Download or read book High Value Fermentation Products Volume 1 written by Saurabh Saran and published by John Wiley & Sons. This book was released on 2019-03-12 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green technologies are no longer the “future” of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to “go greener,” and this is nowhere more apparent than in fermentation technology. This book describes relevant aspects of industrial-scale fermentation, an expanding area of activity, which already generates commercial values of over one third of a trillion US dollars annually, and which will most likely radically change the way we produce chemicals in the long-term future. From biofuels and bulk amino acids to monoclonal antibodies and stem cells, they all rely on mass suspension cultivation of cells in stirred bioreactors, which is the most widely used and versatile way to produce. Today, a wide array of cells can be cultivated in this way, and for most of them genetic engineering tools are also available. Examples of products, operating procedures, engineering and design aspects, economic drivers and cost, and regulatory issues are addressed. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter is exclusively dedicated to large-scale production used in industrial settings.

Download or read book High Value Fermentation Products Volume 1 written by Saurabh Saran and published by John Wiley & Sons. This book was released on 2019-03-12 with total page 541 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green technologies are no longer the “future” of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to “go greener,” and this is nowhere more apparent than in fermentation technology. This book describes relevant aspects of industrial-scale fermentation, an expanding area of activity, which already generates commercial values of over one third of a trillion US dollars annually, and which will most likely radically change the way we produce chemicals in the long-term future. From biofuels and bulk amino acids to monoclonal antibodies and stem cells, they all rely on mass suspension cultivation of cells in stirred bioreactors, which is the most widely used and versatile way to produce. Today, a wide array of cells can be cultivated in this way, and for most of them genetic engineering tools are also available. Examples of products, operating procedures, engineering and design aspects, economic drivers and cost, and regulatory issues are addressed. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter is exclusively dedicated to large-scale production used in industrial settings.

Download or read book Biobased Industrial Products written by Committee on Biobased Industrial Products and published by National Academies Press. This book was released on 2000-03-01 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Petroleum-based industrial products have gradually replaced products derived from biological materials. However, biologically based products are making a comeback--because of a threefold increase in farm productivity and new technologies. Biobased Industrial Products envisions a biobased industrial future, where starch will be used to make biopolymers and vegetable oils will become a routine component in lubricants and detergents. Biobased Industrial Products overviews the U.S. land resources available for agricultural production, summarizes plant materials currently produced, and describes prospects for increasing varieties and yields. The committee discusses the concept of the biorefinery and outlines proven and potential thermal, mechanical, and chemical technologies for conversion of natural resources to industrial applications. The committee also illustrates the developmental dynamics of biobased products through existing examples, as well as products still on the drawing board, and it identifies priorities for research and development.

Download or read book A Handbook on High Value Fermentation Products Volume 2 written by Saurabh Saran and published by John Wiley & Sons. This book was released on 2019-05-21 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by a group of world-renowned experts, the second volume in this groundbreaking set continues where the first volume left off, focusing on fermentation products that contribute to human welfare across a variety of industries. Green technologies are no longer the "future" of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to "go greener," and this is nowhere more apparent than in fermentation technology. This second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned with human welfare, including the leather industry, textiles, pharmaceutical and medical, food processing, and others. Covering topics such as chitin and chitosan, microbial polyhydroxyalkanoates, propanediol, and many others, the editors and contributors have contributed to an extremely important facet of chemical and process engineering and how to move these industries into a much more sustainable and environmentally conscious direction. From converting waste into apparel to creating healthier foods and more effective medicines, this is truly a monumental work that is a must-have for any chemical engineer, scientist, or chemist.

Download or read book Practical Fermentation Technology written by Brian McNeil and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).

Download or read book Fermentation Processes Emerging and Conventional Technologies written by Mohamed Koubaa and published by John Wiley & Sons. This book was released on 2021-02-11 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

Download or read book Fermentation Technology written by Ray Medina and published by Scientific e-Resources. This book was released on 2019-05-21 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast or any group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances. In fermentation a chemical change is brought on by the action of microscopic yeast, molds and bacteria. Fermentation is the process involving the biochemical activity of organisms, during their growth, develA-opment, reproduction, even senescence and death. Fermentation technology is the use of organisms to produce food, pharmaceuticals and alcoholic beverages on a large scale industrial basis. The basic principle involved in the industrial fermentation technology is that organisms are grown under suitable conditions, by providing raw materials meeting all the necessary requirements such as carbon, nitrogen, salts, trace elements and vitamins. The end products formed as a result of their metabA-olism during their life span are released into the media, which are extracted for use by human being and that have a high commercial value. The field of Fermentation Technology has been the science of many stormy developments in the past decade. The major products of fermentation technology produced economA-ically on a large scale industrial basis are wine, beer, cider, vinegar, ethanol, cheese, hormones, antibiotics, complete proteins, enzymes and other useful products. The aim of the book is to provide an in-depth study of the principles of fermentation technology and recent advances and developments in the field of fermentation technology, focusing on industrial applications.

Download or read book Microbiology and Technology of Fermented Foods written by Robert W. Hutkins and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-19 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel

Download or read book Handbook of Plant Based Fermented Food and Beverage Technology written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-17 with total page 813 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Download or read book Kirk Othmer Chemical Technology and the Environment 2 Volume Set written by Wiley and published by John Wiley & Sons. This book was released on 2007-05-21 with total page 2597 pages. Available in PDF, EPUB and Kindle. Book excerpt: The two-volume reference work Chemical Technology and the Environment provides readers with knowledge on contemporary issues in environmental pollution, prevention and control, as well as regulatory, health and safety issues as related to chemical technology. It introduces and expands the knowledge on emerging "green" materials and processes and "greener" energy technology, as well as more general concepts and methodology including sustainable development and chemistry and green chemistry. Based on Wiley's renowned, Kirk-Othmer Encyclopedia of Chemical Technology, this compact reference features the same breadth and quality of coverage and clarity of presentation found in the original.

Download or read book Handbook of Fermented Food and Beverage Technology Two Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-21 with total page 1636 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Download or read book Kirk Othmer Food and Feed Technology 2 Volume Set written by Wiley and published by John Wiley & Sons. This book was released on 2007-12-14 with total page 1786 pages. Available in PDF, EPUB and Kindle. Book excerpt: This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.

Download or read book Advanced Fermentation and Cell Technology written by Byong H. Lee and published by John Wiley & Sons. This book was released on 2021-10-25 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. Advanced Fermentation and Cell Technology provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies Includes overviews of the global market size of bioproducts and the fundamentals of cell technology Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices Explores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology Advanced Fermentation and Cell Technology is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors.

Download or read book Advanced Biofuel Technologies written by Deepak K. Tuli and published by Elsevier. This book was released on 2021-12-08 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Biofuel Technologies: Present Status, Challenges and Future Prospects deals with important issues such as feed stock availability, technology options, greenhouse gas reduction as seen by life cycle assessment studies, regulations and policies. This book provides readers complete information on the current state of developments in both thermochemical and biochemical processes for advanced biofuels production for the purpose of transportation, domestic and industrial applications. Chapters explore technological innovations in advanced biofuels produced from agricultural residues, algae, lipids and waste industrial gases to produce road transport fuels, biojet fuel and biogas. - Covers technologies and processes of different types of biofuel production - Outlines a selection of different types of renewable feedstocks for biofuel production - Summarizes adequate and balanced coverage of thermochemical and biochemical methods of biomass conversion into biofuel - Includes regulations, policies and lifecycle and techno-economic assessments

Download or read book Green Technologies for Waste Management written by J.P.N. Rai and published by CRC Press. This book was released on 2023-09-05 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proper waste disposal is still a serious concern worldwide. This book addresses various types of wastes such as industrial, agricultural, and municipal solid and liquid wastes, their generation, and the status of waste management in developed and developing countries. It discusses advanced green technologies used in harnessing energy and bioproducts from wastes such as electricity, biofuel, biopolymers, fertilizers, and chemicals without damaging the quality of the environment but rather creating a source that is an added value to the environment. Through many applications and case studies, this comprehensive book helps readers build a state-of-the-art knowledge on waste utilization and energy generation. FEATURES Provides a comprehensive, state-of-the-art coverage of waste management practices, their challenges, and solutions from a global perspective Discusses conceptual principles and practices of various green technologies that can be used to generate valuable products from waste and improve environmental quality Includes case studies from the United States and Japan, providing detailed explanations of advanced bioremediation technologies Takes a holistic approach to waste management and bioproducts recovery Offers an easy-to-understand and target-oriented approach that helps both students and professionals advance their knowledge in creating wealth from waste Written for undergraduate and graduate students taking courses in environmental biotechnology, environmental microbiology, non-conventional energy sources, waste treatment technologies, environmental waste utilization, energy, and environment taught in universities and colleges. The book can also be used by professionals and researchers at different levels in related fields.

Download or read book Rethinking Food and Agriculture written by Amir Kassam and published by Woodhead Publishing. This book was released on 2020-10-18 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given the central role of the food and agriculture system in driving so many of the connected ecological, social and economic threats and challenges we currently face, Rethinking Food and Agriculture reviews, reassesses and reimagines the current food and agriculture system and the narrow paradigm in which it operates. Rethinking Food and Agriculture explores and uncovers some of the key historical, ethical, economic, social, cultural, political, and structural drivers and root causes of unsustainability, degradation of the agricultural environment, destruction of nature, short-comings in science and knowledge systems, inequality, hunger and food insecurity, and disharmony. It reviews efforts towards 'sustainable development', and reassesses whether these efforts have been implemented with adequate responsibility, acceptable societal and environmental costs and optimal engagement to secure sustainability, equity and justice. The book highlights the many ways that farmers and their communities, civil society groups, social movements, development experts, scientists and others have been raising awareness of these issues, implementing solutions and forging 'new ways forward', for example towards paradigms of agriculture, natural resource management and human nutrition which are more sustainable and just. Rethinking Food and Agriculture proposes ways to move beyond the current limited view of agro-ecological sustainability towards overall sustainability of the food and agriculture system based on the principle of 'inclusive responsibility'. Inclusive responsibility encourages ecosystem sustainability based on agro-ecological and planetary limits to sustainable resource use for production and livelihoods. Inclusive responsibility also places importance on quality of life, pluralism, equity and justice for all and emphasises the health, well-being, sovereignty, dignity and rights of producers, consumers and other stakeholders, as well as of nonhuman animals and the natural world. - Explores some of the key drivers and root causes of unsustainability , degradation of the agricultural environment and destruction of nature - Highlights the many ways that different stakeholders have been forging 'new ways forward' towards alternative paradigms of agriculture, human nutrition and political economy, which are more sustainable and just - Proposes ways to move beyong the current unsustainable exploitation of natural resources towards agroecological sustainability and overall sustainability of the food and agriculture system based on 'inclusive responsibility'