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Carlos Ricardo (Hrsg.) Soccol

Fermentation Processes Engineering in the Food Industry

Ebook (PDF Format)

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

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Produktdetails


Weitere Autoren: Pandey, Ashok (Hrsg.) / Larroche, Christian (Hrsg.)
  • ISBN: 978-1-4398-8768-4
  • EAN: 9781439887684
  • Produktnummer: 14838977
  • Verlag: Taylor & Francis Ltd.
  • Sprache: Englisch
  • Erscheinungsjahr: 2013
  • Seitenangabe: 510 S.
  • Plattform: PDF
  • Masse: 8'360 KB

Über den Autor


Carlos Ricardo Soccol is the research group leader of the Department of Bioprocess Engineering and Biotechnology (DEBB) at the Federal University of Parana, Brazil. He has 20 years of experience in biotechnological research and development of bioprocesses with industrial application. His research interests are in science and food technology, with emphasis on agroindustrial and agroalimentary biotechnology, bioprocess engineering, solid-state fermentation, submerged fermentation, bioseparations, industrial bioprocesses, enzyme technology, tissue culture, bioindustrial projects, and bioproduction.Ashok Pandey is deputy director and head of the Center for Biofuels and Biotechnology Division the National Sugar Institute, Kanpur, India. Professor Pandey's current research areas are in bioprocesses and product development, mainly focused on agro-industrial solid waste utilization for the production of biofuels, biopolymers, and industrial enzymes.Christian Larroche is the director of Polytech Clermont-Ferrand, Graduate School of Engineering of University Blaise Pascal. His research interests are in the areas of applied microbiology and biochemical engineering, focusing on the study and development of special processes for the use of microorganisms. This includes fungal spores produced by solid-state cultivation and their use as protein (enzyme) reservoirs in biotransformations.

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