Food Biotechnology

Food Biotechnology
  • Author : Y. H. Hui,George G. Khachatourians
  • Publisher : John Wiley & Sons
  • Release : 18 January 1995
GET THIS BOOK Food Biotechnology

This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is easy-to-understand and can be used directly by readers interested in practical and commercial applications. So this book is important for researchers as a reference guide, and it can be used

Industrial Biotechnology

Industrial Biotechnology
  • Author : Christoph Wittmann,James C. Liao,Sang Yup Lee,Jens Nielsen,Gregory Stephanopoulos
  • Publisher : John Wiley & Sons
  • Release : 10 April 2017
GET THIS BOOK Industrial Biotechnology

The latest volume in the Advanced Biotechnology series provides an overview of the main production hosts and platform organisms used today as well as promising future cell factories in a two volume book. Alongside describing tools for genetic and metabolic engineering for strain improvement, the authors also impart topical information on computational tools, safety aspects and industrial-scale production. Following an introduction to general concepts, historical developments and future technologies, the text goes on to cover multi-purpose bacterial cell factories, including

Microorganisms in Environmental Management

Microorganisms in Environmental Management
  • Author : T. Satyanarayana,Bhavdish Narain Johri,Anil Prakash
  • Publisher : Springer Science & Business Media
  • Release : 02 January 2012
GET THIS BOOK Microorganisms in Environmental Management

Microbes and their biosynthetic capabilities have been invaluable in finding solutions for several intractable problems mankind has encountered in maintaining the quality of the environment. They have, for example, been used to positive effect in human and animal health, genetic engineering, environmental protection, and municipal and industrial waste treatment. Microorganisms have enabled feasible and cost-effective responses which would have been impossible via straightforward chemical or physical engineering methods. Microbial technologies have of late been applied to a range of environmental

Microorganisms in Foods 8

Microorganisms in Foods 8
  • Author : International Commission on Microbiological Specifications for Foods (ICMSF)
  • Publisher : Springer Science & Business Media
  • Release : 02 June 2011
GET THIS BOOK Microorganisms in Foods 8

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control,

World Directory of Collections of Cultures of Microorganisms

World Directory of Collections of Cultures of Microorganisms
  • Author : Vicki F. McGowan,V. B. D. Skerman
  • Publisher : Unknown
  • Release : 15 May 1982
GET THIS BOOK World Directory of Collections of Cultures of Microorganisms

Descriptions of 566 collections in 52 countries. Arranged numerically with indexes by geography, by general and specific kinds of organisms, by main interests of collections, and by personnel. Each entry gives acronym, address, sponsor, director, curator, main interests and fucnctions, subcollections, cultures held, availability of cultures, catalog, and date of reply.

Microorganisms and Fermentation of Traditional Foods

Microorganisms and Fermentation of Traditional Foods
  • Author : Ramesh C. Ray,Montet Didier
  • Publisher : CRC Press
  • Release : 21 August 2014
GET THIS BOOK Microorganisms and Fermentation of Traditional Foods

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and