High Value Fermentation Products Volume 1

Author : Saurabh Saran,Vikash Babu,Asha Chaubey
Publisher : John Wiley & Sons
Page : 476 pages
File Size : 50,5 Mb
Release : 2019-04-09
Category : Science
ISBN : 9781119460015

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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.

Author : Saurabh Saran,Vikash Babu,Asha Chaubey
Publisher : Unknown
Page : 480 pages
File Size : 42,5 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.

Author : Saurabh Saran,Vikash Babu,Asha Chaubey
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 42,9 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.

Author : Saurabh Saran,Vikash Babu,Asha Chaubey
Publisher : John Wiley & Sons
Page : 463 pages
File Size : 50,7 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.

Author : Saurabh Saran,Vikash Babu,Asha Chaubey
Publisher : John Wiley & Sons
Page : 500 pages
File Size : 43,9 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.

Author : Deepa Chowdhri Hirani
Publisher : Walnut Publication
Page : 128 pages
File Size : 43,9 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.

Author : Caroline A. Spelman
Publisher : Unknown
Page : 168 pages
File Size : 45,7 Mb
Release : 1994
Category : Business & Economics
ISBN : UOM:39015032579511

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Non-food Uses of Agricultural Raw Materials by Caroline A. Spelman Pdf

Interest has recently grown in the non-food uses of agricultural raw materials (ARMs), particularly in developed economies. Reasons for this include the fact that in Western Europe at least, land is now surplus to food production requirements and concern about the environmental consequences of exploiting finite fossil resources. The end products sought for non-food uses are carbohydrates, fats and fibres derived from both conventional crops such as wheat, maize, oilseed rape, sugar beet and flax, as well as less conventional crops or byproducts such as lupins, elephant grass, straw and agricultural waste. This book provides an integrated perspective on both the technology and economics of the processes involved. In many cases, ARMs have to compete with cheaper substrates such as oil. The author analyzes two case studies in detail: bioethanol and a particular biodegradable plastic. Relevant political and legislative aspects, for example in the United States, Japan and the European community, as well as in less-developed countries such as Brazil, the Caribbean and some African countries where ARMs are used for energy purposes are also studied. The book will interest a wide range of people in academic research, industry and policy making concerned with the practical potential of this area of biotechnology.

Author : Ray Medina
Publisher : Scientific e-Resources
Page : 344 pages
File Size : 55,6 Mb
Release : 2019-05-21
Category : Electronic
ISBN : 9781839473494

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Fermentation Technology by Ray Medina Pdf

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 food, pharmaceuticals and alcoholic beverages on a large scale industrial basis. The basic principle involved in the industrial fermentation technology is that organisms are grown under suitable conditions, by providing raw materials meeting all the necessary requirements such as carbon, nitrogen, salts, trace elements and vitamins. The end products formed as a result of their metabA-olism during their life span are released into the media, which are extracted for use by human being and that have a high commercial value. The field of Fermentation Technology has been the science of many stormy developments in the past decade. The major products of fermentation technology produced economA-ically on a large scale industrial basis are wine, beer, cider, vinegar, ethanol, cheese, hormones, antibiotics, complete proteins, enzymes and other useful products. 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 : NPCS Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Page : 672 pages
File Size : 47,8 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.

Author : E. B. Nauman
Publisher : McGraw Hill Professional
Page : 628 pages
File Size : 53,5 Mb
Release : 2002
Category : Chemical reactors
ISBN : 0071377530

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Chemical Reactor Design, Optimization, and Scaleup by E. B. Nauman Pdf

The author provides an explanation of multiple chemical reactors in this book. Also included are numerical solutions and chapters on bio-chemicals and polymers. (Midwest).

Author : Nevijo Zdolec
Publisher : CRC Press
Page : 573 pages
File Size : 49,6 Mb
Release : 2017-11-22
Category : Science
ISBN : 9781498733052

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Fermented Meat Products by Nevijo Zdolec Pdf

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

Author : T. K. Ghose
Publisher : Ellis Horwood
Page : 384 pages
File Size : 50,8 Mb
Release : 1989
Category : Science
ISBN : UOM:39015016940721

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Bioprocess Engineering by T. K. Ghose Pdf

Author : Anonim
Publisher : Unknown
Page : 536 pages
File Size : 45,9 Mb
Release : 2003
Category : Chemistry, Technical
ISBN : UCSD:31822022826135

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Chemical Engineering Progress by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 982 pages
File Size : 43,6 Mb
Release : 1990
Category : Biochemical engineering
ISBN : UCLA:L0064285836

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Biotechnology Research Abstracts by Anonim Pdf

Monthly. Classified listing of references to worldwide articles dealing with all aspects of biotechnology. Also includes books and conferences. Each entry gives bibliographic information, institutional address of author(s), and abstract. Author and subject index.

Author : Anonim
Publisher : Unknown
Page : 118 pages
File Size : 45,7 Mb
Release : 2000
Category : Science
ISBN : UOM:39015056454195

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Vision 2020 by Anonim Pdf