Fermentation process

Considerable effort and time is allocated to introducing cell culture and fermentation technology to undergraduate students in academia, generally through a range of courses in industrial biotechnology and related disciplines. Similarly, a large number of textbooks are available to describe the appli-tions of these technologies in industry.

240p vimeyers 29-05-2024 2 1   Download

The fermentation of cocoa beans is an important part of cocoa processing. Fermentation of cocoa beans increases the quality and price of the beans and the resultant cocoa. Although the fermentation of cocoa beans can increase the quality and income of cocoa farming, few farmers in Indonesia implement this fermentation process. This research therefore, focuses on the way Indonesian farmers assess whether or not to ferment their cocoa beans. A total of 284 cocoa farmers were sampled in Central Sulawesi Indonesia.

5p longtimenosee10 26-04-2024 4 1   Download

Ebook "Brewing science: A multidisciplinary approach" walks students through the entire spectrum of the brewing process. The different styles of beer, the molecular makeup and physical parameters, and how those are modified to provide different flavors are listed. All aspects of the brewery process, from the different setup styles to sterility to the presentation of the final product, are outlined in full. All the important brewing steps and techniques are covered in meticulous detail, including malting, mashing, boiling, fermenting and conditioning.

412p tracanhphuonghoa1007 22-04-2024 7 3   Download

Ebook "Novel food fermentation technologies" provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products.

337p tracanhphuonghoa1007 22-04-2024 3 2   Download

Canna edulis. Ker processing craft villages in rural area of Vietnam are developing rapidly thus helping local people to create high-income jobs. However, large amount of untreated waste water and solid waste have been causing serious environmental pollution. Strain Bacillus subtilis NT1, isolated from wastewater of Canna edulis. Ker processing craft village, has proven to be capable of handling wastewater

6p vilarry 01-04-2024 3 1   Download

Ebook "Imaging technologies and data processing for food engineers" provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts.

357p tudohanhtau1006 29-03-2024 2 1   Download

Ebook "Dairy chemistry and biochemistry (Second edition)" is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations.

598p tudohanhtau1006 29-03-2024 2 1   Download

Part 1 book "Multi-objective optimization in chemical engineering" includes content: Introduction, optimization of pooling problems for two objectives using the ε-Constraint method, multi objective optimization applications in chemical engineering, performance comparison of jumping gene adaptations of the elitist non dominated sorting genetic algorithm, improved constraint handling technique for multi objective optimization with application to two fermentation processes,... and other contents.

256p muasambanhan09 12-03-2024 7 0   Download

Ebook "Meat biotechnology" is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats.

495p manmanthanhla0201 27-02-2024 2 1   Download

Ebook "Green biomass pretreatment for biofuels production" emphasises the tactical mobile and on-farm scales applications that use green pretreatments and processing technologies without the need of on-site waste treatment. Because of the varieties of different biomasses, no single pretreatment is expected to be the universal choice. Some of the pretreatment methods present niche applications are also discussed.

158p nhanphanguyet 28-01-2024 5 2   Download

Ebook "Biochemistry of beer fermentation" not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts. Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested.

85p nhanphanguyet 28-01-2024 6 3   Download

Part 1 book "Seafood processing" includes content: Introduction to seafood processing by products; trends in the use of seafood processing by products in Europe; prospective utilization of fishery by products in Indonesia; development of functional materials from seafood by products by membrane separation technology; processing and characterization of salt - fermented fish (jeotgal) using seafood by products in Korea; isoelectric solubilization precipitation as a means to recover protein and lipids from seafood by products,... and other contents.

317p muasambanhan01 13-12-2023 7 3   Download

Part 1 book "Seafood science - Advances in chemistry, technology and applications" includes content: Introduction to seafood science; fermentation of seaweeds and its applications; recent advantages of seafood cooking methods based on nutritional quality and health benefits; oil tannage for chamois leather; fish protein coating to enhance the shelf life of fishery products; recovery of fish protein using Ph shift processing,... and other contents.

269p muasambanhan01 13-12-2023 3 3   Download

Part 2 book "Seafood science - Advances in chemistry, technology and applications" includes content: Anti aging and immunoenhancing properties of marine bioactive compounds; arsenic in seaweed - presence, bioavailability and speciation; application of bacterial fermentation in edible brown algae; production, handling and processing of seaweeds in indonesia; food applications of by products from the sea; mining products from shrimp processing waste and their biological activities;... and other contents.

335p muasambanhan01 13-12-2023 5 3   Download

Continued part 1, part 2 of ebook "Textbook of food science and technology" provides readers with contents including: animal food products and processing techniques; baking process and products; baking, ingredients, leavening agents and ovens; microwave cooking; novel food production and processing; leaf protein concentrates (LPC); fermented soya products; food packaging;...

192p dangsovu 20-10-2023 4 3   Download

Part 2 book "Rumenology" includes content: Uminal fermentation, lipid metabolism, use of virginiamycin in cattle feeding, grain processing for beef cattle, net nutrient flux across the portal drained viscera and liver of ruminants, rumen models, planning and analyzing digestibility experiments.

154p oursky05 20-09-2023 3 1   Download

Lacto-products processed by lactic acid fermentation are known to have nutraceutical attributes and create variety in the beverage composition. Due to their high nutritive value, they are beneficial to human health when consumed regularly.

5p viisac 23-09-2023 3 1   Download

Taro corms of Boloso variety grown in southern region of Ethiopia was exposed to processing such as boiling, frying and fermentation were investigated for proximate, mineral and anti-nutritional factors.

8p viisac 23-09-2023 5 1   Download

Processing methods affect starch hydrolysis, digestibility, absorption and glycaemic index (GI) of food. Although some studies have reported on the effect of boiling, frying, roasting and baking on glycaemic index of traditional staples, there is limited information on the contribution of drying, fermentation, boiling and steaming on starch bioavailability and glycaemic index.

9p viisac 23-09-2023 2 1   Download

Mahewu is a traditional cool non-alcoholic fermented beverage known among African countries; generally made from cereals but also it can be made from tubes. The raw material (cereals and tubes) is spontaneity fermented at room temperature by acid lactic bacteria, the fermentation process is considered to increase the nutritional content of mahewu.

8p viisac 23-09-2023 2 1   Download