Essentials In Fermentation Technology
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Essentials In Fermentation Technology
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Author : Aydin Berenjian
language : en
Publisher: Springer
Release Date : 2019-07-15
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 2019-07-15 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
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Author :
language : en
Publisher: BoD – Books on Demand
Release Date :
written by 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 with categories.
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 Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
Biochemical Reaction Engineering
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Author : Kaustubha Mohanty
language : en
Publisher: CRC Press
Release Date : 2025-01-29
Biochemical Reaction Engineering written by Kaustubha Mohanty and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-01-29 with Technology & Engineering categories.
This textbook comprehensively covers fundamental and advanced aspects of biochemical engineering along with MATLAB codes. It comprehensively covers important topics including enzyme catalyzed reaction kinetics, catalytic antibodies and non-protein biomolecules as catalysts, process flow diagram (PFD), piping & instrumentation diagram (P&ID), wastewater treatment processes, design of fermenters and mass and energy balance. Pedagogical features including solved problems and unsolved exercises are interspersed throughout the text for better understanding. This book: Provides solid foundation and understanding of the fundamental principles of mathematics, science, and engineering Explores tools for solving theoretical and open-ended biochemical engineering problems Covers principles of downstream process and biochemical engineering principles with illustration and problems Discusses application of computer and programming in biochemical engineering Covers case studies for bioprocess plant design. The textbook is primarily written for senior undergraduate and graduate students in the fields of chemical engineering, biotechnology, and food process engineering for courses on biochemical engineering/bioprocess engineering/downstream processing.
Essentials Of Food Science
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Author : Bhaskar Taneja
language : en
Publisher: Educohack Press
Release Date : 2025-02-20
Essentials Of Food Science written by Bhaskar Taneja and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-20 with Technology & Engineering categories.
"Essentials of Food Science" serves as a gateway to understanding the fundamental principles, concepts, and applications of food science. Written in clear and engaging language, this book provides a foundational understanding of food science, covering aspects of chemistry, biology, microbiology, nutrition, engineering, and technology related to food production, processing, safety, and quality. We introduce key concepts essential to understanding the science behind food, including food composition, structure, and functionality; food microbiology and safety; food processing technologies; food packaging and storage; food chemistry and analysis; and the impact of food on health and nutrition. Each chapter is thoughtfully organized with clear explanations, examples, and practical applications. "Essentials of Food Science" emphasizes practical applications of food science principles in addressing contemporary challenges in the food industry and public health. Readers gain insights into technologies and innovations shaping the future of food production, such as genetic engineering, biotechnology, functional foods, and personalized nutrition. Additionally, the book includes case studies, practical exercises, and discussion questions to encourage critical thinking and hands-on learning. It serves as an invaluable resource for students, educators, researchers, and industry professionals seeking to understand the science behind food and navigate the complexities of the modern food system.
Process Control Intensification And Digitalisation In Continuous Biomanufacturing
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Author : Ganapathy Subramanian
language : en
Publisher: John Wiley & Sons
Release Date : 2021-12-15
Process Control Intensification And Digitalisation In Continuous Biomanufacturing written by Ganapathy Subramanian 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 2021-12-15 with Technology & Engineering categories.
Process Control, Intensification, and Digitalisation in Continuous Biomanufacturing Explore new trends in continuous biomanufacturing with contributions from leading practitioners in the field With the increasingly widespread acceptance and investment in the ??technology, the last decade has demonstrated the utility of continuous ??processing in the pharmaceutical industry. In Process Control, Intensification, and Digitalisation in Continuous Biomanufacturing, distinguished biotechnologist Dr. Ganapathy Subramanian delivers a comprehensive exploration of the potential of the continuous processing of biological products and discussions of future directions in advancing continuous processing to meet new challenges and demands in the manufacture of therapeutic products. A stand-alone follow-up to the editor’s Continuous Biomanufacturing: Innovative Technologies and Methods published in 2017, this new edited volume focuses on critical aspects of process intensification, process control, and the digital transformation of biopharmaceutical processes. In addition to topics like the use of multivariant data analysis, regulatory concerns, and automation processes, the book also includes: Thorough introductions to capacitance sensors to control feeding strategies and the continuous production of viral vaccines Comprehensive explorations of strategies for the continuous upstream processing of induced microbial systems Practical discussions of preparative hydrophobic interaction chromatography and the design of modern protein-A-resins for continuous biomanufacturing In-depth examinations of bioprocess intensification approaches and the benefits of single use for process intensification Perfect for biotechnologists, bioengineers, pharmaceutical engineers, and process engineers, Process Control, Intensification, and Digitalisation in Continuous Biomanufacturing is also an indispensable resource for chemical engineers seeking a one-stop reference on continuous biomanufacturing.
The Circular Bioeconomy
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Author : Małgorzata Pink
language : en
Publisher: Taylor & Francis
Release Date : 2025-01-13
The Circular Bioeconomy written by Małgorzata Pink and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-01-13 with Business & Economics categories.
Founded on distinct principles to the fossil fuel-based, linear economy, the sustainable, circular bioeconomy requires different social values and institutions and a better understanding of the complexity of the production process. A circular bioeconomy provides a framework for using renewable natural capital to manage land, biodiversity, food, and other industries, with the aim of improving social well-being and environmental safety. The contributors to this book analyse the evolution of the economic system towards the circular economy and bioeconomy and its place in the paradigm of sustainable development. They look at institutions and their importance for the bioeconomy and examine the question of the behaviour of market entities – enterprises and consumers – as well as the meaning of social and environmental responsibility for these entities. They also discuss the issues of the product itself: the process of creation, production, processing and the quality of the product, including its environmental impact throughout its life cycle. The authors also refer to the potential pitfalls and threats related to the implementation of the bioeconomy in both socio-economic and environmental contexts. Individual processes and phenomena are illustrated with case studies and the authors' own research. The book deliberately fosters an interdisciplinary approach founded on cooperation between economists, management specialists, agronomists, biotechnologists, chemists and soil scientists, who together underline the complexity and importance of the interdependence of the economy, society and the natural environment. The Open Access version of this book, available at http://www.taylorfrancis.com, has been made available under a Creative Commons [Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND)] 4.0 license.
Essentials Of Herbal Drug Technology
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Author : Shanti Bhushan Mishra
language : en
Publisher: Educreation Publishing
Release Date : 2019-01-30
Essentials Of Herbal Drug Technology written by Shanti Bhushan Mishra and has been published by Educreation Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-30 with Education categories.
Essentials of Herbal Drug Technology is a unique attempt to arouse the interest of students in this fast developing branch of pharmacy i.e. Pharmacognosy and related fields like herbal medicine, natural products and their standardization because increasing interest in the field of herbal medicine and ayurvedic dosage forms; their standardization is utmost required. The Book provides in depth information about various guidelines of different regulatory bodies that are required in quality control of herbal drugs. This book has been written with the object that the new syllabus of the Bachelor in Pharmacy, Master in Pharmacy and doctorate in herbal medicines and their pharmacological efficacy as per PCI course curriculum is covered in reasonable detail to provide sound scientific knowledge of quality control and standardization.
Handbook Of Fermented Meat And Poultry
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Author : Fidel Toldrá
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Handbook Of Fermented Meat And Poultry written by Fidel Toldrá 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 2008-04-15 with Technology & Engineering categories.
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
Innovative Food Processing Technologies
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Author :
language : en
Publisher: Elsevier
Release Date : 2020-08-18
Innovative Food Processing Technologies written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-18 with Technology & Engineering categories.
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.