Download or read book Advances in Solid State Fermentation written by S. Roussos and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: G.HAINNAUX Departement Milieu et Activites Agricoles, Centre ORSTOM, 911 Avenue d' Agropolis, B.P. 5045, 34032 Montpellier Cedex , France. Solid state fermentation, popularly abbreviated as SSF, is currently investigated by many groups throughout the world. The study of this technique was largely neglected in the past in European and Western countries and there is now a high demand for SSF, meaning in food, environment, agricultural, phannaceutical and many other biotechnological applications. It gives me satisfaction to note that the importance of this technique was realised at my department way back in 1975 since then, our team has put concentrated efforts on developing this technique. xvii Foreword Advances in Solid State Fermentation Foreword M. PUYGRENIER Agropolis Valorisation, Avenue d' Agropolis, 34394 Montpellier Cedex 5, France. On the name of the Scientific Community, I would like to express the wish that this International Symposium on SSF should be successful. Solid State Fermentation is part of biotechnology research. It consists on seeding solid culture medium with bacteria or fungi (filamentous or higher) and on producing, in this medium (solid components and exudates) metabolites and high value products. In fact, this process is very old. In older industries such the food and agricultural, this technique has been extensively used. An example of this is the production of pork sausages and Roquefort cheese. Pharmaceutical industry could make extensive use of SSF in the production of secondary metabolites of many kinds and development in this direction is soon expected.
Download or read book Biomimicry written by Janine M. Benyus and published by Harper Collins. This book was released on 2009-08-11 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Repackaged with a new afterword, this "valuable and entertaining" (New York Times Book Review) book explores how scientists are adapting nature's best ideas to solve tough 21st century problems. Biomimicry is rapidly transforming life on earth. Biomimics study nature's most successful ideas over the past 3.5 million years, and adapt them for human use. The results are revolutionizing how materials are invented and how we compute, heal ourselves, repair the environment, and feed the world. Janine Benyus takes readers into the lab and in the field with maverick thinkers as they: discover miracle drugs by watching what chimps eat when they're sick; learn how to create by watching spiders weave fibers; harness energy by examining how a leaf converts sunlight into fuel in trillionths of a second; and many more examples. Composed of stories of vision and invention, personalities and pipe dreams, Biomimicry is must reading for anyone interested in the shape of our future.
Download or read book Trends in Vital Food and Control Engineering written by Ayman Hafiz Amer Eissa and published by . This book was released on 2012 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an example of a successful addition to the literature of bioengineering and processing control within the scientific world. The book is divided into twelve chapters covering: selected topics in food engineering, advances in food process engineering, food irradiation, food safety and quality, machine vision, control systems and economics processing. All chapters have been written by renowned professionals working in food engineering and related disciplines.
Download or read book Solid State Fermentation Bioreactors written by David A. Mitchell and published by Springer Science & Business Media. This book was released on 2006-08-02 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: This concise professional reference provides a fundamental framework for the design and operation of solid-state fermentation bioreactors, enabling researchers currently working at laboratory scale to scale up their processes. The authors survey bioreactor types in common use, and describe in depth how to plan a project, and model heat transfer phenomena. The book includes case studies, and a review of practical issues involved in bioreactor performance.
Download or read book Food Safety written by Steven Ricke and published by Academic Press. This book was released on 2015-07-08 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. - Examines effective control measures and molecular techniques for understanding specific pathogens - Presents GFSI implementation concepts and issues to aid in implementation - Demonstrates how operation processes can achieve a specific level of microbial reduction in food - Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods
Download or read book Advances in Food Traceability Techniques and Technologies written by Montserrat Espiñeira and published by Woodhead Publishing. This book was released on 2016-06-18 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. - Provides a wide ranging overview of all recent advances in food traceability techniques and technologies - Presents case studies covering when food traceability techniques have been applied to a range of food stuffs - Covers the legal aspects of food traceability in the EU, the USA, and around the world
Download or read book Advances in Bioprocess Engineering written by Enrique Galindo and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioprocess engineering has played a key role in biotechnology, contributing towards bringing the exciting new discoveries of molecular and cellular biology into the applied sphere, and in maintaining established processes, some centuries-old, efficient and essential for today's industry. Novel developments and new application areas of biotechnology, along with increasing constraints in costs, product quality, regulatory and environmental considerations, have placed the biochemical engineer at the forefront of new challenges. This second volume of Advances in Bioprocess Engineering reflects precisely the multidisciplinary nature of the field, where new and traditional areas of application are nurtured by a better understanding of fundamental phenomena and by the utilization of novel techniques and methodologies. The chapters in this book were written by the invited speakers to the 2nd International Symposium on Bioprocess Engineering, Mazatlan, Mexico, September 1997.
Download or read book Enzymes in Industry written by Wolfgang Gerhartz and published by . This book was released on 1990 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzyme nomenclature. Structure of enzymes. Enzymes and molecular biology. Catalytic activity of enzymes. Quality evaluation of enzyme preparations. General production methods: fermentation, isolation and purification, immobilization. Industrial uses of enzymes: survey of industrial enzymes, enzymes in starch processing and baking, glucose isomerization, meat processing, dairy products, processing of fruit, vegetables, and wine, hidrolysis of protein, fat, and cellusose, and inversion of sucrose. Enzymes in organic synthesis. Enzymes in analysius and medicine. Enzymes in genetic engineering. Modifying enzymes.
Download or read book Manuel pratique d analyse bact riologique des eaux written by Pierre Miquel and published by Good Press. This book was released on 2021-09-06 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Manuel pratique d'analyse bactériologique des eaux", de Pierre Miquel. Publié par Good Press. Good Press publie un large éventail d'ouvrages, où sont inclus tous les genres littéraires. Les choix éditoriaux des éditions Good Press ne se limitent pas aux grands classiques, à la fiction et à la non-fiction littéraire. Ils englobent également les trésors, oubliés ou à découvrir, de la littérature mondiale. Nous publions les livres qu'il faut avoir lu. Chaque ouvrage publié par Good Press a été édité et mis en forme avec soin, afin d'optimiser le confort de lecture, sur liseuse ou tablette. Notre mission est d'élaborer des e-books faciles à utiliser, accessibles au plus grand nombre, dans un format numérique de qualité supérieure.
Download or read book Microbiologie alimentaire written by Joseph-Pierre Guiraud and published by . This book was released on 1998 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt: La connaissance de la microbiologie alimentaire et la maîtrise du contrôle microbiologique des aliments sont indispensables pour assurer la qualité des fabrications, respecter la santé des consommateurs et la législation en vigueur, qui devient de plus en plus contraignante. Le développement de nouvelles techniques de plus en plus sophistiquées et souvent coûteuses exige une bonne connaissance théorique et pratique des mécanismes et manipulations mis en œuvre. Cet ouvrage constitue un outil de travail complet et pratique pour tous ceux sur qui repose la responsabilité de la fabrication et de l'analyse de l'aliment. Ils y trouveront toutes les connaissances fondamentales, données pratiques et rappels réglementaires nécessaires. Il s'adresse aussi bien aux industriels et aux techniciens de laboratoire qu'aux enseignants et chercheurs dans le domaine de la microbiologie alimentaire. La première partie de l'ouvrage donne les connaissances de base concernant les micro-organismes et leurs caractéristiques et propriétés. La deuxième est consacrée aux groupes microbiens intervenant dans l'industrie alimentaire, à leur activité, aux conséquences sur la santé et les process, à la microbiologie des divers produits, aux concepts d'assurance qualité et HACCP. La troisième partie est consacrée aux techniques de la microbiologie applicables à l'industrie alimentaire : isolements, numérations, identification et étude des principaux groupes microbiens. Une large place est consacrée aux nouvelles techniques rapides, immuno-enzymologie, sondes nucléiques, etc. La quatrième partie présente, pour chaque aliment le principe et la pratique du contrôle microbiologique avec le rappel des critères et normes et celui de la législation en vigueur. Enfin, une abondante annexe donne les formules et modes de préparation réactifs et milieux de culture, ainsi que d'autres données utiles.
