Principles of Fermentation Technology

Produk Detail:
  • Author : Peter F Stanbury
  • Publisher : Butterworth-Heinemann
  • Pages : 824 pages
  • ISBN : 0444634088
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Principles of Fermentation Technology

Download or Read online Principles of Fermentation Technology full in PDF, ePub and kindle. this book written by Peter F Stanbury and published by Butterworth-Heinemann which was released on 31 August 2016 with total page 824 pages. We cannot guarantee that Principles of Fermentation Technology book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field. Retains its successful structure and covers all components of the fermentation process Integrates the biological and engineering aspects of fermentation to discuss the most recent developments and advancements in the field Written in a style accessible to readers from either a biological or engineering background with each chapter supported by an extensive bibliography

Principles of Fermentation Technology

Principles of Fermentation Technology
  • Author : Peter F. Stanbury,Allan Whitaker,Stephen J Hall
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOK Principles 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
  • Release : 31 August 2016
GET THIS BOOK Principles 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

Essentials in Fermentation Technology

Essentials in Fermentation Technology
  • Author : Aydin Berenjian
  • Publisher : Springer
  • Release : 19 September 2019
GET THIS BOOK Essentials 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

Principles and Applications of Fermentation Technology

Principles and Applications of Fermentation Technology
  • Author : Arindam Kuila,Vinay Sharma
  • Publisher : John Wiley & Sons
  • Release : 05 September 2018
GET THIS BOOK Principles 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

Fermentation Technology

Fermentation Technology
  • Author : Ray Medina
  • Publisher : Scientific e-Resources
  • Release : 21 May 2019
GET THIS BOOK Fermentation 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

Microbial Technology

Microbial Technology
  • Author : H. J. Peppler,D. Perlman
  • Publisher : Academic Press
  • Release : 10 May 2014
GET THIS BOOK Microbial Technology

Microbial Technology: Fermentation Technology, Second Edition is a collection of papers that deals with fermentations and modifications of plant or animal products for foods, beverages, and feeds. The papers also review microbial technology: general principles, culture selection, laboratory methods, instrumentation, computer control, product isolation, immobilized cell usage, economics, and microbial patents. Several papers explain the process of fermentation and food modification in cheese, soy sauce, vinegar, mushroom, inocula for blue-veined cheeses, and blue cheese flavor. One paper discusses the technology

Fermentation Processes

Fermentation Processes
  • Author : Brycen Soto
  • Publisher : Scientific e-Resources
  • Release : 20 March 2019
GET THIS BOOK Fermentation Processes

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

Concepts in Biotechnology

Concepts in Biotechnology
  • Author : Charles F. A. Bryce,D. Balasubramanian Et Al., Charles F.A. Bryce
  • Publisher : Universities Press
  • Release : 01 October 2004
GET THIS BOOK Concepts in Biotechnology

The Book Covers The Fundamental Principles And Concepts In Biotechnology Which Form The Basis For The Subject And Illustrates Their Applications In Selected Areas Such As Health Care, Agriculture, Animal Systems, Bioprocess Technologies And Environmental Aspects. This Textbook Is The Outcome Of A Costed-Ibn Project On Curriculum Development In Biotechnology For Undergraduate Study. It Is Designed To Provide A Strong Base In This Emerging, Interdisciplinary Are Which Holds Great Promise For Economic Development.

Principles and Applications of Fermentation Technology

Principles and Applications of Fermentation Technology
  • Author : Arindam Kuila,Vinay Sharma
  • Publisher : John Wiley & Sons
  • Release : 31 July 2018
GET THIS BOOK Principles 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

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 : 11 February 2021
GET THIS BOOK Fermentation 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

Chemical and Biochemical Reactors and Process Control

Chemical and Biochemical Reactors and Process Control
  • Author : John Metcalfe Coulson,J.F. Richardson
  • Publisher : Elsevier
  • Release : 15 January 1994
GET THIS BOOK Chemical and Biochemical Reactors and Process Control

The publication of the third edition of "Chemical Engineering Volume" marks the completion of the re-orientation of the basic material contained in the first three volumes of the series. Volume 3 is devoted to reaction engineering (both chemical and biochemical), together with measurement and process control. This text is designed for students, graduate and postgraduate, of chemical engineering.

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 : 19 March 2004
GET THIS BOOK Handbook 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 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

Microbial Processes and Products

Microbial Processes and Products
  • Author : José-Luis Barredo
  • Publisher : Springer Science & Business Media
  • Release : 26 October 2021
GET THIS BOOK Microbial Processes and Products

The development of recombinant DNA techniques over the last 20 years has greatly expanded the opportunities for using microorganisms to produce a broad range of valuable substances. In Microbial Processes and Products, outstanding leaders in using microorganisms as cell factories describe in detail their best laboratory procedures for many processes and products mediated by microorganisms. An overview chapter describes how to develop strain improvement programs and strategies to optimize fermentation processes. Taking advantage of the most recent developments in such processes,