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Books in Enzyme and fermentation technology

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    • The Science of Tequila

      • 1st Edition
      • July 1, 2025
      • Anne Gschaedler Mathis + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 1 0 0 5
      • eBook
        9 7 8 0 4 4 3 2 9 1 0 1 2
      The Science of Tequila is the first English language book published on Tequila production. The book contextualizes tequila with historical, social, and cultural information, covering the cultivation of the Agave tequilana plant, the stages of the tequila production process, and the characterization of the final product. Finally, the management of tequila by-products are covered, including their sustainable uses and potential as biofuels. This book will be of interest to beverage scientists interested in the distillation and fermentation of alcoholic beverages, plant scientists interested in the agave plant, and engineers in the alcoholic beverages, biorefinery, vinasses, and waste treatment industries.R&D departments at beverage companies interested in producing tequila or mezcal will also benefit from this reference.

    • A Complete Guide to Quality in Small-Scale Wine Making

      • 2nd Edition
      • August 17, 2023
      • John Anthony Considine + 1 more
      • English
      • Hardback
        9 7 8 0 3 2 3 9 9 2 8 7 9
      • eBook
        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.

    • Lactic Acid Bacteria in Food Biotechnology

      • 1st Edition
      • April 23, 2022
      • Spiros Paramithiotis + 2 more
      • English
      • Paperback
        9 7 8 0 3 2 3 8 9 8 7 5 1
      • eBook
        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.

    • Food Industry Wastes

      • 2nd Edition
      • August 2, 2020
      • Maria R. Kosseva + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 7 1 2 1 9
      • eBook
        9 7 8 0 1 2 8 1 7 3 7 7 0
      Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery.This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This book illustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors.

    • Enzymes

      • 1st Edition
      • November 27, 2020
      • Selim Kermasha + 1 more
      • English
      • Hardback
        9 7 8 0 1 2 8 0 0 2 1 7 9
      • eBook
        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.

    • Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes

      • 1st Edition
      • Volume 79
      • October 18, 2016
      • English
      • Hardback
        9 7 8 0 1 2 8 0 4 7 1 4 9
      • eBook
        9 7 8 0 1 2 8 0 5 0 7 9 8
      Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes provides a huge treasure trove of information on marine organisms. Nowadays, marine organisms are good candidates for enzymes production and have been recognized as a rich source of biological molecules that are of potential interest to various industries. Marine enzymes such as amylases, carboxymethylcellula... proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase and tyrosinases are widely used in the industry for the manufacture of pharmaceuticals, foods, beverages, and confectioneries, as well as in textile and leather processing, and in waste water treatment. The majority of the enzymes used in the industry are of microbial origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals.

    • Marine Enzymes Biotechnology: Production and Industrial Applications, Part I - Production of Enzymes

      • 1st Edition
      • Volume 78
      • July 21, 2016
      • English
      • Hardback
        9 7 8 0 1 2 8 0 3 8 4 7 5
      • eBook
        9 7 8 0 1 2 8 0 3 9 1 0 6
      Marine Enzymes Biotechnology: Production and Industrial Applications, Part I, Production of Enzymes provides a huge treasure trove of information on marine organisms. Nowadays, marine organisms are good candidates for enzymes production and have been recognized as a rich source of biological molecules that are of potential interest to various industries. Marine enzymes such as amylases, carboxymethylcellula... proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase and tyrosinases are widely used in the industry for the manufacture of pharmaceuticals, foods, beverages, and confectioneries, as well as in textile and leather processing, and in waste water treatment. The majority of the enzymes used in the industry are of microbial origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals.

    • Principles of Fermentation Technology

      • 3rd Edition
      • August 31, 2016
      • Peter F. Stanbury + 2 more
      • English
      • Paperback
        9 7 8 0 0 8 0 9 9 9 5 3 1
      • eBook
        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
        9 7 8 1 7 8 2 4 2 2 8 5 3
      • eBook
        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.