Sanjeev patankar (12 risultati)

Taschenbuch. Condizione: Neu. Bacterial Glucose oxidase | Physiology of Glucose oxidase production in Pseudomonas aeruginosa and other Gram Negative Bacteria | Sanjeev Patankar | Taschenbuch | 156 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783848480111 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Taschenbuch. Condizione: Neu. Food Fermentations: Micro-nutrient Fortification Of Tribal Food | Fermentation Based Vitamin-B Complex Fortification Of Tribal Food | Sanjeev Patankar | Taschenbuch | 140 S. | Englisch | 2013 | LAP LAMBERT Academic Publishing | EAN 9783845404387 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.…

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Fermentation is one of the oldest forms of food preservation techniques in the world.Fermented foods such as bread,cheese has been consumed for thousands of years and strongly linked to cultural tradition in rural house holds and tribes. In Asia particularly in India many more cuisines and preparations involving food fermentations are practiced traditionally. Some preparations are well controlled and have good nutritional and hygienically.Tribal food preparations are crude and uncontrolled. Nutritionally they are deficient and are vehicles for intestinal pathogens.This results in severe micro nutrient malnutrition in tribal communities called Madiya in Gadchiroli Dist. of Vidarbha region of Maharashtra state in India.Madiya tribes consume one fermented rice preparation Ambil as staple. In this book the health status of Madiya tribes,composition of Ambil and their co-relation is discussed.similarly strategies for improvement of B-Complex vitamin levels are discussed by using consortium of microbes and combination of rice with other wild grain Kosari.Thus such type of food may be used as therapeutic or functional food in future with probiotic approach. 140 pp. Englisch.…

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Enzyme is a protein biocatalyst produced by living cells. They bring about & control the numerous biochemical reactions involved in metabolic process of cells.They are widely applied in research, industry & diagnostic purposes. In this book production of such commercially & diagnostically important enzyme Glucose Oxidase is discussed whichbelongs to the class-oxidoreductase. Glucose oxidasehas a large demand all over the world. Currently it is produced from Asp.niger &Penicillium notatum. In our laboratory bacterial source of this enzyme is isolated, which is Pseudomonas aeruginosa from paper mill waste. The production at laboratory scalehas been standardized. The strain is deposited atNational Collection Ind.& Marine Bacteria (NCIMB) Abberdeen U.K.with accession number 13118. The strain was mutated with UV-rays &EMS. The mutant strain showed 40 percent enzyme activity extracellular. The other characters were also studied. This is a novel bacterial source of glucose oxidase. 156 pp. Englisch. …

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Enzyme is a protein biocatalyst produced by living cells. They bring about & control the numerous biochemical reactions involved in metabolic process of cells.They are widely applied in research, industry & diagnostic purposes. In this book production of such commercially & diagnostically important enzyme Glucose Oxidase is discussed whichbelongs to the class-oxidoreductase. Glucose oxidasehas a large demand all over the world. Currently it is produced from Asp.niger &Penicillium notatum. In our laboratory bacterial source of this enzyme is isolated, which is Pseudomonas aeruginosa from paper mill waste. The production at laboratory scalehas been standardized. The strain is deposited atNational Collection Ind.& Marine Bacteria (NCIMB) Abberdeen U.K.with accession number 13118. The strain was mutated with UV-rays &EMS. The mutant strain showed 40 percent enzyme activity extracellular. The other characters were also studied. This is a novel bacterial source of glucose oxidase. …

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fermentation is one of the oldest forms of food preservation techniques in the world.Fermented foods such as bread,cheese has been consumed for thousands of years and strongly linked to cultural tradition in rural house holds and tribes. In Asia particularly in India many more cuisines and preparations involving food fermentations are practiced traditionally. Some preparations are well controlled and have good nutritional and hygienically.Tribal food preparations are crude and uncontrolled. Nutritionally they are deficient and are vehicles for intestinal pathogens.This results in severe micro nutrient malnutrition in tribal communities called Madiya in Gadchiroli Dist. of Vidarbha region of Maharashtra state in India.Madiya tribes consume one fermented rice preparation Ambil as staple. In this book the health status of Madiya tribes,composition of Ambil and their co-relation is discussed.similarly strategies for improvement of B-Complex vitamin levels are discussed by using consortium of microbes and combination of rice with other wild grain Kosari.Thus such type of food may be used as therapeutic or functional food in future with probiotic approach.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Patankar SanjeevAuthor is Associate Prof. at Guru Nanak College Science, Ballarpur (MS) INDIA. Ph.D.in Microbiology from Nagpur University, INDIA. Worked on diff.areas of Microbiology-enzyme production, Solid state fermentation, food.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Patankar SanjeevPh.d.in Microbiology from Nagpur University,India.Worked on varied areas of Microbiology-such as enzyme production,solid-state-fermentation,food fortification for vit.-B by synbiotic approach.Published fourteen papers.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Enzyme is a protein biocatalyst produced by living cells. They bring about & control the numerous biochemical reactions involved in metabolic process of cells.They are widely applied in research, industry & diagnostic purposes. In this book production of such commercially & diagnostically important enzyme Glucose Oxidase is discussed whichbelongs to the class-oxidoreductase. Glucose oxidasehas a large demand all over the world. Currently it is produced from Asp.niger &Penicillium notatum. In our laboratory bacterial source of this enzyme is isolated, which is Pseudomonas aeruginosa from paper mill waste. The production at laboratory scalehas been standardized. The strain is deposited atNational Collection Ind.& Marine Bacteria (NCIMB) Abberdeen U.K.with accession number 13118. The strain was mutated with UV-rays &EMS. The mutant strain showed 40 percent enzyme activity extracellular. The other characters were also studied. This is a novel bacterial source of glucose oxidase.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 156 pp. Englisch.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Fermentation is one of the oldest forms of food preservation techniques in the world.Fermented foods such as bread,cheese has been consumed for thousands of years and strongly linked to cultural tradition in rural house holds and tribes. In Asia particularly in India many more cuisines and preparations involving food fermentations are practiced traditionally. Some preparations are well controlled and have good nutritional and hygienically.Tribal food preparations are crude and uncontrolled. Nutritionally they are deficient and are vehicles for intestinal pathogens.This results in severe micro nutrient malnutrition in tribal communities called Madiya in Gadchiroli Dist. of Vidarbha region of Maharashtra state in India.Madiya tribes consume one fermented rice preparation Ambil as staple. In this book the health status of Madiya tribes,composition of Ambil and their co-relation is discussed.similarly strategies for improvement of B-Complex vitamin levels are discussed by using consortium of microbes and combination of rice with other wild grain Kosari.Thus such type of food may be used as therapeutic or functional food in future with probiotic approach.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 140 pp. Englisch.…