Fermentation Processes: Emerging and Conventional Technologies
Fermentation Processes: Emerging and Conventional Technologies is focused on enhancing fermentation processes under conventional and non conventional conditions.The application of emerging technologies (e.g. ultrasounds, pulsed electric fields, microwaves, etc.) to increase the accessibility and bioavailability of the substrates by microorganisms during fermentation has been demonstratedthrough numerous research works. These technologies have the advantages over conventional ones (e.g. grinding) of consuming less energy, reducing the processing time, along with using less and green solvents. Increasing theaccessibility of the substrates has a…
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V211:
Noch nicht erschienen, Februar 2021
Produktdetails
Weitere Autoren: Barba, Francisco / Roohinejad, Shahin
- ISBN: 978-1-119-50585-3
- EAN: 9781119505853
- Produktnummer: 30988266
- Verlag: Wiley
- Sprache: Englisch
- Erscheinungsjahr: 2021
- Masse: H24.4 cm x B17.0 cm
Über den Autor
Dr Mohamed Koubaa, Assistant Professor, Ecole Supérieure de Chimie Organique et Minérale, Compiègne, France. His research focus is on non-conventional processing (use of pulsed electric fields, ultrasounds, microwaves, etc) for the extraction of bioactive compounds and enhancing fermentation processes.Dr Francisco J. Barba, Assistant Professor, University of Valencia, Spain. His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid foods.Dr Shahin Roohinejad, Alexander von Humboldt Foundation Postdoctoral Research Fellow, Max Rubner-Institut, Karlsruhe, Germany. In the last 10 years he has worked on different food areas such as emulsion-based systems, emerging food processing, nanotechnology, and functional foods.
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