Rosane f. schwan (17 Ergebnisse)

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. Dr. Rosane Freitas Schwan is a Full Professor within the Microbiology Group, Department of Biology at the Federal University of Lavras, Minas Gerais, Brazil, where she is involved in research on the microbiology of fermented foods and beverages. P.

Paperback. Zustand: Brand New. 632 pages. 7.00x1.30x10.00 inches. In Stock.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Taschenbuch. Zustand: Neu. Neuware - Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world.The chapters cover such topics as history, classification, scale-up, analytical tools, and mathematical and kinetic models for the operation of bioreactors in the food industry. In addition, chapters detail the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented beverages (beer, wine), distilled beverages, and organic compounds such as enzymes, acids, aromas, and pigments (biocolorants), among others.Key Features: - Describes the basic and applied aspects of bioreactor in food processing - Gathers information on bioreactors that is scattered in different journals and monographs as reviews and research articles - Covers various types of bioreactors including stirred tank, airlift, photo-bioreactor, and disposable bioreactors - Gives a broad overview of what exactly is involved in designing a bioreactor and optimizing its performance and finally their applications in the food processing industry The broad interdisciplinary approach of this book will certainly make your reading very interesting, and we hope that it can contribute to knowledge and instigate creative thinking to overcome the challenges that food bioprocessing brings us. …

Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 633 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Zustand: New. In English.

Hardcover. Zustand: Brand New. 408 pages. 9.49x6.54x1.61 inches. In Stock.

Buch. Zustand: Neu. Neuware - Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality, safety, and value.Cocoa and Coffee Fermentations explores the scientific principles behind cocoa and coffee fermentation. The book covers botanical and production backgrounds, methods of bean fermentation and drying, microbial ecology and activities of fermentation, the biochemistry of fermentation, product quality and safety, and waste utilization. The book aims to optimize cocoa and coffee processing based on scientific evidence to enhance traditional processing methods that often give rise to inefficiencies and inconsistencies in product quality. It also aims to provide a better understanding of the complex microbial ecology in cocoa and coffee fermentations which involve interactions between species of yeasts, bacteria, and filamentous fungi.Cocoa and Coffee Fermentations hopes to inspire further research linking the microbiology and biochemistry of cocoa and coffee bean fermentations with the development of better controlled fermentations, implementation of quality assurance programs, and ultimately improvement of the sensory attributes of the final product.…

Hardcover. Zustand: Brand New. 608 pages. 10.00x7.00x10.00 inches. In Stock.