Food Bioconversion

Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can be used to transform waste into compounds that can be used in food, and how specialized living cells in plants, animals and water can convert the most polluting agents into useful non-toxic products in a sustainable way. This great reference on the bioconversion of industrial waste is ideal in a time when food resources are limited and entire communities starve. Presents extraction techniques of biological properties to enhance food’s functionality, i.e. functional foods or nutraceuticals Provides detailed information on waste material recovery issues Compares different techniques to help advance research and develop new applications Includes research solutions of different biological treatments to produce foods with antibiotic properties, i.e. probiotics Explores how bioconversion technologies are essential for research outcomes to increase high quality food production

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  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Pages : 550 pages
  • ISBN : 0128112069
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Bioconversion

Food Bioconversion

Food Bioconversion
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 29 June 2017
GET THIS BOOKFood Bioconversion

Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can be used to transform waste into compounds that can be used in food, and how specialized living cells in plants, animals and water can convert the most polluting agents into useful non-toxic products in a sustainable way. This great reference on the bioconversion of

Biotechnology of Algae

Biotechnology of Algae
  • Author : Virginia Stone,Robert D. Warmbrodt,Ann Townsend Young,National Agricultural Library (U.S.)
  • Publisher : Unknown Publisher
  • Release : 26 February 1992
GET THIS BOOKBiotechnology of Algae

General interest; Culture; Gene expression and sequencing studies; Products and product development; Bioremediation using algae.

Food Waste Management

Food Waste Management
  • Author : Elina Närvänen,Nina Mesiranta,Malla Mattila,Anna Heikkinen
  • Publisher : Springer Nature
  • Release : 03 September 2019
GET THIS BOOKFood Waste Management

This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the book address households, consumers, and organizations, and their role in reducing food waste. Rather than focusing upon the reasons for food waste itself, the chapters develop research-based solutions for the problem, providing a much-needed solution-orientated approach that takes multiple perspectives into account.

Food Biosynthesis

Food Biosynthesis
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 19 June 2017
GET THIS BOOKFood Biosynthesis

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future

Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 18 July 2017
GET THIS BOOKSoft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be

Microbial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 04 August 2017
GET THIS BOOKMicrobial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary

Bioconversion of Waste Materials to Industrial Products

Bioconversion of Waste Materials to Industrial Products
  • Author : A.M. Martin
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKBioconversion of Waste Materials to Industrial Products

By covering both the general principles of bioconversion and the specific characteristics of the main groups of waste materials amenable to bioconversion methods, this new book provides the chemical, biochemical, agrochemical and process engineer with clear guidance on the use of these methods in devising a solution to the problem of industrial waste products.

Biotechnology, Gene Technology

Biotechnology, Gene Technology
  • Author : Hans-Jürgen Rehm
  • Publisher : Wiley-Blackwell
  • Release : 01 August 1989
GET THIS BOOKBiotechnology, Gene Technology

This is the last volume to appear in the successful ten-volume series 'Biotechnology', the largest yet to have been published on the subject. Over thirty experts from universities, institutes, and industry describe the most recent findings in this fascinating area of molecular biology. Basic insights, methods, and safety measures relating to the production and use of artificial genes are presented. In contrast to other volumes in the series, topics not usually considered in terms of microbial fermentation technology are discussed.

Fruit Flavors

Fruit Flavors
  • Author : Russell L. Rouseff,Margaret M. Leahy,American Chemical Society. National meeting,American Chemical Society. Meeting
  • Publisher : Wiley-VCH
  • Release : 27 July 1995
GET THIS BOOKFruit Flavors

Examines new analytical techniques to determine authenticity of "natural" fruit flavors, aromas, and essential oils. Describes the biochemical pathways as well as bioconversion of fruit flavors. Reviews the conversion of flavorless precursors to intensely flavored key aroma components in tomatoes, apricots, and apples and describes the effect of packaging and storage on flavor of orange juice, apples, pears, and berries. Describes analytical and sensory characteristics of orange juice, cupuac, carambola, and kiwi fruit flavors and correlates analytical and sensory techniques.

Applications of Cell Immobilisation Biotechnology

Applications of Cell Immobilisation Biotechnology
  • Author : Viktor Nedovic,Ronnie Willaert
  • Publisher : Springer Science & Business Media
  • Release : 06 April 2006
GET THIS BOOKApplications of Cell Immobilisation Biotechnology

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. "

Encyclopedia of Human Nutrition

Encyclopedia of Human Nutrition
  • Author : Benjamin Caballero,Lindsay Allen,Andrew Prentice
  • Publisher : Academic Press
  • Release : 10 August 2005
GET THIS BOOKEncyclopedia of Human Nutrition

"This encyclopedia contains signed articles with bibliographies written by an international group of distinguished academics, research scientists, and food-industry professionals. The alphabetical entries cover the scientific, political, and social aspects of nutrition. Among the subjects included are individual nutrients and foods, anatomy and physiology, nutritional therapy for diseases and conditions, and subjects such as nutritional management of refugees, nutrition education, religious customs, and folklore. Appendixes with charts of weights and measures, nutritional allowances, and nutritional content of foods appear in

Biofuels from Food Waste

Biofuels from Food Waste
  • Author : Antoine Prandota Trzcinski
  • Publisher : CRC Press
  • Release : 21 August 2017
GET THIS BOOKBiofuels from Food Waste

According to the UN's Food & Agricultural Organization (FAO), one third of food produced globally for human consumption (nearly 1.3 billion tons) is lost annually. Food waste has often been incinerated with other combustible municipal wastes for possible recovery of heat or other forms of energy, however, incineration is not cost-effective, and can cause air pollution. Due to its organics- and nutrient-rich nature, food waste could be viewed as a useful resource for production of high-value platform chemicals through fermentation. This book