Innovations In Fermentation And Phytopharmaceutical Technologies, Thatoi, Hrudayanath
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: Singh, Sachidanand Название: Phytopharmaceuticals and Biotechnology of Herbal Plants ISBN: 1032277750 ISBN-13(EAN): 9781032277752 Издательство: Taylor&Francis Рейтинг: Цена: 153120.00 T Наличие на складе: Нет в наличии.
Название: Phytopharmaceuticals and biotechnology of herbal plants ISBN: 1032277769 ISBN-13(EAN): 9781032277769 Издательство: Taylor&Francis Рейтинг: Цена: 54090.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The demands of phytopharmaceuticals continue to grow and to meet this demand, various biotechnological processes need to be incorporated in the production and mapping of metabolic pathways. This book discusses biotechnological processes and insilco approaches for making various plant-based chemo therapeutics.
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: Valdes, Alicia (Universitat de Barcelona, Spain) Название: Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries ISBN: 0367766949 ISBN-13(EAN): 9780367766948 Издательство: Taylor&Francis Рейтинг: Цена: 132710.00 T Наличие на складе: Есть у поставщика 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.
Автор: Vikas Mishra Название: Fermentation Microbiology and Biotechnology ISBN: 1773611836 ISBN-13(EAN): 9781773611839 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 155230.00 T Наличие на складе: Невозможна поставка. Описание: With contributions from a global group of eminent academics and industry experts, this book is certain to pave the way for new innovations in the exploitation of microorganisms for the benefit of mankind, an integration of the studies with a singular aim to improve the quality and quantity of the product.
Автор: Chen, Jian Название: Solid State Fermentation for Foods and Beverages ISBN: 1439844968 ISBN-13(EAN): 9781439844960 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T 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: 58170.00 T Наличие на складе: Нет в наличии.
Автор: Dionisi, Davide (university Of Aberdeen, Aberdeen, Uk) Название: Theory and design of fermentation processes ISBN: 1032108282 ISBN-13(EAN): 9781032108285 Издательство: Taylor&Francis Рейтинг: Цена: 91860.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book covers the kinetics and design of fermentation processes, defined in the broader sense as any industrial processes that use living microorganisms or cells, both under aerobic and anaerobic conditions. It starts with a concise introduction to microbes and their metabolism, followed by rate equations, stoichiometry, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer and design and scale-up/scale-down of fermentation processes. It further includes industrially relevant process examples, over 100 solved examples, questions and problems, and solutions of differential equations and systems of equations in Excel. FeaturesUses chemical engineering principles for the study of fermentation processesProvides detailed coverage of stoichiometry and kinetics of fermentation processesDiscusses pertinent oxygen transfer theory and its applicationsConcisely covers microorganism biochemistry and metabolismIncludes solved examples and problems with solutions This book is designed as a textbook for undergraduate students in chemical engineering; however, it is also suitable for postgraduate students and for process engineers interested in these topics.
Автор: Dionisi Davide Название: Theory and Design of Fermentation Processes ISBN: 1032108320 ISBN-13(EAN): 9781032108322 Издательство: Taylor&Francis Рейтинг: Цена: 46950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This book covers the kinetics and design of fermentation processes, defined in the broader sense as any industrial processes that use living microorganisms or cells, both under aerobic and anaerobic conditions. It starts with a concise introduction to microbes and their metabolism, followed by rate equations, stoichiometry, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer and design and scale-up/scale-down of fermentation processes. It further includes industrially relevant process examples, over 100 solved examples, questions and problems, and solutions of differential equations and systems of equations in Excel.
Features
Uses chemical engineering principles for the study of fermentation processes
Provides detailed coverage of stoichiometry and kinetics of fermentation processes
Discusses pertinent oxygen transfer theory and its applications
Concisely covers microorganism biochemistry and metabolism
Includes solved examples and problems with solutions
This book is designed as a textbook for undergraduate students in chemical engineering; however, it is also suitable for postgraduate students and for process engineers interested in these topics.
Автор: Yokota Atsushi, Ikeda Masato Название: Amino Acid Fermentation ISBN: 4431568107 ISBN-13(EAN): 9784431568100 Издательство: Springer Рейтинг: Цена: 326090.00 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: Steudler Susanne, Werner Anett, Cheng Jay J. Название: Solid State Fermentation: Research and Industrial Applications ISBN: 3030236773 ISBN-13(EAN): 9783030236779 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. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase.
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