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Fermentation and Biochemical Engineering Handbook

This is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production;

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Fundamentals of Biochemical Engineering

, Biochemical Engineering and Biotechnology. Process Biotechnology, fundamentals of microbiology, immobilization, enzymes, bioreactor sterilization;

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Current Developments in Biotechnology and Bioengineering

engineering, metabolic engineering and biochemical engineering. This volume of the series is on Solid-State fermentation (SSF), which would cover the;

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Fermentation and Biochemical Engineering Handbook

Biochemical Engineering Handbook emphasizes the operation, development and design of manufacturing processes that use fermentation, separation and;

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Experimental Process Biotechnology Protocols

Experimental Process Biotechnology is one of the basic requirements for Biochemical Engineering, Bioprocess Engineering and Biotechnology;

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Advanced Fermentation and Cell Technology

ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial;

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Principles of Fermentation Technology

This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology;

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Handbook of Indigenous Foods Involving Alkaline Fermentation

technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well;

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Biochemical Engineering

reactions, microbial cell growth kinetics, transport phenomena, different control systems used in the fermentation industry, and case studies;

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Food Engineering Handbook

fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food;

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Biochemical Engineering and Biotechnology

. Biochemical Engineering and Biotechnology demonstrates the application of biological sciences in engineering with theoretical and practical aspects to;

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Fermentation Processes Engineering in the Food Industry

. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as: Methods and techniques;

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Fermentation Processes Engineering in the Food Industry

. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as: Methods and techniques;

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Microbial Sensing in Fermentation

A comprehensive review of the fundamental molecular mechanisms in fermentation and explores the microbiology of fermentation technology and;

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Food Engineering Handbook, Two Volume Set

of solid-liquid and supercritical fluid extraction and food behaviors Explores fermentation, enzymes, fluidized-bed drying, and more;

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Theory and Design of Fermentation Processes

Uses chemical engineering principles for the study of fermentation processes Provides detailed coverage of stoichiometry and kinetics;

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Current Developments in Biotechnology and Bioengineering

of fermentation processes and their application in various food products Includes unique coverage of the biochemical processes involved;

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Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical;

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Mathematical and Statistical Applications in Food Engineering

fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation;

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Biochemical Engineering

Biochemical engineering is the application of engineering principles to conceive, design, develop, operate, and/or use processes and;

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Principles of Fermentation Technology

, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development;

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Microbial Biotechnology

include microbiology, biochemistry, genetics, molecular biology, chemistry, biochemical engineering, and bioprocess engineering. In addition, it;

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Microbial Biotechnology

include microbiology, biochemistry, genetics, molecular biology, chemistry, biochemical engineering, and bioprocess engineering. In addition, it;

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Handbook of Fermented Meat and Poultry

. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation;

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Handbook of Chemical and Biochemical Technologies

Handbook of Chemical and Biochemical Technologies studies several concepts of technology in relation to chemical and biochemical including;

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Industrial Microbiology

biotechnology and microbiology courses and students of food science and biochemical engineering, this text provides a wide-ranging introduction to the;

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Technologies for Biochemical Conversion of Biomass

platform, enzyme platform, cell refining platform, sugar platform, fermentation platform, and post-treatment platform. Readers will find a;

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