In recent years, yeast genetics has become an extremely useful area of research, not only because these microbes are of industrial, biotechnological, and medical importance, but also because they are listed as modelsfor the behaviour of animal cells. The sixth and final volume o…
Food process engineering
by International Union of Food Science and Technology, International Congress on Engineering and Food, Helsinki University of Technology), Linko, P., (Pekka), European Federation of Chemical Engineering, European Food Symposium, Helsinki University of Technology)
Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in: • Drying • Fr…
Human excreta is a valuable fertilizer for improving soil quality and crop productivity, with a potential to replace or complement the mineral fertilizers. The main challenges related to human excreta regarding agricultural applications are microbial contamination risks, loss of…
"Human excreta is a valuable fertilizer for improving soil quality and crop productivity, with a potential to replace or complement the mineral fertilizers. The main challenges related to human excreta regarding agricultural applications are microbial contamination risks, loss o…
Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the basics of enzymology, commercial enzyme production, control of enzymes, and management of their action. Enzyme action is …
Adopting a unique approach, this novel textbook integrates science and business for an inside view on the biotech industry. Peering behind the scenes, it provides a thorough analysis of the foundations of the present day industry for students and professionals alike: its history…
A guide providing a brief account of the main protein fractionation methods, with some simple theoretical and thermodynamic explanations of the events occurring, for students and researchers involved in the process of isolating an enzyme, from whatever source. A basic background…
The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. …
"The 41 chapters address microbial spoilage of foods, foodborne pathogenic bacteria, mycotoxigenic molds, parasites, preservation, fermentation, and advanced techniques for detection."--Pub. desc.