pandey ashok larroche christian dussap (25 résultats)

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

Etat : New. pp. x + 476.

Etat : New. pp. x + 476 Index 1st Edition.

Hardbound. Etat : 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. Etat : 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. Etat : 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.

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Gebunden. Etat : 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 .

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Etat : New. pp. 886.

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2 Vols. Contents Vol I Preface I Microbiology of Food Fermentation 1 New Aspects of Microbiology of Food FermentationMuhammad Shahid and Muhammad Asgher 2 Lactic Acid Bacteria as Starter CultureJose Luis Parada Caroline Tiemi Yamaguishi Ashok Pandey Vantee Thomaz Soccol and Carols Ricardo Soccol II Biochemistry of Food Fermentation 3 Metabolic Engineering for Microbial Food FermentationSantosh Noronha 4 Extremely-Low Temperature Fermentations in Food ProductionAthanasios A Koutinas Maria Kanellaki Argyro Bekatorou and Loulouda A Bosnea 5 Cold-Active Enzymes in Food IndustrySangeeta Negi-Bora III Process-Biotechnology for Food Fermentations 6 Types of Fermentation Kinetics and Factors Affecting ItMaria Henriques L Ribeiro 7 Characteristics and Techniques of Fermentation SystemsMarcel Gutierrez-Correa and Gretty K Villena 8 Bioreactors for Food FermentationsVerica Manojlovic Branko Bugarski and Viktor A Nedovic 9 Fermentation Technology for Food Industry Waste UtilizationMin Woo Lee Dae Sung Lee Hae Woo Lee Young Mi Kim Han-Saem Cho Gyoo Yeol Jung and Jong Moon Park IV Biosafety and Regulations 10 Food SafetyChandni Nair David Prince Charlotte Rambo and Suresh D Pillai 11 Predictive Microbiology for Safe Food ProductionAugustus Caeser Portella Adenise Lorenci Woiciechowski Jose Luis Parada Ashok Pandey Vanete Thomaz Soccol and Carlos Ricardo Soccol 12 Microbial ToxinsRengathavasi Thavasi Ibrahim M Banat and Poonam Singh-Nigam 13 Food Regulations ? The Need for Global HarmonizationAleksandra Stjepanovic Huub LM Lelieveld and Viktor Nedovic IndexVol II V Commercial food Fermentations i Direct Consumption Products 1 Oriental Fermented FoodsLalitagauri Ray and Debabrata Bera 2 Fermented Milk ProductsRajiv K Shah 3 Fermented Cereals ProductsZlatica Kohajdova 4 Fermented Fruits and VegetablesLuciana PS Vandenberghe Adriane BP Medeiros Julio C de Carvalho Ashok Pandey Vanete T Soccol and Carlos Ricardo Soccol 5 Fermented Meat ProductsPadma Iyer Paramita Bhattacharjee and Rekha S Singhalii Small-scale Products 6 Microbial Food EnzymesSwagata Pal Baishali Guha Arpita Maitry Shakuntala Ghorai and Suman Khowala 7 Microbial LipidsSyed Ubaid Ahmed Guillermo R Castro Carlos Ricardo Soccol Vanete Thomz Soccol Christian Larroche and Ashok Pandey 8 Microbial PolysaccharidesCeline Laroche and Philippe Michaud iii Alcoholic Products 9 Biochemistry and Molecular Biology of Yeast Alcoholic FermentationFelipe A Vargas Felipe Aceituno and Eduardo Agosin 10 Grape-Based Alcoholic BeveragesJuliano Lemos Bicas Mario Robert Marostica Junior and Glaucia Maria Pastore 11 Fruit-based Alcoholic BeveragesMario Roberto Marostica Junior Juliano Lemos Bicas and Glaucia Maria Pastore 12 Cereal-based Alcoholic BeveragesViktor A Nedovic Luk Daenen Verica Manojlovic Ida Leskosek-Cukalovic Branko Bugarski and Ronnie Willaert 13 Industrial Ethnaol ProductionParmeswaran Binod Reeta Rani Singhania Edgard Gnansounou Guillermo R Castro and Ashok Pandey VI Probiotics and Nutraceticals  14 PrebioticsSmita Nilegaonkar and Vaishali Agte 15 AntioxidantsAntimutagens in FoodsBushra Sultana Farooq Anwar Abdullah Ijaz HUssain and Zahed Mahmood 16 Fermented Functional FoodsMichele Rigon Spier Sascha Habu Vanete Thomaz Soccol Adenise Lorenci Woiciechowski Ashok Pandey and Carlos Ricardo Soccol 17 Production of Amino AcidsK Madhavan Nampoothiri VipinGopinath Kiran S Dhar and M Anusree 18 Production of vitaminsParameswaran Binod Raveendran Sindhu Carlos Ricardo Soccol and Ashok Pandey 19 Enzymatic production of functional fatsSuzana Ferreira-Dias 20 BacteriocinsBharti K Iyer Rekha S Singhal and Laxmi Ananthanarayan VII Additives for Food Industry 21 Production of food additivesPierre Fontanille and Christian Larroche 22 Production of food-grade pigmentsSumathy Babitha Carols Ricardo Soccol and Ashok Pandey 23 Production of food flavoursEmilio Rosales Francisco Deive Maria Asuncion Longo and Maria Angeles Sanroman 24 Production of organic acidsYoung-Jung Wee and Hwa-Won Ryu IndexThe aim of the b.

Paperback. Etat : Brand New. 2nd edition. 867 pages. 9.00x7.25x2.25 inches. In Stock. This item is printed on demand.

Etat : new. Questo è un articolo print on demand.