Advanced Fermentation And Cell Technology

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Advanced Fermentation And Cell Technology

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Author : Byong H. Lee
language : en
Publisher: John Wiley & Sons
Release Date : 2021-10-25

Advanced Fermentation And Cell Technology written by Byong H. Lee and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-25 with Technology & Engineering categories.

ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. Advanced Fermentation and Cell Technology provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies Includes overviews of the global market size of bioproducts and the fundamentals of cell technology Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices Explores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology Advanced Fermentation and Cell Technology is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors.

Advanced Fermentation And Cell Technology

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Author : Urvashi Swami
language : en
Publisher:
Release Date : 2022

Advanced Fermentation And Cell Technology written by Urvashi Swami and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with categories.

Principles Of Fermentation Technology

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Author : Peter F. Stanbury
language : en
Publisher: Elsevier
Release Date : 2013-10-22

Principles Of Fermentation Technology written by Peter F. Stanbury and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.

This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by plenty of clear, informative diagrams.This book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.

Engineering Aspects Of Food Biotechnology

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Author : Jose A. Teixeira
language : en
Publisher: CRC Press
Release Date : 2013-08-29

Engineering Aspects Of Food Biotechnology written by Jose A. Teixeira and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-29 with Technology & Engineering categories.

Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management. The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues—consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications. In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.

Fundamentals Of Biocatalysts

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Author : F. Xavier Malcata
language : en
Publisher: Springer Nature
Release Date : 2025-02-07

Fundamentals Of Biocatalysts written by F. Xavier Malcata and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-07 with Technology & Engineering categories.

This textbook covers the essentials of cells as biocatalysts, including cell morphology, cell genetics, cell metabolism, cell operation, cell stoichiometry, cell engineering, and cell interaction. A pragmatic and systematic approach is provided to all such topics, from the point of view of a biological engineer – illustrated by criteriously selected and carefully solved problems, proposed at the end of each section. In the first part of this textbook, readers will find a brief historical review of biotechnology; and in the second part, the author explores the performance of biocatalysts, in terms of native features and upon rational manipulation thereof. Whenever appropriate, mathematical derivations are put forward that are easy to follow step-by-step – even by students holding only elementary mathematical and biochemical backgrounds; and are developed at a pace suitable for self-learning. Furthermore, the functional forms and meanings of the expressionsproduced are explored, and the final germane formulae are duly highlighted and graphically interpreted in dimensionless form – to facilitate the perception of major trends and asymptotic patterns. Therefore, this book offers a valuable resource for both instructors and undergraduate/graduate students – as an aid to grasp and relate basic concepts dealing with living cells as catalysts designed for bioreactors, rather than engaging in cumbersome descriptions of their physiological behaviour. This textbook, together with the companion volumes Operation Fundamentals in Bioreactor Engineering and Modelling Fundamentals in Bioreactor Engineering, fill the gap between qualitative approaches, focused on biochemistry; and technological approaches, which often resort to empirical correlations – unlikely to support a fundamental understanding of the essential concepts.

Essentials In Fermentation Technology

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Author : Aydin Berenjian
language : en
Publisher: Springer
Release Date : 2019-07-25

Essentials In Fermentation Technology written by Aydin Berenjian and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-25 with Science categories.

This textbook teaches the principles and applications of fermentation technology, bioreactors, bioprocess variables and their measurement, key product separation and purification techniques as well as bioprocess economics in an easy to understand way. The multidisciplinary science of fermentation applies scientific and engineering principles to living organisms or their useful components to produce products and services beneficial for our society. Successful exploitation of fermentation technology involves knowledge of microbiology and engineering. Thus the book serves as a must-have guide for undergraduates and graduate students interested in Biochemical Engineering and Microbial Biotechnology

Handbook Of Food And Beverage Fermentation Technology

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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2004-03-19

Handbook Of Food And Beverage Fermentation Technology written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-19 with Technology & Engineering categories.

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel

Bioprocessing Of Renewable Resources To Commodity Bioproducts

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Author : Virendra S. Bisaria
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-07

Bioprocessing Of Renewable Resources To Commodity Bioproducts written by Virendra S. Bisaria and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-07 with Science categories.

This book provides the vision of a successful biorefinery—the lignocelluloic biomass needs to be efficiently converted to its constituent monomers, comprising mainly of sugars such as glucose, xylose, mannose and arabinose. Accordingly, the first part of the book deals with aspects crucial for the pretreatment and hydrolysis of biomass to give sugars in high yield, as well as the general aspects of bioprocessing technologies which will enable the development of biorefineries through inputs of metabolic engineering, fermentation, downstream processing and formulation. The second part of the book gives the current status and future directions of the biological processes for production of ethanol (a biofuel as well as an important commodity raw material), solvents (butanol, isobutanol, butanediols, propanediols), organic acids (lactic acid, 3-hydroxy propionic acid, fumaric acid, succinic acid and adipic acid), and amino acid (glutamic acid). The commercial production of some of these commodity bioproducts in the near future will have a far reaching effect in realizing our goal of sustainable conversion of these renewable resources and realizing the concept of biorefinery. Suitable for researchers, practitioners, graduate students and consultants in biochemical/ bioprocess engineering, industrial microbiology, bioprocess technology, metabolic engineering, environmental science and energy, the book offers: Exemplifies the application of metabolic engineering approaches for development of microbial cell factories Provides a unique perspective to the industry about the scientific problems and their possible solutions in making a bioprocess work for commercial production of commodity bioproducts Discusses the processing of renewable resources, such as plant biomass, for mass production of commodity chemicals and liquid fuels to meet our ever- increasing demands Encourages sustainable green technologies for the utilization of renewable resources Offers timely solutions to help address the energy problem as non-renewable fossil oil will soon be unavailable

The Science Of Fermentation Exploring Microbial Magic In The Kitchen

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Author : Ahmed Musa
language : en
Publisher: Recorded Books
Release Date : 2025-01-06

The Science Of Fermentation Exploring Microbial Magic In The Kitchen written by Ahmed Musa and has been published by Recorded Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-01-06 with Cooking categories.

Discover the hidden world of microbes that transforms simple ingredients into complex, delicious creations. The Science of Fermentation unravels the secrets behind the ancient art of fermentation, offering a fascinating look at how bacteria, yeast, and molds shape the foods and drinks we love. From sauerkraut to sourdough and miso to beer, this book explains the science and artistry behind these culinary staples. Packed with step-by-step guides and troubleshooting tips, The Science of Fermentation is a must-read for home cooks, foodies, and science enthusiasts. Whether you want to make your own kombucha or perfect the tang of homemade yogurt, this book will help you harness microbial magic to elevate your kitchen experiments.

Biomass Processing Technologies

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Author : Vladimir Strezov
language : en
Publisher: CRC Press
Release Date : 2014-06-26

Biomass Processing Technologies written by Vladimir Strezov and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-26 with Medical categories.

This book is a thoroughly up-to-date treatment of all the available technologies for biomass conversion. Each chapter looks at the viability and implementation of each technology with examples of existing equipment and plants. In addition, the text addresses the economics of biomass processing. The book could also be used as a supplementary text for senior undergraduate courses on biomass processing.