fermentation processes emerging conventional (30 résultats)

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Hardcover. Etat : new. Hardcover. Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologiessuch as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiationfor biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomassDescribes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditionsHighlights the advantages of new technologies, such as reduced energy consumption and increased efficiencyDiscusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

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Hardback. Etat : New. Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial?growth and?can improve processes and?productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies-such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation-for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomassDescribes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditionsHighlights the advantages of new technologies, such as reduced energy consumption and increased efficiencyDiscusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

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Hardcover. Etat : new. Hardcover. Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologiessuch as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiationfor biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomassDescribes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditionsHighlights the advantages of new technologies, such as reduced energy consumption and increased efficiencyDiscusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Etat : New. 2021. 1st Edition. Hardcover. . . . . .

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Hardcover. Etat : Brand New. 324 pages. 9.75x6.75x0.75 inches. In Stock.

Hardback. Etat : New. Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial?growth and?can improve processes and?productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies-such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation-for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomassDescribes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditionsHighlights the advantages of new technologies, such as reduced energy consumption and increased efficiencyDiscusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

Etat : New. 2021. 1st Edition. Hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Etat : new. Hardcover. Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologiessuch as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiationfor biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomassDescribes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditionsHighlights the advantages of new technologies, such as reduced energy consumption and increased efficiencyDiscusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Buch. Etat : Neu. Neuware - Explores the use of conventional and novel technologies to enhance fermentation processesFermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries.The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies--such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation--for biomass fractionation and microbial stimulation. This authoritative resource:\* Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass\* Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions\* Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency\* Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demandOffers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

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Buch. Etat : Neu. Fermentation Processes | Emerging and Conventional Technologies | Oleg Paliy (u. a.) | Buch | Englisch | 2025 | Kruger Brentt Publisher UK. LTD. | EAN 9781787153226 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Hardcover. Etat : Brand New. 324 pages. 9.75x6.75x0.75 inches. In Stock. This item is printed on demand.

Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Overview of Fermentation: Provide an in-depth introduction to fermentation processes, including the principles of microbial fermentation, the role of microorganisms, and the biochemical pathways involved in the production of fermented products. Applications Across Industries: Showcase the diverse applications of fermentation processes in various industries, including food and beverage production (e.g., dairy products, alcoholic beverages, fermented foods), pharmaceutical manufacturing (e.g., antibiotics, enzymes, vaccines), and bioremediation (e.g., wastewater treatment, environmental cleanup). Optimization and Scale-up: Address strategies for optimizing fermentation processes, including media formulation, process parameters optimization, strain improvement, and scale-up considerations, to maximize productivity, efficiency, and product quality. Sustainability and Green Bioprocessing: Highlight the importance of sustainability in fermentation processes, including the use of renewable resources, waste minimization, energy efficiency, and eco-friendly production methods, to reduce environmental impact and promote sustainable development in bioprocessing industries.