Principles of Fermentation Technology

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Download book entitled Principles of Fermentation Technology by Peter F. Stanbury and published by Elsevier in PDF, EPUB and Kindle. Read Principles of Fermentation Technology book directly from your devices anywhere anytime. Click Download Book button to get book file. Read some info about this book below.

  • Publisher : Elsevier
  • Release : 22 October 2013
  • ISBN : 9781483292915
  • Page : 376 pages
  • Rating : 4/5 from 1 voters

Principles of Fermentation Technology Book PDF summary

This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by plenty of clear, informative diagrams. This book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.

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Principles of Fermentation Technology

Principles of Fermentation Technology
  • Author : Peter F. Stanbury,Allan Whitaker,Stephen J Hall
  • Publisher : Elsevier
  • Release Date : 2013-10-22
  • ISBN : 9781483292915
DOWNLOAD BOOKPrinciples of Fermentation Technology

This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by plenty of clear, informative diagrams. This book is of great

Principles of Fermentation Technology

Principles of Fermentation Technology
  • Author : Peter F. Stanbury,Allan Whitaker,Stephen J. Hall
  • Publisher : Butterworth-Heinemann is
  • Release Date : 2016
  • ISBN : OCLC:986643419
DOWNLOAD BOOKPrinciples of Fermentation Technology

"The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that

Principles Of Fermentation Technology, 2E

Principles Of Fermentation Technology, 2E
  • Author : Peter F. Stanbury
  • Publisher : Unknown
  • Release Date : 2009-01-01
  • ISBN : 8181478088
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Principles and Applications of Fermentation Technology

Principles and Applications of Fermentation Technology
  • Author : Arindam Kuila,Vinay Sharma
  • Publisher : John Wiley & Sons
  • Release Date : 2018-07-30
  • ISBN : 9781119460480
DOWNLOAD BOOKPrinciples and Applications of Fermentation Technology

The book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications. The 20 chapters written by subject matter experts are divided into two parts: Principles and Applications. In the first part subjects covered include: Modelling and kinetics of fermentation technology Sterilization techniques used in fermentation processes Design and types of bioreactors used in fermentation technology Recent advances and future prospect of fermentation technology The second part subjects covered include: Lactic acid and ethanol

Essentials in Fermentation Technology

Essentials in Fermentation Technology
  • Author : Aydin Berenjian
  • Publisher : Springer
  • Release Date : 2019-07-15
  • ISBN : 9783030162306
DOWNLOAD BOOKEssentials in Fermentation Technology

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

Fermentation and Biochemical Engineering Handbook, 2nd Ed.

Fermentation and Biochemical Engineering Handbook, 2nd Ed.
  • Author : Henry C. Vogel,Celeste M. Todaro
  • Publisher : William Andrew
  • Release Date : 1996-12-31
  • ISBN : 9780815517139
DOWNLOAD BOOKFermentation and Biochemical Engineering Handbook, 2nd Ed.

This is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production of chemicals and pharmaceuticals via fermentation. Emphasis is given to unit operations fermentation, separation, purification, and recovery. Principles, process design, and equipment are detailed. Environment aspects are covered. The practical aspects of development, design, and operation are stressed. Theory is included to provide the necessary insight for a particular operation. Problems addressed are the collection of pilot data, choice of scale-up parameters, selection of

Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology
  • Author : Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
  • Publisher : CRC Press
  • Release Date : 2004-03-19
  • ISBN : 0203913558
DOWNLOAD BOOKHandbook of Food and Beverage Fermentation Technology

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

Food Microbiology

Food Microbiology
  • Author : Osman Erkmen,T. Faruk Bozoglu
  • Publisher : John Wiley & Sons
  • Release Date : 2016-06-13
  • ISBN : 9781119237761
DOWNLOAD BOOKFood Microbiology

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified

Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry
  • Author : Fidel Toldrá
  • Publisher : John Wiley & Sons
  • Release Date : 2008-04-15
  • ISBN : 9780470376348
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Practical Fermentation Technology

Practical Fermentation Technology
  • Author : Brian McNeil,Linda Harvey
  • Publisher : John Wiley & Sons
  • Release Date : 2008-04-15
  • ISBN : 9780470725283
DOWNLOAD BOOKPractical Fermentation Technology

A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a

Philippine Fermented Foods

Philippine Fermented Foods
  • Author : Priscilla C. Sanchez
  • Publisher : UP Press
  • Release Date : 2008-01-01
  • ISBN : 9789715425544
DOWNLOAD BOOKPhilippine Fermented Foods

"Based on the author's extensive experience as professor and practitioner in the field of applied microbiology, the book provides a detailed description of Philippine fermented foods, the process of improving traditional fermentation methods, and the production of nutritious, safe, and wholesome foods through fermentation. Standards, regulations, and laws promulgated for the proper monitoring of fermented foods to ensure their safety are also discussed." "The comprehensive data presented on ethnic foods are not found elsewhere, making it an indispensable resource for

Fermentation Technology

Fermentation Technology
  • Author : Ray Medina
  • Publisher : Scientific e-Resources
  • Release Date : 2019-05-21
  • ISBN : 9781839473494
DOWNLOAD BOOKFermentation Technology

Fermentation is the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast or any group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances. In fermentation a chemical change is brought on by the action of microscopic yeast, molds and bacteria. Fermentation is the process involving the biochemical activity of organisms, during their growth, develA-opment, reproduction, even senescence and death. Fermentation technology is the use of organisms to produce

Fermentation Microbiology and Biotechnology, Third Edition

Fermentation Microbiology and Biotechnology, Third Edition
  • Author : E. M. T. El-Mansi,C. F. A. Bryce,Arnold L. Demain,A.R. Allman
  • Publisher : CRC Press
  • Release Date : 2011-12-12
  • ISBN : 9781439855812
DOWNLOAD BOOKFermentation Microbiology and Biotechnology, Third Edition

Fermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynamics to protein and co-factor engineering. The third edition builds upon the fine pedigree of its earlier predecessors and extends the spectrum of the book to reflect the multidisciplinary and buoyant nature of this subject area.

Fermentation Processes Engineering in the Food Industry

Fermentation Processes Engineering in the Food Industry
  • Author : Carlos Ricardo Soccol,Ashok Pandey,Christian Larroche
  • Publisher : CRC Press
  • Release Date : 2013-03-27
  • ISBN : 9781439887684
DOWNLOAD BOOKFermentation Processes Engineering in the Food Industry

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

Fermentation Processes: Emerging and Conventional Technologies

Fermentation Processes: Emerging and Conventional Technologies
  • Author : Mohamed Koubaa,Francisco J. Barba,Shahin Roohinejad
  • Publisher : John Wiley & Sons
  • Release Date : 2021-02-11
  • ISBN : 9781119505846
DOWNLOAD BOOKFermentation Processes: Emerging and Conventional Technologies

Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn