Books in Enzyme and fermentation technology

1-10 of 17 results in All results

A Complete Guide to Quality in Small-Scale Wine Making

• 2nd Edition
• August 17, 2023
• John Anthony Considine + 1 more
• English
• Hardback 978-0-323-99287-9

  9 7 8 - 0 - 3 2 3 - 9 9 2 8 7 - 9
• eBook 978-0-323-99288-6

  9 7 8 - 0 - 3 2 3 - 9 9 2 8 8 - 6

A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, ‘methode champenois’ and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others. Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all.

Indigenous Fermented Foods for the Tropics

• 1st Edition
• January 21, 2023
• Oluwafemi Ayodeji Adebo + 5 more
• English
• Paperback 978-0-323-98341-9

  9 7 8 - 0 - 3 2 3 - 9 8 3 4 1 - 9
• eBook 978-0-323-98553-6

  9 7 8 - 0 - 3 2 3 - 9 8 5 5 3 - 6

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics,　 innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics.    

Probiotics for Human Nutrition in Health and Disease

• 1st Edition
• June 15, 2022
• Evandro Leite de Souza + 2 more
• English
• Paperback 978-0-323-89908-6

  9 7 8 - 0 - 3 2 3 - 8 9 9 0 8 - 6
• eBook 978-0-323-89916-1

  9 7 8 - 0 - 3 2 3 - 8 9 9 1 6 - 1

Probiotics for Human Nutrition in Health and Disease provides a comprehensive resource of information on traditional and emerging health concepts and the development and application evolution of probiotics and their role in prevention and treatment of human metabolic disorders and illnesses. Key issues related to the general aspects of probiotics, probiotics in human nutrition, and probiotics in human health promotion and disease treatment are described and discussed. Sections discuss general features of probiotics, such as relationships with prebiotics, probiotics in human nutrition, including pregnancy, lactation, in children, and in the elderly, and the role of probiotics in human health and disease treatment. This book provides the most significant knowledge, mechanistic bases, uses, clinical perceptions, case studies and perspectives about probiotics for humans, considering possibilities and limitations in light of the appropriate available reference materials. Written by highly qualified researchers and edited by a team of experts, each chapter summarizes the latest available information on probiotics in human health and critically interprets the most significant evidence by applying the author’s own practical experience from investigations with probiotics.

Lactic Acid Bacteria in Food Biotechnology

• 1st Edition
• April 23, 2022
• Spiros Paramithiotis + 3 more
• English
• Paperback 978-0-323-89875-1

  9 7 8 - 0 - 3 2 3 - 8 9 8 7 5 - 1
• eBook 978-0-323-88633-8

  9 7 8 - 0 - 3 2 3 - 8 8 6 3 3 - 8

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more. Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages.

Enzymes

• 1st Edition
• November 27, 2020
• Selim Kermasha + 1 more
• English
• Hardback 978-0-12-800217-9

  9 7 8 - 0 - 1 2 - 8 0 0 2 1 7 - 9
• eBook 978-0-12-800507-1

  9 7 8 - 0 - 1 2 - 8 0 0 5 0 7 - 1

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book addresses novel biotechnological approaches for the use of enzymes in the food industry to help readers understand the potential uses of biological applications to advance research. This is an essential resource to researchers and both undergraduate and graduate students in the biotechnological industries.

Principles of Fermentation Technology

• 3rd Edition
• August 31, 2016
• Peter F Stanbury + 2 more
• English
• Paperback 978-0-08-099953-1

  9 7 8 - 0 - 0 8 - 0 9 9 9 5 3 - 1
• eBook 978-0-444-63408-5

  9 7 8 - 0 - 4 4 4 - 6 3 4 0 8 - 5

The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field.

Improving and Tailoring Enzymes for Food Quality and Functionality

• 1st Edition
• July 27, 2015
• Rickey Y. Yada
• English
• Hardback 978-1-78242-285-3

  9 7 8 - 1 - 7 8 2 4 2 - 2 8 5 - 3
• eBook 978-1-78242-297-6

  9 7 8 - 1 - 7 8 2 4 2 - 2 9 7 - 6

Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties. The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities.

A Complete Guide to Quality in Small-Scale Wine Making

• 1st Edition
• November 21, 2013
• John Anthony Considine + 1 more
• English
• Hardback 978-0-12-408081-2

  9 7 8 - 0 - 1 2 - 4 0 8 0 8 1 - 2
• eBook 978-0-12-407917-5

  9 7 8 - 0 - 1 2 - 4 0 7 9 1 7 - 5

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.

Food Industry Wastes

• 1st Edition
• January 31, 2013
• Maria R. Kosseva + 1 more
• English
• Hardback 978-0-12-391921-2

  9 7 8 - 0 - 1 2 - 3 9 1 9 2 1 - 2
• eBook 978-0-12-391928-1

  9 7 8 - 0 - 1 2 - 3 9 1 9 2 8 - 1

Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with sources, characterization and composition of food wastes, and development of green production strategies. The book then turns to treatment techniques such as solid-state fermentation and anaerobic digestion of solid food waste for biogas and fertilizer. A deep section on innovative biocatalysts and bioreactors follows, encompassing hydrogen generation and thermophilic aerobic bioprocessing technologies. Rounding out the volume are extensive sections on water footprints, including electricity generation from microbial fuel cells (MFCs), and life cycle assessments.

Carbohydrate-Active Enzymes

• 1st Edition
• September 23, 2008
• K.-H. Park
• English
• Hardback 978-1-84569-519-4

  9 7 8 - 1 - 8 4 5 6 9 - 5 1 9 - 4
• eBook 978-1-84569-575-0

  9 7 8 - 1 - 8 4 5 6 9 - 5 7 5 - 0

Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application. The mechanism of catalytic reaction of carbohydrate-active enzymes is not fully understood, though, as they often show unusual substrate specificity and modes of action. This comprehensive collection summarises some of the most important research in the field of carbohydrate-active enzymes, focusing on the enzymatic reaction mechanism, structure-function relationship and role in the living organismThe book is based on papers presented in the 2008 Agricultural Biotechnology Symposium Carbohydrate-active enzymes: structure, function and applications held on September 26th-27th 2008 in Seoul National University, Korea. This symposium was organized by the Center for Agricultural Biomaterials, Seoul National University, Korea, which has organized symposia on agricultural biotechnology annually since 1990. Many important results on new types of carbohydrate-active enzymes and their applications have been reported at these meetings. Papers in Part one of this collection focus on structure-function relationships of carbohydrate-active enzymes. Papers in Part two discuss functions and applications of carbohydrate-active enzymes, such as enzymes for grain processing and glycosidases and their mutants as useful tools for glycoside synthesis.With its distinguished editor and international team of contributors, Carbohydrate-active enzymes: structure, function and applications is an essential reference for research scientists, post-graduate students and those in the food industry with an interest in enzymes.