Essentials in Fermentation Technology, Aydin Berenjian
Автор: Susanne Steudler; Anett Werner; Jay J. Cheng Название: Solid State Fermentation ISBN: 3030236749 ISBN-13(EAN): 9783030236748 Издательство: Springer Рейтинг: Цена: 307450.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the last years. In this book, readers will also learn about the challenges of solid state fermentation, including process management, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase. In the course of development of Biotechnology it was replaced by liquid cultivation mainly in the western countries. Over the past few years, solid-state fermentation is now becoming more important and has moved more back into focus. Especially, it is suitable for the cultivation of filamentous organisms, like ascomycetes and basidiomycetes, but also for various yeasts and bacteria. The products and applications of solid-state fermentation are as diverse as the microorganisms. They range from enzyme production to the production of antibiotics and pigments to the use in environmental technology and energy production.
Автор: S. Kulandaivel, S. Janarthanan Название: Practical Manual on Fermentation Technology ISBN: 9381141800 ISBN-13(EAN): 9789381141809 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 18480.00 T Наличие на складе: Невозможна поставка. Описание: Explores fermentation technology methods and protocols on the screening of industrially important microbes and the production of various industrially important compounds, enzymes, antibiotics, and vitamins by these microorganisms. It also provides protocols for the various industrially important microbial products.
Автор: Atsushi Yokota; Masato Ikeda Название: Amino Acid Fermentation ISBN: 4431565183 ISBN-13(EAN): 9784431565185 Издательство: Springer Рейтинг: Цена: 279500.00 T 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: Ashok Pandey; Carlos Ricardo Soccol; Christian Lar Название: Current Developments in Solid-state Fermentation ISBN: 1441925856 ISBN-13(EAN): 9781441925855 Издательство: Springer Рейтинг: Цена: 130590.00 T 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: Sarkar Prabir Kumar, Nout M. J. Robert Название: Handbook of Indigenous Foods Involving Alkaline Fermentation ISBN: 1466565292 ISBN-13(EAN): 9781466565296 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. Focuses on how fermentation of food remains an important aspect of food processing Describes how fermentation of food contributes to its preservation Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.
Автор: Saurabh Saran, Vikash Babu, Asha Chaubey Название: A Handbook on High Value Fermentation Products, Volume 2: Human Welfare ISBN: 1119554837 ISBN-13(EAN): 9781119554837 Издательство: Wiley Рейтинг: Цена: 219590.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Written by a group of world-renowned experts, the second volume in this groundbreaking set continues where the first volume left off, focusing on fermentation products that contribute to human welfare across a variety of industries.
Green technologies are no longer the future of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to go greener, and this is nowhere more apparent than in fermentation technology.
This second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned with human welfare, including the leather industry, textiles, pharmaceutical and medical, food processing, and others. Covering topics such as chitin and chitosan, microbial polyhydroxyalkanoates, propanediol, and many others, the editors and contributors have contributed to an extremely important facet of chemical and process engineering and how to move these industries into a much more sustainable and environmentally conscious direction. From converting waste into apparel to creating healthier foods and more effective medicines, this is truly a monumental work that is a must-have for any chemical engineer, scientist, or chemist.
Название: Wine Fermentation ISBN: 3038976741 ISBN-13(EAN): 9783038976745 Издательство: Неизвестно Рейтинг: Цена: 71110.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today:
Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;
Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;
Innovative physical-chemical treatments support effective and sustainable color extraction from red grape varieties;
Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;
Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;
Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.
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