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Condition: As New. Unread book in perfect condition.
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Fermentation Processes Engineering in the Food Industry
Book 19 of 59: Contemporary Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Fermentation Processes Engineering in the Food Industry
Book 19 of 59: Contemporary Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Fermentation Processes Engineering in the Food Industry
Book 19 of 59: Contemporary Food EngineeringLanguage: English
Published by Taylor & Francis Ltd, 2016
ISBN 10: 1138198676 ISBN 13: 9781138198678
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days.
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Kartoniert / Broschiert. Condition: New.
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Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Taschenbuch. Condition: Neu. Fermentation Processes Engineering in the Food Industry | Carlos Ricardo Soccol (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2016 | CRC Press | EAN 9781138198678 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Condition: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Condition: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Paperback. Condition: Brand New. reprint edition. 510 pages. 9.21x6.14x1.18 inches. In Stock.
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Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)
Book 19 of 59: Contemporary Food EngineeringSeller: Phatpocket Limited, Waltham Abbey, HERTS, United Kingdom
Seller rating 5 out of 5 stars
Condition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
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Fermentation Processes Engineering in the Food Industry
Book 19 of 59: Contemporary Food EngineeringLanguage: English
Published by Taylor & Francis Group, 2013
ISBN 10: 1439887659 ISBN 13: 9781439887653
Condition: New. pp. 552.
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Condition: As New. Unread book in perfect condition.
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Fermentation Processes Engineering in the Food Industry
Book 19 of 59: Contemporary Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Gebunden. Condition: New.
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Fermentation Processes Engineering in the Food Industry
Book 19 of 59: Contemporary Food EngineeringSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Fermentation Processes Engineering in the Food Industry
Book 19 of 59: Contemporary Food EngineeringLanguage: English
Published by Taylor & Francis Group, 2013
ISBN 10: 1439887659 ISBN 13: 9781439887653
Condition: New. pp. 552.
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Fermentation Processes Engineering in the Food Industry
Book 19 of 59: Contemporary Food EngineeringLanguage: English
Published by Taylor & Francis Inc Mär 2013, 2013
ISBN 10: 1439887659 ISBN 13: 9781439887653
Buch. Condition: Neu. Neuware - With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients.Exploring a host of important topics in engineering fermentation processes, the book covers topics such as: \* Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry \* The fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation \* Physical and chemicals factors that affect fermentation processes \* Different types of fermenters employed in submerged and solid-state fermentation \* Unitary operations for solid-liquid separation, concentration, and drying of fermented foods \* Instrumentation and control of industrial fermentation processes The final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied. An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.
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Fermentation Processes Engineering in the Food Industry
Book 19 of 59: Contemporary Food EngineeringLanguage: English
Published by Taylor & Francis, CRC Press, 2016
ISBN 10: 1138198676 ISBN 13: 9781138198678
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as:Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industryThe fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operationPhysical and chemicals factors that affect fermentation processesDifferent types of fermenters employed in submerged and solid-state fermentationUnitary operations for solid-liquid separation, concentration, and drying of fermented foodsInstrumentation and control of industrial fermentation processesThe final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied. An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes. 510 pp. Englisch.
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Fermentation Processes Engineering in the Food Industry
Book 19 of 59: Contemporary Food EngineeringLanguage: English
Published by Taylor & Francis, CRC Press, 2016
ISBN 10: 1138198676 ISBN 13: 9781138198678
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as:Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industryThe fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operationPhysical and chemicals factors that affect fermentation processesDifferent types of fermenters employed in submerged and solid-state fermentationUnitary operations for solid-liquid separation, concentration, and drying of fermented foodsInstrumentation and control of industrial fermentation processesThe final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied. An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.
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Fermentation Processes Engineering in the Food Industry
Book 19 of 59: Contemporary Food EngineeringLanguage: English
Published by Taylor & Francis Group, 2013
ISBN 10: 1439887659 ISBN 13: 9781439887653
Condition: New. pp. 552 50 Illus. This item is printed on demand.
