eBook - PDF
Fermentation Processes Engineering in the Food Industry
- 510 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Fermentation Processes Engineering in the Food Industry
About this book
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
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Yes, you can access Fermentation Processes Engineering in the Food Industry by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biotechnology. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Contents
- Series Preface
- Preface
- Series Editor
- Editors
- Contributors
- Chapter 1 - Applications of Metabolic Engineering in the Production of Fermented Foods and Food Ingredients
- Chapter 2 - Isolation, Improvement, and Preservation of Microbial Cultures
- Chapter 3 - Physical and Chemical Factors Affecting Fermentation in Food Processing
- Chapter 4 - Upstream Operations of Fermentation Processes
- Chapter 5 - Theoretical Tools to Predict Physicochemical Properties of Industrial Foods and Cultivation Media
- Chapter 6 - Characterization of Bioreactors Using Computational Fluid Dynamics
- Chapter 7 - Laboratory and Industrial Bioreactors for Submerged Fermentations
- Chapter 8 - Laboratory and Industrial Bioreactors for Solid-State Fermentation
- Chapter 9 - Downstream Operations of Fermented Products
- Chapter 10 - Instrumentation and Control of Industrial Fermentative Processes
- Chapter 11 - Fermented Foods and Human Health Benefits of Fermented Functional Foods
- Chapter 12 - Industrial Fermentation for Production of Alcoholic Beverages
- Chapter 13 - Production of Dairy Products
- Chapter 14 - Dairy and Nondairy Probiotic Products and Beverages
- Chapter 15 - Bioadditives Produced by Fermentation
- Chapter 16 - Microalgae for Food Production
- Chapter 17 - Biorefinery Concept Applied to Valorization of Agro-Food Coproducts and Wastes: Integrated Process for Waste Recycling and Effluent Treatment
- Back Cover