Download or read book The Microbiology of Sugars Syrups and Molasses written by William Ludwell Owen and published by . This book was released on 1949 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Microbiology of Sugar Syrups and Molasses written by William Ludwell Owen and published by . This book was released on 1949 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbiology of Sugars Syrups and Molasses written by William Ludwell Owen and published by . This book was released on 1949 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Microbiology of Sugars Syrups and Mallasses written by William L. Owen and published by . This book was released on 1949 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Syrups and Molasses written by George L. Teller and published by . This book was released on 1895 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbiological Safety and Quality of Food written by Barbara M. Lund and published by Springer Science & Business Media. This book was released on 2000 with total page 1080 pages. Available in PDF, EPUB and Kindle. Book excerpt: This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
Download or read book Syrups Molasses and Honey basic Information Sources January 1950 written by and published by . This book was released on 1950 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Lactic Acid Bacteria Volume 1 written by B.J.B. Wood and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB.
Download or read book MICROBES IN THE DEGRADATION OF SOLID WASTE MOLASSES written by Dr. Jai Shanker Pillai H P and published by DARSHAN PUBLISHERS. This book was released on 2021-01-26 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: Molasses is usually a viscous product that is obtained by refining sugarcane or sugar beets into sugar. Molasses is a defining component of fine commercial brown sugar. The amount of sugar, method of extraction, and age of plant determines the variety of molasses. Sugarcane molasses has agreeable taste and aroma, which is used primarily for sweetening and flavoring of foods. The sugar beet molasses is unpalatable, foul-smelling and is used mainly as an animal feed additive. There are various forms of molasses which includes Sugar cane molasses, Sugar beet molasses, Blackstrap molasses and unsulphured molasses etc. Molasses is used for the production of variety of food products such as cookies, pies, gingerbread and also used as food additives for live stock feeds. Molasses is a main source for the production of yeast and citric acid as well. It also serves as a carbon source for most of the in situ bioremediation technologies. Molasses can serve as a stock for ethanol fermentation to produce an alternative fuel for motor vehicles. Molasses can also improve the microbial activity of the soil when used as a soil additive. According to the USDA nutrition table, molasses contains sucrose (29% of total carbohydrates), glucose (12%) and fructose (13%). Nutritionally molasses is composed of Water (22%), Carbohydrates (75%) and no protein or fat. A daily intake of 100 gram of molasses is a rich source of vitamin B6 (20% ≥ Daily Value [DV]) and several dietary minerals, including manganese, magnesium, iron, potassium, and calcium (table). The distillation of fermentor wash usually generates molasses spent wash. The molasses spent wash has high rates of BOD, COD, Suspended Solids and is usually highly acidic. Molasses wastewater in factories carrying out alcohol fermentation, bakers yeast fermentation and soon is usually treated by biological methods such as methane fermentation and activated sludge treatment. Almost all the BOD of molasses wastewater containing spent wash is removed by methane fermentation and activated sludge methods, but a lot of melonoidin, a dark brown molasses pigment remain as such. Melonoidin from in distillery waste is one of the sources of water pollution which leads to hazardous effect. The improper treatment and disposal of these waste molasses into natural water bodies may result in eutrophication. The removal of melanoidin from wastewater by effective practical methods is expected throughout the world. The utilization of microbial activity for the decolorization and mineralization of molasses spent wash has shown a promising approach to remediate the hazardous effects of the waste molasses in a benign way.
Download or read book The Effects on the Human System of Louisiana Manufactured Syrups and Molasses written by R. E. Blouin and published by . This book was released on 1907 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Manufacture and Refining of Raw Cane Sugar written by V. E. Baikow and published by Elsevier. This book was released on 2013-09-03 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Manufacture and Refining of Raw Cane Sugar provides an operating manual to the workers in cane raw sugar factories and refineries. While there are many excellent reference and text books written by prominent authors, there is none that tell briefly to the superintendent of fabrication the best and simplest procedures in sugar production. This book is not meant to replace existing books treating sugar production, but rather to supplement them. All that is written in this book, each chapter of which deals with a separate station in a raw sugar factory and refinery, is also based on material already published and known to many in the sugar industry. The book is organized into two parts. Part I covers raw sugar and includes chapters on the harvesting and transportation of sugar cane to the factory; washing of sugar cane and juice extraction; weighing of cane juice; boiling of raw sugar massecuites; and storing and shipping bulk sugar. Part II on refining deals with processes such as clarification and treatment of refinery melt; filtration; and drying, cooling, conditioning, and bulk handling of refined sugar.
Download or read book The Effects On The Human System Of Louisiana Manufactured Syrups And Molasses written by R E Blouin and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an early study of the impact of sugarcane syrup and molasses on human health. It discusses the chemical properties of these products, how they are manufactured, and their effects on the human digestive system. The authors conclude that while small amounts of syrup and molasses can be beneficial to health, excessive consumption can lead to digestive problems and other health complications. This book is an important historical document that sheds light on our understanding of the impact of sugar on human health. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Distilled Spirits Volume 3 written by P.S. Hughes and published by Nottingham University Press. This book was released on 2010-12-01 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discussing the worldwide traditions and innovations associated with the production of distilled spirits, this comprehensive reference emphasizes the importance of continuing to have a supply of high-quality raw materials as modern agricultural practices change. The source material for this study originated in the 2008 Worldwide Distilled Spirits Conference, where hundreds of distillers from around the world gathered to share knowledge under the theme of energy, environment, and enlightenment to meet the challenges of the future. Tackling environmental issues and emphasizing the importance of high-quality distilling, this sourcebook is an essential reference for distillers, brewers, research institutes, and anyone with an interest in spirits.
Download or read book Industrial Microbiology written by David B. Wilson and published by John Wiley & Sons. This book was released on 2020-03-09 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on current and future uses of microbes as production organisms, this practice-oriented textbook complements traditional texts on microbiology and biotechnology. The editors have brought together leading researchers and professionals from the entire field of industrial microbiology and together they adopt a modern approach to a well-known subject. Following a brief introduction to the technology of microbial processes, the twelve most important application areas for microbial technology are described, from crude bulk chemicals to such highly refined biomolecules as enzymes and antibodies, to the use of microbes in the leaching of minerals and for the treatment of municipal and industrial waste. In line with their application-oriented topic, the authors focus on the "translation" of basic research into industrial processes and cite numerous successful examples. The result is a first-hand account of the state of the industry and the future potential for microbes in industrial processes. Interested students of biotechnology, bioengineering, microbiology and related disciplines will find this a highly useful and much consulted companion, while instructors can use the case studies and examples to add value to their teaching.
Download or read book Microbial Biotechnology written by Alexander N. Glazer and published by Cambridge University Press. This book was released on 2007-10-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Knowledge in microbiology is growing exponentially through the determination of genomic sequences of hundreds of microorganisms and the invention of new technologies such as genomics, transcriptomics, and proteomics, to deal with this avalanche of information. These genomic data are now exploited in thousands of applications, ranging from those in medicine, agriculture, organic chemistry, public health, biomass conversion, to biomining. Microbial Biotechnology. Fundamentals of Applied Microbiology focuses on uses of major societal importance, enabling an in-depth analysis of these critically important applications. Some, such as wastewater treatment, have changed only modestly over time, others, such as directed molecular evolution, or 'green' chemistry, are as current as today's headlines. This fully revised second edition provides an exciting interdisciplinary journey through the rapidly changing landscape of discovery in microbial biotechnology. An ideal text for courses in applied microbiology and biotechnology courses, this book will also serve as an invaluable overview of recent advances in this field for professional life scientists and for the diverse community of other professionals with interests in biotechnology.
Download or read book The Prevention of Sugar Deterioration written by Nicholas Kopeloff and published by . This book was released on 1920 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Sugar Refining written by Chung Chi Chou and published by John Wiley & Sons. This book was released on 2000-08-14 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging,
