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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.

    • Indigenous Fermented Foods for the Tropics

      • 1st Edition
      • January 21, 2023
      • Oluwafemi Ayodeji Adebo + 5 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 8 3 4 1 9
      • eBook
        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
        9 7 8 0 3 2 3 8 9 9 0 8 6
      • eBook
        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 + 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.

    • 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.

    • 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.

    • 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.

    • 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.

    • 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.