athanasios koutinas (2 risultati)

Condizione: New. pp. x + 518.

Hardbound. Condizione: As New. New. Contents Preface. I. Biocatalysis and food biotechnology 1. The principal indigenous enzymes in milk/Patrick F. Fox and A.L. Kelly. 2. Biotechnology of flavours recent progress/Ralf G. Berger and H. Zorn. I.1. Genetically modified foods 3. Strategies for yeast improvement/Paolo Giudici and Lisa Solieri. 4. Engineering the metabolism of Lactococcus lactis by cloning key fungal genes from Aspergillus Niger/Maria Papagianni. 5. The safety and hygiene of sewage irrigated forage crops summary of research in Israel/Zwi G. Weinberg Shlomo Sela Yaira Chen and Riki Pinto. 6. Biotechnological production of xylitol and its application in food industry/R. Sreenivas Rao Ch. Pavana Jyothi and L. Venkateswar Rao. 7. Bioremediation and detoxification of dioxin lime compounds in food by products by serratia marcescens/Indu Shekhar Thakur Prasant Kumar Jaishwal and Ashwini Sharma. I.2. Fermentation technologies 8. Use of immobilized lipases in the food industry factors and facts/Suzana Ferreira Dias. 9. Potential applications of microbial enzymes in improving quality and shelf life of bakery products/Pardeep Kumar and Tulasi Satyanarayana. 10. Immobilization techniques and support materials suitable for food production bread beer Baker's yeast cereal and citrus by products/Stavros Plessas Argyro Bekatorou Athanasios A. Koutinas Maria Kanellaki and Costas Psarianos. 11. Use of fruits as substrates for cell immobilization for food production/L.A. Bosnea Y. Kourkoutas N. Kopsahelis N. Agouridis and M. Kanellaki. I.2. Enzyme and biocatalysis improvement 12. Strategies for the improvement of levan and fructooligosaccharides production by Zymomonas mobilis/V. Senthilkumar and P. Gunasekaran. 13. Nutraceuticals based on enzymatic catalysis/Subhash Chand and Mili Prabhakar. I.4. Predictive microbiology 14. Natural mycoflora on olives and risk assessment/Khadija Lamrani H. Lakhtar M. Cheheb M. Ismaili Alaoui C. Augur H. Macarie I. Perraud Gaime and S. Roussos. II. Microbiology of food 15. Production of nutraceuticals by solid state cultures of pomegranate residues (punica granatum) and creosote bush (Larrea tridentata)/Cristobal Noe Aguilar Antonio Aguilera Armando Robledo Janeth Ventura Ruth Belmares Diego Mercado Raul Rodriguez and Juan C. Contreras Esquivel. 16. Microbial siderophore mediated value addition to plants for improvement of human health/S.B. Chincholkar M.R. Rane B.L. Chaudhari and P.D. Sarode. 17. Probiotics and the intestinal flora overtime and space/Eugenia Bezirtzoglou. 18. Functionality of wild lactic acid bacteria the example of streptococcus macedonicus/Effie Tsakalidou. 19. Microbial interactions in winemaking/Pierre Strehaiano N. Nehme V. Renouf A. Lonvaud Funel F. Mathieu and P. Taillandier. III. Bioprocess Engineering for food and feed development 20. Engineering aspects of biotransformation processes/Pierre Fontanille Jean Bernard Gros and Christian Larroche. III.1. Bioreactor design 21. Development and evaluation of alternative processes for sterilization and deodorization of natural cork stoppers/Panagiotis Vlachos Adamantia Kampioti Michael Kornaros and Gerasimos Lyberatos. 22. Immobilized yeast technology aimed to beer fermentation process requirements carrier materials and bioreactor design/Viktor A. Nedovic. III.2. Waste and by products for food and feed development 23. Utilization of the Malaysian agrowaste resources for the generation of value added products via biotechnological processes/Ibrahim Che Omar Rosma Ahmad Darah Ibrahim and Sudesh Kumar. 24. Spectroscopic techniques for facilitation of water quality monitoring/Marie Noelle Pons Jing Wu Olivier Potier and Mauricio da Motta. 25. 1 3 Propanediol and citric acid production from glycerol containing waste discharged after bio diesel manufacturing process/Seraphim Papanikolalou. III.3. Rational process development 26. Microbial cell signalling and its potential applications in bioprocessing/Palmy R. Jesudhasan Kenneth Widmer Kamlesh Soni Amit Vikram and Suresh D. P.