ashok pandey claude gilles dussap (16 Ergebnisse)

Zustand: New. pp. x + 476 Figures, Illus.

Hardbound. Zustand: As New. New. Contents Preface. I. Food from plants 1. Bioprocessing cereals for health/Severino S. Pandiella Hemant M. Patel Zoe Mousia and Colin Webb. 2. Harvesting technology for arthrospira platensis in advanced life support system/Heleen De Wever Veerle Van Hoof Chris Dotremont Ludo Diels Farida Doulami Dries Demey Pascal Jaouen and Christophe Lasseur. 3. Influence of siderophoregenic microorganisms on nutritional value addition of groundnut/Sudhir B. Chincholkar and AV Manwar. 4. Culture of microalgae/Guillaume Cogne Jean Bernard Gros and Claude Gilles Dussap. II. Biotransformations 5. Microbial terpene biotransformation/Rudiger Kaspera Ulrich Krings and Ralf G Berger. 6. Esterification in organic solvents by silica gel immobilized candida rugosa lipase/Rachna Dave and Datta Madamwar. 7. Bioflavours via fermentation and biocatalysis microbes at their best/Erick J. Vandamme and Willy Soetaert. 8. Purification of a pinene oxide lyase from Pseudomonas rhodesiae CIP 107491/Celine Laroche Pierre Fontanille and Christian Larroche. 9. The effect of enzymatic transesterification on rheological properties of fat blends rich in Omega 3 polyunsaturated fatty acids/Ana Claudia Nascimento Ana Sofia Pires Jose Henrique Gusmao Isabel de Sousa and Suzana Ferreira Dias. 10. Lipase catalyzed synthesis of butyl butyrate by direct esterification optimization by factorial design/Julio Cesar dos Santos and Heizir Ferreira de Castro. III. Production of enzymes proteins and other additives 11. Production of bio additives for food industry from agro industrial residues/Carlos R. Soccol Ashok Pandey Adriane BP Medeiros Luciana PS Vandenberghe Julio C Carvalho and Adenise L Woiciechowski. 12. Production of industrial enzymes in solid state fermentation/George Szakacs. 13. Purification and characterization of b fructofuranosidases from Aspergillus niger in submerged and solid state fermentation/B. Ashokkumar S.R Senthilkumar and P. Gunasekaran. 14. Submerged and solid state cultures of penicillium camembertii and geotrichum candidum factors affecting the pH/Abdeltif Amrane Mazen Aldarf Majda Aziza Catherine Couriol Florence Fourcade and Yves Prigent. 15. Natural food colorants from Monascus purpureus/Sumathy Babitha Chandran Sandhya Julio C Carvalho Carlos R Soccol and Ashok Pandey. 16. Pleurotus cultivation in submerged culture and nutritional value of fruit bodies cultivated in solid culture/Marcia LL Silveira Elisabeth Wisbeck Jorge L. Ninow Rgina M.M Gern and Sandra A Furlan. IV. Production of dairy products and alcoholic fermentation 17. Kefir starter culture in food production/Athanasios A. Koutinas and Argyro Bekatorou. 18. Elucidation of the ctalytic mechanisms of cysteine proeinases possible applications in cheese and other dairy products processing/Leonidas G. Theodorou Kostas Lymperopoulos Joseph G. Bieth and Emmanuel M. Papamichael. 19. Influence of pH and pressure homogenization on the continuous foaming process applied to dairy fermented foods/Mohsen Labbafi Christophe Vial and Gholamreza Djeveh. 20. Camembert type cheese bioreactor microbiological physiological and aroma compounds dynamic evolutions during ripening/Leclercq Perlat Marie Noelle Spinnler Henry Eric and Corrieu Georges. 21. Wine making and biotechnology new contributions in a traditional process/Pierre Strehaiano Felipe Ramon Portugal Sofia Silva and Patricia Taillandier. 22. Simulation of the enzymatic hydrolysis of starch in industrial beer mashing condition/Cedric Brandam Xuan Mi Meyer Pierre Strehaiano Jacques Proth Nathalie Dallies and Herve Pingaud. V. Monitoring control modeling and scale up of bioprocesses 23. A global approach to predict listeria innocua growth at the surface of foods as a function of the media and process characteristics/Isabelle Lebert Stephane Portanguen Andre Lebert and Claude Gilles Dussap. 24. Software sensors a tool for measurement and control of food bioprocesses/Georges Corrieu Cristian Trellea Bruno Perret and Eric Latrille. 25. Importance of CO2 m.

Hardbound. Zustand: As New. New. Contents Preface. 1. Bioprocessing cereals for health study on the effects of organic solvent stress on Bacillus licheniformis S 86/Sebastian Torres Licia M. Pera Ashok Pandey and Guillermo R. Castro. 2. Stimuli responsive polymers in biotechnology/Smita 222 pp.

Hardbound. Zustand: As New. New. Contents Preface. Contributing authors. I. General 1. New tools for isolation and identification of micro organisms/Cecile Militon Corinne Petit Biderre and Pierre Peyret. 2. Immobilization Microencapsulation/P. Fernandes and J.M.S. Cabral. 3. Nanobiotechnology and bioprocesses/Arup Mukherjee. II. Bioprocess optimization design of bioreactors and downstream processing 4. Biosensors/Beatriz Lopez Ruiz Marta Sanchez Paniagua Lopez Arturo Jose Miranda Ordieres and Noemi Santos Alvarez. 5. Metabolic engineering and other methods for strain improvement/Anne Ruffing and Rachel Ruizhen Chen. 6. Fermentation media Design and properties/Jean Bernard Gros. 7. Bioreactors Functions in fermentation processes/Bimal Chandra Bhattacharya Soumitra Banerjee and Tapan Kumar Ghosh. 8. Statistical design for the optimization of fermentation processes/Christophe Vial. 9. Downstream processing of biologicals A strategic approach/Tapati Bhanja Mithu Das and Rintu Banerjee. III. Industrial products and bioprocesses 10. Industrial enzymes/Parameswaran Binod Reeta Rani Singhania Carlos Ricardo Soccol and Ashok Pandey. 11. Fermented beverages The examples of winemaking/Jean Marie Sablayrolles. 12. Production of organic acids Citric Gluconic and Lactic acids/Hwa Won Ryu Young Jung Wee Jin Nam Kim and L.V.A. Reddy. 13. Production of vaccines and antibodies/Lopa Adhikary Subhra R. Chakrabarti and Raman Rao. 14. Production of Amino Acids L lysine and Glutamic Acid/Maria A. Longo and Ma Angeles Sanroman. 15. Production of fermented dairy products/Maria Kanellaki Loulouda A. Bosnea and Athanasios A. Koutinas. 16. Production of Mushrooms/Leifa Fan Carlos Ricardo Soccol Ashok Pandey and Huijuan Pan. 17. Production of bioflavours/Tom Desmet An Cerdobbel Wim Soetaert and Erick Vandamme. 18. Production of bacterial and fungal polysaccharides/Cedric Delattre Celine Laroche and Philippe Michaud. 19. Production of biofertilizers/Mani N. Jha and Kumari Sonia. 20. Solid state fermentation/Jose A. Rodriguez Leon Carlos R. Soccol Reeta Rani Singhania Ashok Pandey Wilerson Sturm Luiz Alberto Junior Letti Luciana P.S. Vandenberghe and Daniel E. Rodriguez Fernandez. 21. Biotransformations/Licia M. Pera Mario D. Baigori and Guillermo R. Castro. 22. Bioremediation/Valentina Umrania Cedric Vachelard and Christian Larroche. 23. Aerobic environmental processes/Veeriah Jegatheesan Li Shu Chettiyappan Visvanathan and Bui Xuan Thanh. 24. Anaerobic environmental processes/Dilip Ramchandra Ranade Kalluri Krishna Meher Devyani Vijay Savant and Ashok Dattatraya Patwardhan. Index. 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. The entire presentation has been divided in three section comprising 24 chapters from the eminent experts from all over the world. The text is supported by numerous clear informative diagrams. The book would be of great interest to the students and researchers of applied biology biotechnology microbiology biochemical and chemical engineering. 672 pp.

Zustand: New.

Zustand: New. pp. 886.

Zustand: New. pp. 510.

Gebunden. Zustand: New. Global concern for energy security and environmental protection has put great emphasis on the search for alternative energy sources, particularly for the transport sector. Biofuels have emerged as a highly promising source of alternative energy. This title .

Zustand: New.

Hardcover. Zustand: Brand New. 296 pages. 10.00x7.00x10.00 inches. In Stock.

Zustand: New. Presents a holistic view of biofuels in research, operation, scale-up and application Widens the scope of the existing technologies, providing state-of-the-art information and knowledge Provides strategic integrations of various b.

Gebunden. Zustand: New.

Zustand: New. InhaltsverzeichnisSection I. Advanced analytical methods for estimating engineering properties of foods 1. Structural analysis of food materials 2. Rheological analysis of food materials 3. Thermal analysis of food materials 4.

Taschenbuch. Zustand: Neu. Neuware.

Buch. Zustand: Neu. Neuware.

Taschenbuch. Zustand: Neu. Neuware - Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability.