Bioconversion Processes
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Bioconversion Of Waste Materials To Industrial Products
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Author : A.M. Martin
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Bioconversion Of Waste Materials To Industrial Products written by A.M. Martin and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
By covering both the general principles of bioconversion and the specific characteristics of the main groups of waste materials amenable to bioconversion methods, this new book provides the chemical, biochemical, agrochemical and process engineer with clear guidance on the use of these methods in devising a solution to the problem of industrial waste products.
Sustainable Bioconversion Of Waste To Value Added Products
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Author : Inamuddin
language : en
Publisher: Springer Nature
Release Date : 2021-04-20
Sustainable Bioconversion Of Waste To Value Added Products written by Inamuddin and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-20 with Science categories.
This edited book discusses various processes of feedstocks bioconversion such as bioconversion of food waste, human manure, industrial waste, beverage waste, kitchen waste, organic waste, fruit and vegetable, poultry waste, solid waste, agro-industrial waste, cow dung, steroid, lignocellulosic residue, biomass, natural gas etc. Nowadays, the industrial revolution and urbanization have made human life comfortable. However, this requires excess usage of natural resources starting from food and food products, to energy resources, materials as well as chemicals. The excess use of natural resources for human comfort is expected to high fuel prices, decline natural resources as well as cause a huge hike in the cost of raw materials. These factors are pushing researchers to grow environmentally friendly processes and techniques based on inexpensive and sustainable feedstock to accomplish such worldwide targets. Bioconversion, otherwise called biotransformation, is the change of natural materials, for example, plant or animal waste, into usable items or energy sources by microorganisms. Bioconversion is an environmentally friendly benevolent choice to supplant the well-established chemical procedures utilized these days for the production of chemicals and fuels. A variety of alternatives advancements are being considered and are directly accessible to acquire diverse valuable end-products through bioprocesses. This book discusses in detail the process and techniques of bioconversion by focusing on the organic feedstock of animal and plant origin. It brings solutions to the bioconversion of various feedstock into value-added products.
Extractive Bioconversions
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Author : B. Mattiasson
language : en
Publisher: CRC Press
Release Date : 2021-07-29
Extractive Bioconversions written by B. Mattiasson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-29 with Medical categories.
Contributors from European and US universities and corporations review recent developments in the integration of downstream processing and bioconversion, describing their experience with many separation technologies, including some still in the experimental stage. The topics include the construction
Fermentation Processes Engineering In The Food Industry
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Author : Carlos Ricardo Soccol
language : en
Publisher: CRC Press
Release Date : 2013-03-27
Fermentation Processes Engineering In The Food Industry written by Carlos Ricardo Soccol and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-27 with Science categories.
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as: Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry The fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation Physical and chemicals factors that affect fermentation processes Different types of fermenters employed in submerged and solid-state fermentation Unitary operations for solid-liquid separation, concentration, and drying of fermented foods Instrumentation and control of industrial fermentation processes The final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied. An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.
Biorefinery From Biomass To Chemicals And Fuels
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Author : Michele Aresta
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2021-12-20
Biorefinery From Biomass To Chemicals And Fuels written by Michele Aresta and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-20 with Science categories.
This updated edition presents topical knowledge and technologies for the thermal, chemo- and enzymatic-catalytic conversion of biomass into chemicals, materials and fuels. International experts from academia and industry cover the complete value chain from raw materials into final products. A new focus discusses feedstock, processes and products in potential concepts of future biorefining.
Advances In Food Biotechnology
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Author : Ravishankar Rai V
language : en
Publisher: John Wiley & Sons
Release Date : 2015-12-21
Advances In Food Biotechnology written by Ravishankar Rai V 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 2015-12-21 with Technology & Engineering categories.
ADVANCES IN FOOD BIOTECHNOLOGY The application of biotechnology in the food sciences has led to an increase in food production, and enhanced the quality and safety of food. Food biotechnology is a dynamic field, and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research, regulatory agencies and those who are studying and teaching food biotechnology. Also available from Wiley Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients Edited by Cristina M. Sabliov, Hongda Chen, Rickey Y. Yada ISBN: 978-1-118-46220-1 Fundamentals of Food Biotechnology, 2nd Edition Byong H. Lee ISBN: 978-1-118-38495-4
Systems Analysis For The Development Of Small Resource Recovery Systems System Performance Data
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Author : Phillip G. Crnkovich
language : en
Publisher:
Release Date : 1980
Systems Analysis For The Development Of Small Resource Recovery Systems System Performance Data written by Phillip G. Crnkovich and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Recycling (Waste, etc.) categories.
Water Recycling And Resource Recovery In Industry
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Author : Piet Lens
language : en
Publisher: IWA Publishing
Release Date : 2002-03-31
Water Recycling And Resource Recovery In Industry written by Piet Lens and has been published by IWA Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-03-31 with Science categories.
Water Recycling and Resource Recovery in Industry: Analysis, Technologies and Implementation provides a definitive and in-depth discussion of the current state-of-the-art tools and technologies enabling the industrial recycling and reuse of water and other resources. The book also presents in detail how these technologies can be implemented in order to maximize resource recycling in industrial practice, and to integrate water and resource recycling in ongoing industrial production processes. Special attention is given to non-process engineering aspects such as systems analysis, software tools, health, regulations, life-cycle analysis, economic impact and public participation. Case studies illustrate the huge potential of environmental technology to optimise resource utilisation in industry. The large number of figures, tables and case studies, together with the book's multidisciplinary approach, makes Water Recycling and Resource Recovery in Industry: Analysis, Technologies and Implementation the perfect reference work for academics, professionals and consultants dealing with industrial water resources recovery. Contents Part I: Industrial reuse for environmental protection Part II: System analysis to assist in closing industrial resource cycles Part III: Characterisation of process water quality Part IV: Technological aspects of closing industrial cycles Part V: Examples of closed water cycles in industrial processes Part VI: Resource protection policies in industry
Emergency And Backup Power Sources
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Author : Michael Frank Hordeski
language : en
Publisher: CRC Press
Release Date : 2020-11-26
Emergency And Backup Power Sources written by Michael Frank Hordeski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-26 with Business & Economics categories.
Emergency and Backup Power Sources: Preparing for Blackouts and Brownouts provides invaluable information on emergency and backup power sources, as we deal with an aging power distribution system that often fails to provide reliable power. The massive power outage in the summer of 2003 that affected eight states and parts of Canada exemplifies the importance of this topic. You will find much useful information on the types of systems that can take over during power interruptions, such as standby power systems that employ batteries, kinetic energy storage, fuel cells, reciprocating engines, and turbines. Topics include power disturbances and interruptions, spikes and noise, sags and surges, surge suppression, voltages regulation, load management, power quality issues, reliability and maintainability, comparison of operating costs, environmental issues, blackout planning, emergency procedures, and more.
Sourdough Microbiota And Starter Cultures For Industry
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Author : Elaine Berger Ceresino
language : en
Publisher: Springer Nature
Release Date : 2024-04-16
Sourdough Microbiota And Starter Cultures For Industry written by Elaine Berger Ceresino and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-16 with Technology & Engineering categories.
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin. Sourdough bread is expected to grow 6.9% annually through 2023. Once stagnant, the bread market has experienced a revival specifically through sourdough bread consumption. Consumers have been avoiding bread in the recent years due to the presence of extra ingredients such as chemical dough conditioners, preservatives and added sugar. However, the increasing popularity of fermented foods and their multiple health benefits are prompting the growthof sourdough market. This fast-growing market has been demanding a dynamic response from industries producing starter cultures to accelerate sourdough fermented bread production in increasing quantities while keeping its “made-for-you” characteristics. By bringing together top sourdough experts in Europe and beyond, this book compiles the latest knowledge in all areas of sourdough starter culture and advantages in using sourdough fermentation. Sourdough Microbiota and Starter Cultures for Industry supplies a biosciences’ audience with a hands on view of the latest advances from sourdough microbiota characterization to starter culture potentials targeting industrial application, including specific techno-functional and safety improvements obtained by clean-labeling strategies. Insights on health and improved quality shed light on new shifting consumer preferences and why choosing sourdough fermentation is a great expansion opportunity in one’s portfolio as thescience behind sourdough starter cultures meets improved nutrition-impact opportunities. This text teaches methods to exploit sourdough technology through the entire value chain from sourdough natural microflora through the development of novel starter cultures for producing fermented food, introducing the advantages that sourdough fermentation offers for improving the sensorial, technological and nutritional properties of breads.