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Author : Orville Edward May,Horace Terhune Herrick
Publisher : Unknown
Page : 40 pages
File Size : 50,7 Mb
Release : 1932
Category : Fermentation
ISBN : UIUC:30112019269213
Author : A. J. Pieters,Archibald Dixon Shamel,Benjamin Ralph Stauber,Chalmers Jackson King,Charles Sidney Leete,Charles Walter Collins,F. M. Grant,Fred Earl Keating,Frederick John Pritchard,Frederick Wulling Herbert,George McMillan Darrow,George Wright Hoffman,Harry Eugene Burke,Harvey John MacAloney,Hazel Katherine Stiebeling,Herman Meserve Johnson,Mary E. Sweeny,Neil E. Stevens,Orville Edward May,Oscar Roland Mathews,Perley Spaulding,Robert Claude Wright,Thomas Moore Whiteman,United States. Department of Agriculture,Walter Cochran Davis,Carl Stone Pomeroy,Charlotte Chatfield,Clarence Elbert Clement,George Fordyce Waldo,Harold Frederick Loomis,Horace Terhune Herrick,James Warren Hubbard,John Raymond Hansbrough,John Valentine Schaffner,Louis Henry Burgwald,Ruth Leah Morgan,Verner Ivan Clark,William Solomon Porte,Frank Nelson Harmon
Publisher : Unknown
Page : 654 pages
File Size : 55,6 Mb
Release : 1931
Category : Agriculture
ISBN : OSU:32435051492817
Author : H.-T. Herrick,O.-E. May
Publisher : Unknown
Page : 31 pages
File Size : 46,7 Mb
Release : 1932
Category : Electronic
ISBN : OCLC:459283886
Author : Avinash P. Ingle,Anuj Kumar Chandel,Silvio Silverio da Silva
Publisher : John Wiley & Sons
Page : 376 pages
File Size : 42,7 Mb
Release : 2020-04-13
Category : Science
ISBN : 9781119568827
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.
Author : National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Publisher : National Academies Press
Page : 208 pages
File Size : 53,5 Mb
Release : 1992-02-01
Category : Medical
ISBN : 9780309046855
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.
Page : 672 pages
File Size : 41,9 Mb
Release : 2011-10-01
Category : Electronic
ISBN : 9788178331379
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 : Maria M. Theron,J. F. Rykers Lues
Publisher : CRC Press
Page : 342 pages
File Size : 46,7 Mb
Release : 2010-09-16
Category : Technology & Engineering
ISBN : 9781420078435
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 g
Author : Albert Mccoy
Publisher : Unknown
Page : 226 pages
File Size : 42,5 Mb
Release : 2019-06-20
Category : Electronic
ISBN : 1682867625
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 : Gunnar Lidén
Publisher : MDPI
Page : 175 pages
File Size : 53,6 Mb
Release : 2018-04-13
Category : Electronic book
ISBN : 9783038425526
This book is a printed edition of the Special Issue "Carboxylic Acid Production" that was published in Fermentation
Author : Brycen Soto
Publisher : Scientific e-Resources
Page : 324 pages
File Size : 43,6 Mb
Release : 2019-03-20
Category : Electronic
ISBN : 9781839473487
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 : Ashok Pandey
Publisher : Unknown
Page : 0 pages
File Size : 52,9 Mb
Release : 1994
Category : Biochemical engineering
ISBN : 8122406610
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 : Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy
Publisher : John Wiley & Sons
Page : 323 pages
File Size : 48,7 Mb
Release : 2017-12-26
Category : Technology & Engineering
ISBN : 9781119049012
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.
Author : Bjorn Kristiansen,Joan Linden,Michael Mattey
Publisher : CRC Press
Page : 200 pages
File Size : 49,9 Mb
Release : 2002-04-12
Category : Science
ISBN : 9780203483398
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 : Leland Alfred Underkofler,Richard James Hickey
Publisher : Unknown
Page : 588 pages
File Size : 50,8 Mb
Release : 1954
Category : Fermentation
ISBN : UOM:39015018140619
Author : Leland Alfred Underkofler,Richard James Hickey
Publisher : Unknown
Page : 584 pages
File Size : 42,5 Mb
Release : 1954
Category : Acids
ISBN : UCAL:B3482353
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.