Bioseparation Processes In Food
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Bioseparation Processes In Food
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Author : Singh
language : en
Publisher: CRC Press
Release Date : 1995-05-16
Bioseparation Processes In Food written by Singh and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-05-16 with Technology & Engineering categories.
Offers in-depth coverage of the latest advances in new and traditional separation technologies as they are used in a variety of ways to produce value-added products. Examines both fundamental and applied aspects of separation techniques.
Bioseparation Process In Foods
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Author : P. B. Bansal
language : en
Publisher:
Release Date : 2006
Bioseparation Process In Foods written by P. B. Bansal and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Food categories.
The Bioseparation Techniques Are Increasingly Important For Biotechnology Because Separation Is Often The Limiting Factor For The Success Of Biological Processes. This Book Describes The Basic Principles And Engineering Design Of Various Separation Processes Including Chromatography, Electrophoresis, Extraction, Crystallization, And Membrane Separation. It Will Stimulate Young Engineers And Scientists Who Will Develop Bioseparation Engineering Further In The 21St Century, And Contribute To The Worldwide Attention To The Global Environment. The Book Brings The Latest Information In The Field Of Bioseparation Of Enzymes And Proteins. It Aims To Systematically Promote And Enforce An Essential Integration Between Bioseparation Processes And Biological/Chemical And Engineering Sciences Through A Series Of Case Studies Focusing On Separations And Separation Processes In The Context Of Industrial Practice. Contents Chapter 1: Bioseparation Process; Chapter 2: Bioprocess Design; Chapter 3: Enzyme Preparation; Chapter 4: Protein Purification; Chapter 5: Protein Crystal Technology; Chapter 6: Membrane Separation Process; Chapter 7: Separation And Production Of Bioactive Molecules; Chapter 8: Affinity Chromatography; Chapter 9: Nanoscale Science And Engineering; Chapter 10: Biosafety.
Engineering Processes For Bioseparations
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Author : LAURENCE R. WEATHERLEY
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Engineering Processes For Bioseparations written by LAURENCE R. WEATHERLEY 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.
The use of biotechnology in chemical synthesis offers up numerous advantages to the engineer in the process industries, but it also presents a number of fundamental challenges and difficulties which impinge directly on separation process requirements. The use of biochemical separations has grown significantly during the past decade, and is especially used in process industries such as healthcare and food processing. However it is becoming increasingly more important in areas such as recycling and waste-water treatment and as industry shifts towards cleaner processes biochemical separations will continue to grow. The two main objectives of this book are to focus on the application of existing separation process techniques to the recovery and purification of biologically derived products and to examine the state of knowledge of new techniques which have future potential. Within these objectives the complexities and breadth of problems associated with biological separations are discussed, specific engineering techniques are featured and their adaptation to biochemical separations are highlighted.
Food Processing
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Author : Anilkumar G. Gaonkar
language : en
Publisher: Elsevier
Release Date : 1995-10-13
Food Processing written by Anilkumar G. Gaonkar and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-10-13 with Technology & Engineering categories.
Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies. Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.
Bioprocesses In Food Industry
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Author : Ray Underwood
language : en
Publisher: Scientific e-Resources
Release Date : 2018-10-08
Bioprocesses In Food Industry written by Ray Underwood and has been published by Scientific e-Resources this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-08 with categories.
Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods. The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food-biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.
Upscaling Of Bio Nano Processes
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Author : Hermann Nirschl
language : en
Publisher: Springer
Release Date : 2014-08-02
Upscaling Of Bio Nano Processes written by Hermann Nirschl and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-02 with Science categories.
Despite ongoing progress in nano- and biomaterial sciences, large scale bioprocessing of nanoparticles remains a great challenge, especially because of the difficulties in removing unwanted elements during processing in food, pharmaceutical and feed industry at production level. This book presents magnetic nanoparticles and a novel technology for the upscaling of protein separation. The results come from the EU Project "MagPro2Life", which was conducted in cooperation of several european institutions and companies.
Separation Processes In The Food And Biotechnology Industries
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Author : A S Grandison
language : en
Publisher: Elsevier
Release Date : 1996-01-01
Separation Processes In The Food And Biotechnology Industries written by A S Grandison and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-01-01 with Technology & Engineering categories.
This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development.
Separation Processes In The Food And Biotechnology Industries
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Author : A.S. Grandison
language : en
Publisher: CRC Press
Release Date : 1996-07-10
Separation Processes In The Food And Biotechnology Industries written by A.S. Grandison and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-07-10 with Technology & Engineering categories.
From the Editors' Preface This book concentrates on the more recent methods and techniques for separating food components and products of the biotechnology industry. Each chapter deals with a specific type or area of application and includes information on the basic principles, industrial equipment available, commercial applications, and an overview of current research and development. Much of the emphasis is on extraction of macromolecules, increasing the added value of foods and recovering valuable components from by-products and fermentation media. Many of the methods discussed are now in commercial practice, while others are being vigorously researched. Separation and filtration technology is of major importance in food processing and biotechnology. This new book provides a very detailed examination of the most important, advanced separation processes now in use. Each chapter is prepared by a specialist or specialists in the type of separation discussed. Each separation method is related to practical commercial applications.
Advances In Food Process Engineering
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2023-05-04
Advances In Food Process Engineering written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-04 with Business & Economics categories.
This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication. It explores supercritical fluid extraction and supercritical fluid chromatography, extrusion technology, advanced drying and dehydration technologies, and encapsulation methods as important tools in the processing of food. It addresses the basic membrane processing technologies along with their advantages and disadvantages. The volume presents the application and use of mathematical models for measuring and regulating fermentation procedures. It also provides an understanding of how the hydration kinetics of grains can help in optimization and scaling of processes on a large industrial scale. Topics on decontamination methods for foods are included, such as an overview of concepts, basic principles, potential applications, and prospects and limitations of cold plasma technology and irradiation in the food processing sector.
Enhancing Extraction Processes In The Food Industry
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Author : Nikolai Lebovka
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Enhancing Extraction Processes In The Food Industry written by Nikolai Lebovka and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Science categories.
Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a