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Author : Orville Edward May
Publisher :
ISBN 13 :
Total Pages : 40 pages
Book Rating : 4.:/5 (31 download)
Download or read book Production of Organic Acids from Carbohydrates by Fermentation written by Orville Edward May and published by . This book was released on 1932 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : A. J. Pieters
Publisher :
ISBN 13 :
Total Pages : 654 pages
Book Rating : 4.3/5 (243 download)
Download or read book Production of Organic Acids from Carbohydrates by Fermentation written by A. J. Pieters and published by . This book was released on 1931 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : H.-T. Herrick
Publisher :
ISBN 13 :
Total Pages : 31 pages
Book Rating : 4.:/5 (459 download)
Download or read book Production of Organic Acids from Carbohydrates by Fermentation. A Digest of the Literature, by O.-E. May,... and H.-T. Herrick,... written by H.-T. Herrick and published by . This book was released on 1932 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Avinash P. Ingle
Publisher : John Wiley & Sons
ISBN 13 : 111956882X
Total Pages : 376 pages
Book Rating : 4.1/5 (195 download)
Download or read book Lignocellulosic Biorefining Technologies written by Avinash P. Ingle and published by John Wiley & Sons. This book was released on 2020-04-13 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: A text to the advances and development of novel technologies in the production of high-value products from economically viable raw materials Lignocellulosic Biorefining Technologiesis an essential guide to the most recent advances and developments of novel technologies in the production of various high-value products from economically viable raw materials. Written by a team of experts on the topic, the book covers important topics specifically on production of economical and sustainable products such as various biofuels, organic acids, enzymes, biopigments, biosurfactants, etc. The book highlights the important aspects of lignocellulosic biorefining including structure, function, and chemical composition of the plant cell wall and reviews the details about the various components present in the lignocellulosic biomass and their characterizations. The authors explore the various approaches available for processing lignocellulosic biomass into second generation sugars and focus on the possibilities of utilization of lignocellulosic feedstocks for the production of biofuels and biochemicals. Each chapter includes a range of clear, informative tables and figures, and contains relevant references of published articles. This important text: Provides cutting-edge information on the recent developments in lignocellulose biorefinery Reviews production of various economically important and sustainable products, such as biofuels, organic acids, biopigments, and biosurfactants Highlights several broad-ranging areas of recent advances in the utilization of a variety of lignocellulosic feedstocks Provides a valuable, authoritative reference for anyone interested in the topic Written for post-graduate students and researchers in disciplines such as biotechnology, bioengineering, forestry, agriculture, and chemical industry, Lignocellulosic Biorefining Technologies is an authoritative and updated guide to the knowledge about various biorefining technologies.
Download or read book Production of organic acids by an improved fermentation process written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fermentation process for the production of organic acids written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Author : NPCS Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178331373
Total Pages : 672 pages
Book Rating : 4.1/5 (783 download)
Download or read book Handbook on Fermented Foods and Chemicals written by NPCS Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2011-10-01 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Numerous foods are prepared by fermentation processes in which one or more kinds of microorganisms are responsible for the characteristic flavour or texture, and sometimes for the keeping quality of the product. The manufacture of fermented food products is carried out on a small scale in homes in every country. Fermented products are more palatable and are not as easily spoiled as the natural products. The microorganisms that produce the desirable changes may be the natural flora on the material to be fermented, or may be added as starter cultures. The yield of organic acids principally lactic, serve as a preserving agents. Lactic acid fermentation is an anaerobic intramolecular oxidation reduction process. Both homofermentative and heterofermentative lactic acid bacteria participate in food fermentations. In some fermented food products, yeasts and moulds also participate along with lactic acid bacteria. Most of the reactions in living organisms are catalyzed by protein molecules called enzymes. Enzymes can rightly be called the catalytic machinery of living systems. The real break through of enzymes occurred with the introduction of microbial proteases into detergents. Most of the enzymes are produced by microorganisms in submerged cultures in large reactors called fermentors. In choosing the production strain several aspects have to be considered. Industrial enzyme market is growing steadily. The reason for this lies in improved production efficiency resulting in cheaper enzymes, in new application fields. Tailoring enzymes for specific applications will be a future trend with continuously improving tools and understanding of structure-function relationships and increased search for enzymes from exotic environments. This field deals with how are the enzymes used and applied in practical processes. A lot of fungal, bacterial and actinomycete strains with potential for producing novel industrial enzymes have been identified. This book contains sterilization, fermentation processes, aeration and agitation, use of yeast, yeast production, fermentation raw materials, production of bacterial enzymes, bread making methods, effluent treatment, production of actinomycete protease, lactic acid, citric acid. This handbook will be very helpful to its readers who are just beginners in this field and will also find useful for upcoming entrepreneurs, existing industries, food technologist, technical institution etc.
Author : Bjorn Kristiansen
Publisher : CRC Press
ISBN 13 : 0203483391
Total Pages : 200 pages
Book Rating : 4.2/5 (34 download)
Download or read book Citric Acid Biotechnology written by Bjorn Kristiansen and published by CRC Press. This book was released on 2002-04-12 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work covers citric acid fermentation methods including recent advances and approaches. The book looks at all aspects of the fermentation process and should be of interest to those working in biotechnology, microbiology and biochemistry.
Author : Vijai Kumar Gupta
Publisher : John Wiley & Sons
ISBN 13 : 1119049016
Total Pages : 323 pages
Book Rating : 4.1/5 (19 download)
Download or read book Microbial Functional Foods and Nutraceuticals written by Vijai Kumar Gupta and published by John Wiley & Sons. This book was released on 2017-12-26 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.
Download or read book Recovery of organic acids from a fermentation broth written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Albert Mccoy
Publisher :
ISBN 13 : 9781682867624
Total Pages : 226 pages
Book Rating : 4.8/5 (676 download)
Download or read book Food Production and Processing: Fermentation, Nutritional Value and Quality Control written by Albert Mccoy and published by . This book was released on 2019-06-20 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry includes the processes of agriculture, food manufacturing, processing, marketing, distribution, research and development. Food processing refers to the transformation of raw materials into finished products for consumption, using various methods such as mincing, liquefaction, cooking, pickling, pasteurization, preservation, etc. The process of conversion of carbohydrates into alcohol or organic acids with the help of microorganisms such as bacteria or yeasts, under anaerobic conditions is known as fermentation. It is a significant process in food processing. Some common fermented foods are cheese, vinegar, bread, etc. This book contains some path-breaking studies in the field of food production and processing. It discusses the fundamentals as well as modern approaches of these fields. This book will serve as a reference to a broad spectrum of readers.
Author : Ashok Pandey
Publisher :
ISBN 13 : 9788122406610
Total Pages : 0 pages
Book Rating : 4.4/5 (66 download)
Download or read book Solid-state Fermentation written by Ashok Pandey and published by . This book was released on 1994 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Papers presented at Specialist Group Meeting & Symposium on Solid State Fermentation, held at Trivandrum, during March 23-24, 1994, organized by the Regional Research Laboratory, Trivandrum.
Author : Maria M. Theron
Publisher : CRC Press
ISBN 13 : 9781420078435
Total Pages : 340 pages
Book Rating : 4.0/5 (784 download)
Download or read book Organic Acids and Food Preservation written by Maria M. Theron and published by CRC Press. This book was released on 2010-09-16 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials, relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject, it provides practical tools that can be used in the food industry, various academic disciplines, research, education, and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective? Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions, the authors combine research findings from industries and laboratories around the globe, specific application regimen, future prospects, and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends, food legislation, and other obstacles, this book then explores possible solutions that are applicable not only to food science but to microbiology, food science, food technology, biochemistry, and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.
Author : George T. Tsao
Publisher : Springer Science & Business Media
ISBN 13 : 3540655778
Total Pages : 297 pages
Book Rating : 4.5/5 (46 download)
Download or read book Recent Progress in Bioconversion of Lignocellulosics written by George T. Tsao and published by Springer Science & Business Media. This book was released on 1999-09-02 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume reports the latest advances in the science and technology related to the conversion of lignocellulosics. A portion of the volume is devoted to molecular biology of the enzymes and the microbes involved in the conversion. Hydrolysis of cellulose continues to be of prime importance in the overall conversion scheme. Reaction kinetics and mechanisms of cellulases as well as the state-of-the-art methods of cellulase production by submerged fermentation and also by solid state fermentation are included in the volume. The latest advances made in dilute acid hydrolysis of cellulose are described. Finally, some exciting methods and perspectives for bioconverion of lignocellulosics into ethanol, organic acids and other value-added products are described. This volume should be useful to researchers in this area. It should also be helpful to those who want a concise overview of lignocellulosics.
Author : Brycen Soto
Publisher : Scientific e-Resources
ISBN 13 : 1839473487
Total Pages : 324 pages
Book Rating : 4.8/5 (394 download)
Download or read book Fermentation Processes written by Brycen Soto and published by Scientific e-Resources. This book was released on 2019-03-20 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. The science of fermentation is known as zymology. Fermentation process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms. Two closely related paths of fermentation predominate for glucose. When muscle tissue receives sufficient oxygen supply, it fully metabolizes its fuel glucose to water and carbon dioxide. Fermentation is a process which does not necessarily have to be carried out in an anaerobic environment. For example, even in the presence of abundant oxygen, yeast cells greatly prefer fermentation to aerobic respiration, as long as sugars are readily available for consumption (a phenomenon known as the Crabtree effect). The antibiotic activity of hops also inhibits aerobic metabolism in yeast. The aim of the book is to provide an in-depth study of the principles of fermentation technology and recent advances and developments in the field of fermentation technology, focusing on industrial applications.
Author : Leland Alfred Underkofler
Publisher :
ISBN 13 :
Total Pages : 588 pages
Book Rating : 4.3/5 (91 download)
Download or read book Industrial Fermentations written by Leland Alfred Underkofler and published by . This book was released on 1954 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: V. 1: Alcoholic fermentation and its modifications. The production of yeast. The butanol-acetone fermentations. Fermentative production of organic acids. V. 2: The microbiological ketogenic processes. The fermentative production of 2,3-butanediol. The production of enzymes. The production of vitamins. The production of pharmaceuticals. Miscellaneous.
