A Handbook On High Value Fermentation Products Volume 2

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A Handbook on High Value Fermentation Products, Volume 2

Saurabh Saran,Vikash Babu,Asha Chaubey
A Handbook on High Value Fermentation Products Volume 2 Book PDF

Author : Saurabh Saran,Vikash Babu,Asha Chaubey
Publisher : John Wiley & Sons
Page : 463 pages
File Size : 44,6 Mb
Release : 2019-05-21
Category : Technology & Engineering
ISBN : 9781119555483

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A Handbook on High Value Fermentation Products, Volume 2 by Saurabh Saran,Vikash Babu,Asha Chaubey Pdf

Written by a group of world-renowned experts, the second volume in this groundbreaking set continues where the first volume left off, focusing on fermentation products that contribute to human welfare across a variety of industries. Green technologies are no longer the "future" of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to "go greener," and this is nowhere more apparent than in fermentation technology. This second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned with human welfare, including the leather industry, textiles, pharmaceutical and medical, food processing, and others. Covering topics such as chitin and chitosan, microbial polyhydroxyalkanoates, propanediol, and many others, the editors and contributors have contributed to an extremely important facet of chemical and process engineering and how to move these industries into a much more sustainable and environmentally conscious direction. From converting waste into apparel to creating healthier foods and more effective medicines, this is truly a monumental work that is a must-have for any chemical engineer, scientist, or chemist.

A Handbook on High Value Fermentation Products, Volume 2

Saurabh Saran,Vikash Babu,Asha Chaubey
A Handbook on High Value Fermentation Products Volume 2 Book PDF

Author : Saurabh Saran,Vikash Babu,Asha Chaubey
Publisher : John Wiley & Sons
Page : 500 pages
File Size : 40,8 Mb
Release : 2019-05-20
Category : Technology & Engineering
ISBN : 9781119555506

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A Handbook on High Value Fermentation Products, Volume 2 by Saurabh Saran,Vikash Babu,Asha Chaubey Pdf

Green technologies are no longer the “future” of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to “go greener,” and this is nowhere more apparent than in fermentation technology. This second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned with human welfare, including the leather industry, textiles, pharmaceutical and medical, food processing, and others. Covering topics such as chitin and chitosan, microbial polyhydroxyalkanoates, propanediol, and many others, the editors and contributors have contributed to an extremely important facet of chemical and process engineering and how to move these industries into a much more sustainable and environmentally conscious direction. From converting waste into apparel to creating healthier foods and more effective medicines, this is truly a monumental work that is a must-have for any chemical engineer, scientist, or chemist.

High Value Fermentation Products, Volume 1

Saurabh Saran,Vikash Babu,Asha Chaubey
High Value Fermentation Products Volume 1 Book PDF

Author : Saurabh Saran,Vikash Babu,Asha Chaubey
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 55,9 Mb
Release : 2019-03-12
Category : Science
ISBN : 9781119460046

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High Value Fermentation Products, Volume 1 by Saurabh Saran,Vikash Babu,Asha Chaubey Pdf

Green technologies are no longer the “future” of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to “go greener,” and this is nowhere more apparent than in fermentation technology. This book describes relevant aspects of industrial-scale fermentation, an expanding area of activity, which already generates commercial values of over one third of a trillion US dollars annually, and which will most likely radically change the way we produce chemicals in the long-term future. From biofuels and bulk amino acids to monoclonal antibodies and stem cells, they all rely on mass suspension cultivation of cells in stirred bioreactors, which is the most widely used and versatile way to produce. Today, a wide array of cells can be cultivated in this way, and for most of them genetic engineering tools are also available. Examples of products, operating procedures, engineering and design aspects, economic drivers and cost, and regulatory issues are addressed. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter is exclusively dedicated to large-scale production used in industrial settings.

High Value Fermentation Products, Volume 1

Saurabh Saran,Vikash Babu,Asha Chaubey
High Value Fermentation Products Volume 1 Book PDF

Author : Saurabh Saran,Vikash Babu,Asha Chaubey
Publisher : Unknown
Page : 480 pages
File Size : 50,6 Mb
Release : 2019
Category : Electronic
ISBN : OCLC:1119098049

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High Value Fermentation Products, Volume 1 by Saurabh Saran,Vikash Babu,Asha Chaubey Pdf

Green technologies are no longer the "future" of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to "go greener," and this is nowhere more apparent than in fermentation technology. This book describes relevant aspects of industrial-scale fermentation, an expanding area of activity, which already generates commercial values of over one third of a trillion US dollars annually, and which will most likely radically change the way we produce chemicals in the long-term future. From biofuels and bulk amino acids to monoclonal antibodies and stem cells, they all rely on mass suspension cultivation of cells in stirred bioreactors, which is the most widely used and versatile way to produce. Today, a wide array of cells can be cultivated in this way, and for most of them genetic engineering tools are also available. Examples of products, operating procedures, engineering and design aspects, economic drivers and cost, and regulatory issues are addressed. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter is exclusively dedicated to large-scale production used in industrial settings.

High Value Fermentation Products, Volume 1

Saurabh Saran,Vikash Babu,Asha Chaubey
High Value Fermentation Products Volume 1 Book PDF

Author : Saurabh Saran,Vikash Babu,Asha Chaubey
Publisher : John Wiley & Sons
Page : 548 pages
File Size : 41,9 Mb
Release : 2019-03-12
Category : Science
ISBN : 9781119460060

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High Value Fermentation Products, Volume 1 by Saurabh Saran,Vikash Babu,Asha Chaubey Pdf

Green technologies are no longer the “future” of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to “go greener,” and this is nowhere more apparent than in fermentation technology. This book describes relevant aspects of industrial-scale fermentation, an expanding area of activity, which already generates commercial values of over one third of a trillion US dollars annually, and which will most likely radically change the way we produce chemicals in the long-term future. From biofuels and bulk amino acids to monoclonal antibodies and stem cells, they all rely on mass suspension cultivation of cells in stirred bioreactors, which is the most widely used and versatile way to produce. Today, a wide array of cells can be cultivated in this way, and for most of them genetic engineering tools are also available. Examples of products, operating procedures, engineering and design aspects, economic drivers and cost, and regulatory issues are addressed. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter is exclusively dedicated to large-scale production used in industrial settings.

Natural Materials and Products from Insects: Chemistry and Applications

Dhiraj Kumar,Mohammad Shahid
Natural Materials and Products from Insects Chemistry and Applications Book PDF

Author : Dhiraj Kumar,Mohammad Shahid
Publisher : Springer Nature
Page : 161 pages
File Size : 51,8 Mb
Release : 2020-02-28
Category : Science
ISBN : 9783030366100

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Natural Materials and Products from Insects: Chemistry and Applications by Dhiraj Kumar,Mohammad Shahid Pdf

This book reviews the latest research on bioproducts from various economically important insects, such as silkworms, honey bees, lac and drosophila, and termites, and discusses their general, biomedical and industrial applications in detail. It includes chapters focusing on insects as a food source, probiotics, silk-based biomaterials, insect pheromones, insects as biomedicine source, pupa oil chemistry, non-protein compounds from Lepidopteran insects, insect chitin and chitosan, polyphenols and flavonoids. Model insects like Bombyx mori or bees were domesticated in Asian countries thousands of years ago. Over time, natural products from these animals became industrialized and today they attracting increasing attention thanks to their sustainability and their manifold applications in agriculture and biomedicine. The book is intended for entomologists, material scientists, natural product researchers and biotechnologists.

Optimization of Sustainable Enzymes Production

J Satya Eswari,Nisha Suryawanshi
Optimization of Sustainable Enzymes Production Book PDF

Author : J Satya Eswari,Nisha Suryawanshi
Publisher : CRC Press
Page : 239 pages
File Size : 52,7 Mb
Release : 2022-11-29
Category : Computers
ISBN : 9781000787757

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Optimization of Sustainable Enzymes Production by J Satya Eswari,Nisha Suryawanshi Pdf

This book is designed as a reference book and presents a systematic approach to analyze evolutionary and nature-inspired population-based search algorithms. Beginning with an introduction to optimization methods and algorithms and various enzymes, the book then moves on to provide a unified framework of process optimization for enzymes with various algorithms. The book presents current research on various applications of machine learning and discusses optimization techniques to solve real-life problems. The book compiles the different machine learning models for optimization of process parameters for production of industrially important enzymes. The production and optimization of various enzymes produced by different microorganisms are elaborated in the book It discusses the optimization methods that help minimize the error in developing patterns and classifications, which further helps improve prediction and decision-making Covers the best-performing methods and approaches for optimization sustainable enzymes production with AI integration in a real-time environment Featuring valuable insights, the book helps readers explore new avenues leading towards multidisciplinary research discussions The book is aimed primarily at advanced undergraduates and graduates studying machine learning, data science and industrial biotechnology. Researchers and professionals will also find this book useful.

Trichoderma: Agricultural Applications and Beyond

Chakravarthula Manoharachary,Harikesh Bahadur Singh,Ajit Varma
Trichoderma Agricultural Applications and Beyond Book PDF

Author : Chakravarthula Manoharachary,Harikesh Bahadur Singh,Ajit Varma
Publisher : Springer Nature
Page : 378 pages
File Size : 47,9 Mb
Release : 2021-01-04
Category : Science
ISBN : 9783030547585

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Trichoderma: Agricultural Applications and Beyond by Chakravarthula Manoharachary,Harikesh Bahadur Singh,Ajit Varma Pdf

This book gives a comprehensive overview on the various aspects of Trichoderma, a filamentous fungus ubiquitously present in soil. Topics addressed are the biology, diversity, taxonomy, ecology, biotechnology and cultivation of Trichoderma, to just name a few. Basic as well as applied aspects are covered and a special focus is given on use of Trichoderma in agriculture and beyond. Trichoderma species are widely distributed throughout the world in soil, rotting plant material, and wood. Although they are often considered as a contaminants, Trichoderma species are also known for their ability to act as biocontrol agents against various plant pathogens and plant diseases, and also as biostimulants promoting plant growth. The contents of this book will be of particular interest to, agricultural scientists, biotechnologists, plant pathologists, mycologists, and microbiologists, students, extension workers, policy makers and other stakeholders.

Handbook of Waste Management and Co-Product Recovery in Food Processing

Keith W. Waldron
Handbook of Waste Management and Co Product Recovery in Food Processing Book PDF

Author : Keith W. Waldron
Publisher : Elsevier
Page : 680 pages
File Size : 43,5 Mb
Release : 2009-10-26
Category : Technology & Engineering
ISBN : 9781845697051

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Handbook of Waste Management and Co-Product Recovery in Food Processing by Keith W. Waldron Pdf

...an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue... (Food Science and Technology - review of Volume 1) This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers. (The Chemical Engineer - review of Volume 1) Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management. Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. Provides essential information about the major issues and technologies involved in waste product valorisation Examines methods to reduce water and energy consumption in partciular food industry sectors Discusses the economic and legislative drivers for waste management and co-product recovery

Handbook of Food and Beverage Fermentation Technology

Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Handbook of Food and Beverage Fermentation Technology Book PDF

Author : Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Publisher : CRC Press
Page : 1104 pages
File Size : 48,5 Mb
Release : 2004-03-19
Category : Technology & Engineering
ISBN : 9780824751227

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Handbook of Food and Beverage Fermentation Technology by Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield Pdf

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.

Handbook on Fermented Foods and Chemicals

NPCS Board of Consultants & Engineers
Handbook on Fermented Foods and Chemicals Book PDF

Author : NPCS Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Page : 672 pages
File Size : 49,7 Mb
Release : 2011-10-01
Category : Electronic
ISBN : 9788178331379

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Handbook on Fermented Foods and Chemicals by NPCS Board of Consultants & Engineers Pdf

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.

Fermentation Products - I

Deepa Chowdhri Hirani
Fermentation Products I Book PDF

Author : Deepa Chowdhri Hirani
Publisher : Walnut Publication
Page : 128 pages
File Size : 54,9 Mb
Release : 2010-03-21
Category : Electronic
ISBN : 1954399758

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Fermentation Products - I by Deepa Chowdhri Hirani Pdf

The book of "Fermentation Products-I" gives an insight into the use of various microbial strains, fermentation conditions, process of production and recovery as well as uses of fermented foods and beverages. Traditional fermented products are discussed including, alcoholic beverages-Beer & Wine, food preservatives-Vinegar, Industrial alcohol, Mushrooms and Yeasts. The book is an updated and a comprehensive reference source for fermentation processes.

Equine Sports Medicine and Surgery

Kenneth W Hinchcliff,Andris J. Kaneps,Raymond J. Geor
Equine Sports Medicine and Surgery Book PDF

Author : Kenneth W Hinchcliff,Andris J. Kaneps,Raymond J. Geor
Publisher : Elsevier Health Sciences
Page : 1320 pages
File Size : 46,9 Mb
Release : 2013-07-01
Category : Medical
ISBN : 9780702054228

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Equine Sports Medicine and Surgery by Kenneth W Hinchcliff,Andris J. Kaneps,Raymond J. Geor Pdf

Equine Sports Medicine and Surgery provides the most up-to-date, in-depth coverage of the basic and clinical sciences required for management of the equine athlete. The unique treatment of exercise physiology and training within a clinical context, together with detailed review of all diseases affecting athletic horses, makes this the most comprehensive text available. The book will provide a thorough grounding in the basic physiology of each body system, and in particular the responses of each body system to exercise and training, that will be separate, but highly relevant to, the succeeding sections on clinical disorders of each body system. The highly respected editors have brought together an internationally renowned team of 50 contributors, producing the ultimate reference for veterinarians, students, horse-owners, and all those involved in the world of equine athletics. High quality artwork, including relevant radiographic, ultrasonographic, CAT scan, and MRI images, aid understanding and diagnosis Provides a truly international perspective, including guidelines pertinent to different geographic areas, and racing jurisdictions In-depth coverage of the role of the veterinarian in the management of athletic horses Explores the use of complementary therapies ~

Handbook of Fermented Food and Beverage Technology Two Volume Set

Y. H. Hui,E. Özgül Evranuz
Handbook of Fermented Food and Beverage Technology Two Volume Set Book PDF

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 1536 pages
File Size : 42,9 Mb
Release : 2012-05-21
Category : Technology & Engineering
ISBN : 9781482260700

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Handbook of Fermented Food and Beverage Technology Two Volume Set by Y. H. Hui,E. Özgül Evranuz Pdf

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Handbook of Food Products Manufacturing, Volume 2

Y. H. Hui,Ramesh C. Chandan,Stephanie Clark,Nanna A. Cross,Joannie C. Dobbs,William J. Hurst,Leo M. L. Nollet,Eyal Shimoni,Nirmal K. Sinha,Erika B. Smith,Somjit Surapat,Alan Titchenal,Fidel Toldrá
Handbook of Food Products Manufacturing Volume 2 Book PDF

Author : Y. H. Hui,Ramesh C. Chandan,Stephanie Clark,Nanna A. Cross,Joannie C. Dobbs,William J. Hurst,Leo M. L. Nollet,Eyal Shimoni,Nirmal K. Sinha,Erika B. Smith,Somjit Surapat,Alan Titchenal,Fidel Toldrá
Publisher : John Wiley & Sons
Page : 1240 pages
File Size : 42,6 Mb
Release : 2007-04-27
Category : Technology & Engineering
ISBN : 9780470125250

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Handbook of Food Products Manufacturing, Volume 2 by Y. H. Hui,Ramesh C. Chandan,Stephanie Clark,Nanna A. Cross,Joannie C. Dobbs,William J. Hurst,Leo M. L. Nollet,Eyal Shimoni,Nirmal K. Sinha,Erika B. Smith,Somjit Surapat,Alan Titchenal,Fidel Toldrá Pdf

This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.