Fermentation Processes: Emerging and Conventional Technologies. Группа авторов

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Fermentation Processes: Emerging and Conventional Technologies - Группа авторов

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      Table of Contents

      1  Cover

      2  Title Page

      3  Copyright Page

      4  About the Editors

      5  List of Contributors

      6  Preface

      7  1 Introduction to Conventional Fermentation Processes 1.1 Bioprocesses 1.2 Energetic Metabolism 1.3 Microorganisms Used in Fermentation Processes 1.4 Fermentation Technology 1.5 Conclusions References

      8  2 Current Developments in Industrial Fermentation Processes 2.1 Introduction 2.2 Main Achievements in Industrial Fermentation 2.3 Current Developments in Industrial Fermentation 2.4 Conclusions References

      9  3 Culture Condition Changes for Enhancing Fermentation Processes 3.1 Introduction 3.2 Culture Media Used for Fermentation 3.3 Metabolic Approaches 3.4 Conclusions References

      10  4 Emerging Technologies and Their Mechanism of Action on Fermentation 4.1 Introduction 4.2 HHP Processing 4.3 Ultrasound 4.4 Pulsed Electric Fields 4.5 Microwaves 4.6 Conclusions Acknowledgments References

      11  5 Biomass Fractionation Using Emerging Technologies 5.1 Introduction 5.2 Ultrasound Application for Biomass Fractionation 5.3 Microwave Application for Biomass Fractionation 5.4 PEF Application for Biomass Fractionation 5.5 Enzyme‐Assisted Fractionation of Biomass 5.6 SCF Fractionation of Biomass 5.7 Conclusions References

      12  6 Enhancing Microbial Growth Using Emerging Technologies 6.1 Introduction 6.2 Microbial Stimulation Using EFs 6.3 Stimulation Using US 6.4 Microbial Stimulation Using HP 6.5 Conclusions Acknowledgments References

      13  7 Application of Fermentation to Recover High‐Added Value Compounds from Food By‐Products 7.1 Introduction 7.2 Food Industry By‐Products and Global Estimates 7.3 Food By‐Products as Sources of Antifungals or Antioxidants 7.4 Fermentation as a Strategy for Food By‐Product Valorization 7.5 Recovery of High‐Added Value Compounds from Food By‐Products 7.6 Technical and Economical Hurdles in Fermentation Assisted Recovery 7.7 Conclusions and Future Outlook References

      14  Index

      15  End User License Agreement

      List of Tables

      1 Chapter 2Table 2.1 Products provided by biological processes.Table 2.2 Names of some industrial fermentation

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