Food and Industrial Bioprocessing

Inbunden, Engelska, 2024

3 105 kr

Beställningsvara. Skickas inom 7-10 vardagar. Fri frakt över 249 kr.

Beskrivning

The purpose of the book is to present a thorough examination of the various advancements in the realm of food and industrial bioprocessing in a manner that is easily understandable for a wide range of readers who work in relevant essential disciplines. This book provides a comprehensive review of the development and implementation of processes for the production of antibiotics and other pharmaceuticals, pigments, biocatalysts, industrial sugars, bioenergy, alcohols, amino acids, organic acids, nanocomposites packaging materials, and specialty products using microbiology, fermentation, enzymes, and separation technology.The book is intended to serve as a complete resource that can be utilized as a teaching text, reference material for advanced learners, and a sourcebook for researchers, practitioners, and technicians in research laboratories in the relevant disciplines.

Produktinformation

Utgivningsdatum:2024-01-23
Mått:150 x 520 x 15 mm
Vikt:520 g
Format:Inbunden
Språk:Engelska
Antal sidor:260
Förlag:New India Publishing Agency
ISBN:9788119002535

Utforska kategorier

Agronomi och lantbruk inom Naturvetenskap och teknik

Mer om författaren

Pinki Saini: Centre of Food Technology, University of Allahabad, Prayagraj, Uttar Pradesh-211002, IndiaNeelam Yadav: Centre of Food Technology, University of Allahabad, Prayagraj, Uttar Pradesh-211002, India

Innehållsförteckning

1. Prospects and Issues of Bioprocessing — Neelam Yadav and Anusha Ramani2. Dietary Fibre Concentrates from Fruit by-Products: As Promising Source of Prebiotics — Uroosa Noor, Shashi Soni, Ena Gupta3. Development of Starch-Based Bioproducts — Neelam Yadav and Neelam Dubey4. Advances in Food Pigment Production — Poonam Yadav and Amrita Poonia5. Biocatalysts and Their Role in the Pharmaceutical Industry — Rafiq A. Rather, Sonia Thapa, Madhulika Bhagat6. Immobilized Enzymes — A. Shobana, M. Priyadarshini, R. Shruthi, V. Aishwarya, M. Rajeswari, A. Sujatha and Anitha Subash7. Prospects of FermentationTechnology — Urvashi Srivastava, Unaiza Iqbal, Pinki Saini and Vinita Puranik8. Biopharmaceutical: Biochemical Properties, Productionand Applications — Swati Gupta and Shanthy Sundaram9. Biosorption: Heavy Metals Removal Through Biofilmsand Microbial Polysaccharides — Anchal Singh, Mazia Ahmed, Pinki Saini and Devinder Kaur10. Nutraceutical Potential of Food Byproduct and its Utilities — Pragya Mishra, Raghvendra Raman Mishra, Neelam Yadav11. Pulses and Legume Based Fermented Foods — Pinki Saini and Suman Devi12. Role of Bioinformatics in Food Industry — Aishwarya Vetrivel and Rajeswari Murugesan