92
ISBN-13: 9783659587115
DOWNLOAD EBOOKCitric acid is a tri carboxylic organic acid, soluble in water with pleasant taste and is the most important acid used in the food industries. The present work deals with determination of optimum growth conditions for citric acid production by submerged fermentation technology using Wild strain of Aspergillus Niger. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of media of Paddy and Sorghum and the combination at which the yield of Citric acid is maximum is determined as optimum conditions for Citric Acid production. By using the Response Surface Methodology we can optimize the production. The increasing use of Citric acid in a variety of industries has demanded a steadily increase in citric acid production. Recently because of its easy biodegradability, this organic acid has also found a ready acceptance in the detergent industry in place of phosphates and in the removal of sulfur in stack gases a process applicable to power stations. If we produce citric acid by malted grains, it will be economically feasible
Author: Michael L. Shuler
Publisher:
Published: 2014
Total Pages: 542
ISBN-13: 9781292025995
DOWNLOAD EBOOKFor Senior-level and graduate courses in Biochemical Engineering, and for programs in Agricultural and Biological Engineering or Bioengineering. This concise yet comprehensive text introduces the essential concepts of bioprocessing-internal structure and functions of different types of microorganisms, major metabolic pathways, enzymes, microbial genetics, kinetics and stoichiometry of growth and product information-to traditional chemical engineers and those in related disciplines. It explores the engineering principles necessary for bioprocess synthesis and design, and illustrates the application of these principles to modern biotechnology for production of pharmaceuticals and biologics, solution of environmental problems, production of commodities, and medical applications.
Author: 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: 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: Ruxton Villet
Publisher:
Published: 1981
Total Pages: 64
ISBN-13:
DOWNLOAD EBOOKAuthor: 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.
