Advanced Fermentation And Cell Technology 2 Volume Set
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Advanced Fermentation And Cell Technology 2 Volume Set
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Author : Byong H. Lee
language : en
Publisher: John Wiley & Sons
Release Date : 2021-10-25
Advanced Fermentation And Cell Technology 2 Volume Set 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
DOWNLOAD
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.
Kirk Othmer Food And Feed Technology 2 Volume Set
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Author : Wiley
language : en
Publisher: John Wiley & Sons
Release Date : 2007-12-14
Kirk Othmer Food And Feed Technology 2 Volume Set written by Wiley 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 2007-12-14 with Technology & Engineering categories.
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.
Kirk Othmer Chemical Technology And The Environment 2 Volume Set
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Author : Wiley
language : en
Publisher: John Wiley & Sons
Release Date : 2007-05-21
Kirk Othmer Chemical Technology And The Environment 2 Volume Set written by Wiley 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 2007-05-21 with Science categories.
The two-volume reference work Chemical Technology and the Environment provides readers with knowledge on contemporary issues in environmental pollution, prevention and control, as well as regulatory, health and safety issues as related to chemical technology. It introduces and expands the knowledge on emerging "green" materials and processes and "greener" energy technology, as well as more general concepts and methodology including sustainable development and chemistry and green chemistry. Based on Wiley's renowned, Kirk-Othmer Encyclopedia of Chemical Technology, this compact reference features the same breadth and quality of coverage and clarity of presentation found in the original.
Innovations In Technologies For Fermented Food And Beverage Industries
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Author : Sandeep Kumar Panda
language : en
Publisher: Springer
Release Date : 2018-04-09
Innovations In Technologies For Fermented Food And Beverage Industries written by Sandeep Kumar Panda and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-09 with Technology & Engineering categories.
This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.
Energy Research Abstracts
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Author :
language : en
Publisher:
Release Date : 1988
Energy Research Abstracts written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Power resources categories.
Tomato Cultivation And Consumption
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Author : Francesco Paolo. Lops
language : en
Publisher: BoD – Books on Demand
Release Date : 2024-02-21
Tomato Cultivation And Consumption written by Francesco Paolo. Lops and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-21 with Gardening categories.
The tomato is one of the most important and widespread crops in the world, but its cultivation is often subject to challenges such as diseases, pests, and climate change. This curated collection provides a comprehensive view of this landscape, highlighting various facets and opportunities. A fundamental aspect of the discussion is represented by ingenious solutions proposed in the book. How can farmers tackle challenges with creativity and innovation? We can explore advanced cultivation techniques, the use of cutting-edge technologies, and sustainable agricultural practices that can revolutionize the industry. This curated collection is not just a theoretical analysis but also offers practical tools for farmers and enthusiasts. We can examine how these tools can be successfully implemented in the field, improving crop yields and reducing environmental impact. In conclusion, exploring the dynamic realm of tomato cultivation through this work provides not only a complete overview of the industry but also practical solutions to address current and future challenges. Environmental sustainability, consumer protection, and technological progress are the pillars upon which the green revolution of tomatoes is based. The discussion invites the reader to reflect on how we can contribute to a more sustainable and prosperous agricultural future.
Fossil Energy Update
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Author :
language : en
Publisher:
Release Date : 1978
Fossil Energy Update written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Fossil fuels categories.
History Of Fermented Tofu A Healthy Nondairy Vegan Cheese 1610 2011
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Author : William Shurtleff
language : en
Publisher: Soyinfo Center
Release Date : 2011
History Of Fermented Tofu A Healthy Nondairy Vegan Cheese 1610 2011 written by William Shurtleff and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Fermented soyfoods categories.
Energy A Continuing Bibliography With Indexes
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Author :
language : en
Publisher:
Release Date : 1981
Energy A Continuing Bibliography With Indexes written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Fuel categories.