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Fermentation

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on;

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Fermentation

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on;

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Principles and Applications of Fermentation Technology

bioethanol production Poly-lactide production from lactic acid through fermentation technology Bacterial cellulose and its potential impact on;

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Fermentation Processes: Emerging and Conventional Technologies

processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes;

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Microbial Sensing in Fermentation

readers gain a clear understanding of microbial physiological adaptation during fermentation and its cumulative effect on productivity. This;

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Microorganisms and Fermentation of Traditional Foods

into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa;

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Principles of Fermentation Technology

-organisms, and includes comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on;

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Principles of Fermentation Technology

both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical;

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Microbial Energy Conversion

The book provides an overview on various microorganisms and their industrialization in energy conversion, such as ethanol fermentation;

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Influence of nitrogen source on fermentation and higher alcohol production by an industrial strain of Saccharomyces cerevisiae

Influence of Nitrogen Source on Fermentation and Higher Alcohol Production by an Industrial Strain of Saccharomyces Cerevisiae;

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Modern Solid State Fermentation

explanation of essence of solid state fermentation, but also their influence on microbial physiology. In addition, due to the rapid development;

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Current Developments in Biotechnology and Bioengineering

information on solid-state fermentation involving the basics of microbiology, biochemistry, molecular biology, genetics and principles of genetic;

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Industrial Fermentation

on fermentation is important in the specific branch of biomedical science, food science. In this book, the authors summarise such research;

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Advances in Vinegar Production

reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends;

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On Fermentation

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On Fermentation

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Advances in Fermented Foods and Beverages

benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring;

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Optimal Control of Switched Systems Arising in Fermentation Processes

The book presents, in a systematic manner, the optimal controls under different mathematical models in fermentation processes. Variant;

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Amino Acid Fermentation

This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development. The book is divided;

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Amino Acid Fermentation

This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development. The book is divided;

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Solid State Fermentation

This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation;

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Novel Food Fermentation Technologies

Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their;

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Fermentation Microbiology and Biotechnology, Fourth Edition

of fermentation biotechnology, from fermentation kinetics and dynamics to protein and co-factor engineering. It also sheds light on the new strategies;

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Fermentation Microbiology and Biotechnology, Fourth Edition

of fermentation biotechnology, from fermentation kinetics and dynamics to protein and co-factor engineering. It also sheds light on the new strategies;

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Brewing Yeast and Fermentation

fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects;

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Fermentation Microbiology and Biotechnology

Attempts to provide an overview of the various components of industrial fermentation process, mainly focusing on various types;

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Fermentation Processes Engineering in the Food Industry

, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes;

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