Innovations in Fermentation and Phytopharmaceutical Technologies

This book PDF is perfect for those who love Technology & Engineering genre, written by Hrudayanath Thatoi and published by Elsevier which was released on 14 June 2022 with total hardcover pages 522. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Innovations in Fermentation and Phytopharmaceutical Technologies books below.

Innovations in Fermentation and Phytopharmaceutical Technologies
Author : Hrudayanath Thatoi
File Size : 50,6 Mb
Publisher : Elsevier
Language : English
Release Date : 14 June 2022
ISBN : 9780128218921
Pages : 522 pages
Get Book

Innovations in Fermentation and Phytopharmaceutical Technologies by Hrudayanath Thatoi Book PDF Summary

Innovations in Fermentation and Phytopharmaceutical Technologies discusses recent advancements in the field of different bioprocessing aspects for the development of different reactors, fermented products and phytopharmaceuticals. Written by leading experts in the field, the book presents the basic principles of upstream processing techniques, advanced downstream process technologies, and recycling of by-products during formation/production of various fermented and phytopharmaceutical products. The informative chapters in the book outline an application-oriented path for academicians, researchers and scientists in the field of industrial fermentation technology and phytopharmaceutical production. Includes concepts and examples of bioreactors, fermentation processes, fermentative and phytopharmaceutical products Describes the application of concepts of product formation, product recovery and waste utilization Provides new updates of information on the technological aspects of upstream and downstream processes/equipment and their respective products

Innovations in Fermentation and Phytopharmaceutical Technologies

Innovations in Fermentation and Phytopharmaceutical Technologies discusses recent advancements in the field of different bioprocessing aspects for the development of different reactors, fermented products and phytopharmaceuticals. Written by leading experts in the field, the book presents the basic principles of upstream processing techniques, advanced downstream process technologies, and recycling of

Get Book
Innovations in Technologies for Fermented Food and Beverage Industries

This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering

Get Book
Innovations in Technologies for Fermented Food and Beverage Industries

This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering

Get Book
Microbial Bioreactors for Industrial Molecules

Harness the planet’s most numerous resources with this comprehensive guide Microorganisms constitute the invisible majority of all living creatures on Earth. They are found virtually everywhere on the planet, including environments too extreme for any larger organisms to exist. They form a hugely significant resource whose potential value for

Get Book
Novel Food Fermentation Technologies

Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers

Get Book
Fermented Foods  Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters

Get Book
Advances in Food Bioproducts and Bioprocessing Technologies

"The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe

Get Book
Advances in Fermented Foods and Beverages

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part

Get Book