Download or read book The Effect of Continuously Controlled PH on the Lactic Acid Fermentation written by Lloyd Lute Kempe and published by . This book was released on 1950 with total page 1857 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of continuously controlled pH on lactic acid fermentation yield and conversion written by and published by . This book was released on 1950 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Continuously Controlled PH on the Lactic Acid Fermentation written by Lloyd Lute Kempe and published by . This book was released on 1948 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Continuously Controlled PH on Lactic Acid Fermentation Yield and Conversion Lloyd L Kempe H O Halvorson and Edgar L Piret written by Lloyd L. Kempe and published by . This book was released on 1950 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Acid Fermentation Rate Effect of Continuously Controlled PH R K Finn H O Halvorson and Edgar L Piret written by R. K. Finn and published by . This book was released on 1950 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Contimuously Controlled PH on the Lactic Acid Fermentation written by Lloyd Lute Kempe and published by . This book was released on 1948 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic acis fermentation rate effect of continuously controlled pH written by and published by . This book was released on 1950 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Lactic Acid Fermentation at Controlled PH written by Robert Luedeking and published by . This book was released on 1956 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Theoretical and Methodological Basis of Continuous Culture of Microorganisms written by Ivan Málek and published by Elsevier. This book was released on 2013-09-24 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: Theoretical and Methodological Basis of Continuous Culture of Microorganisms deals with the continuous cultivation of microorganisms. The book contains six chapters and opens with a discussion of the origins, principles, and development of continuous cultivation methods. This is followed by separate chapters on continuous systems (open, closed, semi-continuous systems), theoretical analysis of continuous culture systems, techniques of continuous laboratory cultivations, experimental applications of continuous cultivation, and industrial continuous fermentations.
Download or read book THE EFFECT OF AGITATION ON THE RATE OF ACID FORMATION BY LACTOBACILLUS DELBRUECKIT written by Ronald Emmett West and published by . This book was released on 1957 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book THE EFFECT OF AGITATION ON THE RATE OF ACID FORMATION BY LACTOBACILLUS DELBRUECKII written by Ronald Emmett West and published by . This book was released on 1957 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Acid Bacteria written by T.Faruk Bozoglu and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a long time, lactic acid bacteria have played an indispensable role in food production. This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pathogenic lactic acid bacteria in vaccine delivery systems for mucosal immunizations are discussed. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail. Further, the transformation of organic wastes into food and fertilizers is covered. The volume contains a wealth of useful information and can serve both as an introduction to the field for beginners and as a reference book.
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Download or read book Lactic Acid Fermentation at Controlled PH Kinetics of the Batch Process and Continuous Flow Theory and Experiments written by and published by . This book was released on 1958 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Continuous Lactic Acid Fermentation of Whey to Produce a Feed Supplement High in Crude Protein written by Albert Kent Keller and published by . This book was released on 1974 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lactic Acid Fermentation of Fruits and Vegetables written by Spiros Paramithiotis and published by CRC Press. This book was released on 2017-02-03 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.
Download or read book Technical Paper written by University of Minnesota. Engineering Experiment Station and published by . This book was released on 1938 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt:
