annual reports on fermentation processes volume 7

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Annual Reports On Fermentation Processes

Author : George T. Tsao
ISBN : 9781483213859
Genre : Science
File Size : 49. 4 MB
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Annual Reports on Fermentation Processes, Volume 7 deliberates the significant developments in fermentation processes. This book discusses the production and applications of Trichoderma reesei cellulase, microbial utilization of gaseous alkanes, and growth of mycelium and mushroom. The immobilized cells in sensing devices, economic aspects of fermentation processes, and impact of biotechnology on the health care industry are also elaborated. This text likewise covers the industrial mammalian cell culture, microbial biomass from renewables, and by-products from lignocellulosic materials. Other topics include the MB production by mixed cultures, costs of fermentation processes, and fermentations classified by carbon substrate. This volume is a good reference for students and researchers interested in fermentation research and developments.

Annual Reports On Fermentation Processes

Author : D. Perlman
ISBN : 9781483213804
Genre : Technology & Engineering
File Size : 43. 8 MB
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Annual Reports on Fermentation Processes, Volume 2 focuses on fermentation research and developments. This book discusses the production of fermentable sugars from cellulosic materials, fermentation products from cellulosic materials, and models and methods for computer control of fermenters. The kinetic hysteresis in enzyme and fermentation systems, immobilization methods, and process control on cultivation of microorganisms are also elaborated. This text likewise covers the yeast-derived products, nuclear modified cephalosporins, and biosynthetic pathways and metabolic regulation. Other topics include the microbial transformations of antibiotics and cytotoxic and antitumor compounds from fermentations. This volume is a good source for students and specialists conducting work on the significant developments concerning fermentation processes.

Coffee

Author : R. J. Clarke
ISBN : 9789400934177
Genre : Juvenile Nonfiction
File Size : 22. 68 MB
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The present volume, Volume 2 in this planned series on coffee, deals with processing and follows on naturally from the first volume on the chemistry of coffee, which described its numerous constituents in the green (raw) and various product forms. We have already remarked that coffee has great compositional complex ity, and this complexity of understanding extends when we come to that is, the many processes involved in the roasting consider its processing; of green coffee and its subsequent conversion into a consumable brew, especially through extraction and drying into an instant coffee. The simple brewing of roasted and ground coffee with water in the home also possesses considerable mystique and needs know-how for optimal results. The choice of green coffees from an almost bewildering array of different types available, through species/variety differences and different methods of processing from the coffee cherry to the green coffee bean, needs understanding and guidance. Furthermore, various forms of pre-treatment of green coffee before roasting are available. Some of these are little known, but others such as decaffeination, for those who desire roasted or instant coffee with little or no caffeine, are now becoming well established. Finally, both the processing of coffee cherries to coffee beans, leaving a range of different waste products (pulp, hulls, husk, parchment, etc.), and of roasted coffee after industrial aqueous extraction, leaving spent coffee grounds, provide waste products that have found considerable commercial value in different ways.

Yeast Technology

Author : Gerald Reed
ISBN : 9789401197717
Genre : Juvenile Nonfiction
File Size : 20. 38 MB
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Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.

The Publishers Trade List Annual

Author : R.R. Bowker Company
ISBN : 0835212890
Genre : Publishers' catalogs
File Size : 40. 34 MB
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Books In Print

Author :
ISBN : STANFORD:36105002106081
Genre : American literature
File Size : 50. 46 MB
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Applications Of Cell Immobilisation Biotechnology

Author : Viktor Nedovic
ISBN : 1402032293
Genre : Science
File Size : 22. 40 MB
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Cell immobilisation biotechnology is a multidisciplinary area, shown to have an important impact on many scientific subdisciplines – including biomedicine, pharmacology, cosmetology, food and agricultural sciences, beverage production, industrial waste treatment, analytical applications, biologics production. "Cell Immobilisation Biotechnology" is an outcome of the editors’ intention to collate the extensive and widespread information on fundamental aspects and applications of immobilisation/encapsulation biotechnology into a comprehensive reference work and to provide an overview of the most recent results and developments in this domain. "Cell Immobilisation Biotechnology" is divided into the two book volumes, FOBI 8A and FOBI 8B. The FOBI 8A volume, Fundamentals of Cell Immobilisation Biotechnology, is dedicated to fundamental aspects of cell immobilisation while the present volume, FOBI 8B, Applications of Cell Immobilisation Biotechnology, deals with diverse applications of this technology.

Scientific And Technical Books And Serials In Print 1989

Author : Bowker Editorial Staff
ISBN : 0835225550
Genre :
File Size : 86. 14 MB
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Microbiology Abstracts

Author :
ISBN : STANFORD:36105014015239
Genre : Algology
File Size : 85. 35 MB
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Books In Print Supplement

Author :
ISBN : STANFORD:36105210120353
Genre : American literature
File Size : 79. 43 MB
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