Asiatech new delhi (8 risultati)

Paper. Condizione: Fine. Very fine paperback copy. 203 pages. Book.

Hardbound. Condizione: As New. New. Contents Preface. I. General 1. Potential and development of food biotechnology in Asia. 2. Food fortification of staple foods their impact in public health programs their quality assurance and legislative needs. 3. Hydrocolloids and proteins interactions and stabilization of dispersed food systems. 4. Biotechnological aspects and recent developments in chitinolytic enzyme research. II. Emerging technology and food packaging 1. Design construction and application of electrical pulses of high field intensity on treatment of strawberry. 2. Physical and physico chemical properties of sodium caseinate based films as affected by plasticizer content. 3. Development of an enzymatic system for the determination of temperature abuse. 4. Biodegradability of cast films prepared from blends of oppositely charged biopolymers. 5. Determination of energy activation of rice starch gelatinization measuring electrical conductivity. 6. Microstructure of starch granule related to corn hardness and quality to corn hardness and quality. 7. Active edible films with nisin produced from refined sorghum starch and flour. 8. Biodegradable edible film based on whey protein concentrate added with bacteriocin to increase shelf life of packaged foods. 9. Enzymatic modification of pectin to produce tailored functional stabilizer. III. Food enzymology 1. Proteases from the cell culture of Bromelia hemisphaerica. 2. Properties of glucose oxidase immobilised in liposomes. 3. Invertase production by Aspergillus niger Aa 20 in submerged culture. 4. Production partial purification and characterization of a fungal tannase produced by solid state fermentation. 5. Purification and characterization of a new cysteine protease from the latex of Jacaratia mexicana. IV. Food fermentations 1. Acetate ester formation as selection criterion of the wine yeast non Saccharomyces for designing the mixed cultures. 2. Determination of alcohol transferase and ester hydrolase activities in wine yeast extracts. 3. Inhibition of Salmonella spp isolated from Mangifera indica L. using the bacteriocins plantaricin A6 and fermenticin Ogi E1. V. Food Processing 1. Extraction of aroma compounds of the apricot (Prunus armeniaca) by different techniques. 2. Diet effect upon chemical composition of pelibuey and polipay Rambouillet. 3. A sugar free marmalade and its effects on population with impaired glucose tolerance. 4. Turning waste into profit vegetable residues as a valuable processing stream. 5. Albumins and globulins recovered from slaughterhouse for the enrichment of beef patties. 6. Studies on starch digestibility in Phaseolus coccineous L. bean. 7. Resistant starch content of corn tortillas with TC 1 hydrocolloid. 8. In vitro starch bioavailability in tortillas prepared with gums. 9. Dough rheology for adding ascorbic acid and a amylase. 10. Bleaching of amaranth oil (A. hypochondriacus). 11. Degumming and neutralization of the amaranth oil (A. Hypochondriacus). 12. Water and calcium absorption during com nixtamalization. 13. Evaluation of microbial physicochemical and sensorial characteristics of fresh and dried tejate. 14. Development and formulation of an egg milk based powdeer beverage. 15. Pectin extraction from Passiflora Edulis (Maracuva) Preparation and partial characterization. 16. Microencapsulation of green barley juice by spray drying. 17. Rheology of modified starches for establishing control parameters in the food industry. 18. Differentiation of varieties of apricot (Prunus armeniaca) by PCA. 19. Identification and quantification of key aroma compounds formed during process hydrolysis of apricot (Prunus armeniaca). 20. Isolation identification and control of pathogenic fungi causing postharvest decay in jackfruit. 21. Nutritional composition of some oilseeds. VI. Functional food 1. Effect of hydrocolloids on the thermal properties of nixatamalized corn masa. 2. Biochemical characterization of two new Amaranthus hypochondriacus varieties grown in San Luis Potosi. 3. Mec.…

Hardbound. Condizione: As New. New. Contents Preface. I. Food from plants 1. Bioprocessing cereals for health/Severino S. Pandiella Hemant M. Patel Zoe Mousia and Colin Webb. 2. Harvesting technology for arthrospira platensis in advanced life support system/Heleen De Wever Veerle Van Hoof Chris Dotremont Ludo Diels Farida Doulami Dries Demey Pascal Jaouen and Christophe Lasseur. 3. Influence of siderophoregenic microorganisms on nutritional value addition of groundnut/Sudhir B. Chincholkar and AV Manwar. 4. Culture of microalgae/Guillaume Cogne Jean Bernard Gros and Claude Gilles Dussap. II. Biotransformations 5. Microbial terpene biotransformation/Rudiger Kaspera Ulrich Krings and Ralf G Berger. 6. Esterification in organic solvents by silica gel immobilized candida rugosa lipase/Rachna Dave and Datta Madamwar. 7. Bioflavours via fermentation and biocatalysis microbes at their best/Erick J. Vandamme and Willy Soetaert. 8. Purification of a pinene oxide lyase from Pseudomonas rhodesiae CIP 107491/Celine Laroche Pierre Fontanille and Christian Larroche. 9. The effect of enzymatic transesterification on rheological properties of fat blends rich in Omega 3 polyunsaturated fatty acids/Ana Claudia Nascimento Ana Sofia Pires Jose Henrique Gusmao Isabel de Sousa and Suzana Ferreira Dias. 10. Lipase catalyzed synthesis of butyl butyrate by direct esterification optimization by factorial design/Julio Cesar dos Santos and Heizir Ferreira de Castro. III. Production of enzymes proteins and other additives 11. Production of bio additives for food industry from agro industrial residues/Carlos R. Soccol Ashok Pandey Adriane BP Medeiros Luciana PS Vandenberghe Julio C Carvalho and Adenise L Woiciechowski. 12. Production of industrial enzymes in solid state fermentation/George Szakacs. 13. Purification and characterization of b fructofuranosidases from Aspergillus niger in submerged and solid state fermentation/B. Ashokkumar S.R Senthilkumar and P. Gunasekaran. 14. Submerged and solid state cultures of penicillium camembertii and geotrichum candidum factors affecting the pH/Abdeltif Amrane Mazen Aldarf Majda Aziza Catherine Couriol Florence Fourcade and Yves Prigent. 15. Natural food colorants from Monascus purpureus/Sumathy Babitha Chandran Sandhya Julio C Carvalho Carlos R Soccol and Ashok Pandey. 16. Pleurotus cultivation in submerged culture and nutritional value of fruit bodies cultivated in solid culture/Marcia LL Silveira Elisabeth Wisbeck Jorge L. Ninow Rgina M.M Gern and Sandra A Furlan. IV. Production of dairy products and alcoholic fermentation 17. Kefir starter culture in food production/Athanasios A. Koutinas and Argyro Bekatorou. 18. Elucidation of the ctalytic mechanisms of cysteine proeinases possible applications in cheese and other dairy products processing/Leonidas G. Theodorou Kostas Lymperopoulos Joseph G. Bieth and Emmanuel M. Papamichael. 19. Influence of pH and pressure homogenization on the continuous foaming process applied to dairy fermented foods/Mohsen Labbafi Christophe Vial and Gholamreza Djeveh. 20. Camembert type cheese bioreactor microbiological physiological and aroma compounds dynamic evolutions during ripening/Leclercq Perlat Marie Noelle Spinnler Henry Eric and Corrieu Georges. 21. Wine making and biotechnology new contributions in a traditional process/Pierre Strehaiano Felipe Ramon Portugal Sofia Silva and Patricia Taillandier. 22. Simulation of the enzymatic hydrolysis of starch in industrial beer mashing condition/Cedric Brandam Xuan Mi Meyer Pierre Strehaiano Jacques Proth Nathalie Dallies and Herve Pingaud. V. Monitoring control modeling and scale up of bioprocesses 23. A global approach to predict listeria innocua growth at the surface of foods as a function of the media and process characteristics/Isabelle Lebert Stephane Portanguen Andre Lebert and Claude Gilles Dussap. 24. Software sensors a tool for measurement and control of food bioprocesses/Georges Corrieu Cristian Trellea Bruno Perret and Eric Latrille. 25. Importance of CO2 m.…

Hardbound. Condizione: As New. New. Contents I. General and fundamentals aspects of SSF 1. Introduction/Ashok Pandey Carlos Ricardo Soccol and Christian Larroche. 2. General considerations about solid state fermentation processes/Ashok Pandey Christian Larroche and Carlos Ricardo Soccol. 3. Factors affecting solid state fermentation/Jose A. Rodriguez Leon Carlos R. Soccol Ashok Pandey and Daniel E. Rodriguez. 4. Kinetics in solid state fermentation/Jose A Rodriguez Leon Carlos R. Soccol Ashok Pandey and Daniel E. Rodriguez. 5. Water relations in solid state fermentation/Patrick Gervais. 6. Aspects of design of bioreactors in SSF/G. Giovannozzi Sermanni and Nicola Tiso. 7. Instrumentation and controls in SSF/Wilerson Sturm Dario Eduardo Amaral Dergint and Carlos Ricardo Soccol. 8. Informatics in SSF/Wilerson Sturm Carlos R. Soccol Dario Eduardo Amaral Dergint Jose A Rodriguez Leon and Deiva Canali Navarro Vieira Magalhaes. II. SSF for bulk chemicals and products 9. Production of enzymes/Sudheer Kumar Singh George Szakacs Carlos Ricardo Soccol and Ashok Pandey. 10. Production of organic acids/Carlos R. Soccol Luciana PS Vandenberghe Cristine Rodrigues Adriane Bianchi Pedroni Medeiros Christian Larroche and Ashok Pandey. 11. Production of spores/Sumitra Ramachandran Christian Larroche and Ashok Pandey. 12. Mushroom production/Leifa Fan Carlos Ricardo Soccol and Ashok Pandey. III. SSF for specialty chemicals 13. Gibberellic acid production/Cristina Maria Monteiro Machado and Carlos R. Soccol. 14. Production of antibiotics and other commercially valuable secondary metabolites/Javier Barrios Gonzalez and Armando Mejia. 15. Production of pigments/Julio Cesar de Casrvalho Carlos Ricardo Soccol Sumathy Babitha Ashok Pandey and Adenise Lorenci Woiciechowski. 16. Production of aroma compounds/Carlos R. Soccol Adriane BP Medeiros Luciana PS Vandenberghe Marlene Soares and Ashok Pandey. IV. SSF for miscellaneous applications 17. Solid state fermentation for food and feed applications/Maria A. Longo Francisco J. Deive Alberto Dominguez and M Angeles Sanroman. 18. Agro industrial residues as substrates in SSF/Reeta Rani Singhania Carlos Ricardo Soccol and Ashok Pandey. 19. Preservation of forage crops by solid state lactic acid fermentation ensiling/Zwi G. Weinberg. 20. Potential of vermicomposting technology in solid waste management/Vinod K. Garg Renuka Gupta and Anoop Yadav. Over the period of last two decades there has been significant resurgent in solid state fermentation due to numerous benefits it offers especially on engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgent gained further momentum during the last 5 6 years with the development of knowledge base in fundamental and applied aspects. A good deal of information has been generated in the published and patented literature. Several commercial ventures have come up based on SSF in different parts of the world. The book offers a wide coverage on various aspects of solid state fermentation written by the international experts. The contents of the book have been distributed in four parts. Part I deals with the General and Fundamentals aspects of SSF and comprises eight chapters. Part 2 deals with the production of bulk chemicals and products such as enzymes organic acids spores and mushrooms in SSF. Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid antibiotics and other pharmaceutically valuable secondary metabolites pigments and aroma compounds. Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications agro industrial residues as substrates in SSF and the production of silage and vermicompost. All the chapters have incorporated the most significant developments taken place during the last 5 10 years. It is hoped that the book would be useful to the wide range of readers for academic and commercial applications. The book would be useful for the students at PG level.…

Hardbound. Condizione: As New. New. Contents Preface. 1. Bioprocessing cereals for health study on the effects of organic solvent stress on Bacillus licheniformis S 86/Sebastian Torres Licia M. Pera Ashok Pandey and Guillermo R. Castro. 2. Stimuli responsive polymers in biotechnology/Smita 222 pp.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Ex-lib with usual stamps etc. DJ Brodart protected. 19 x 25cm. 518pp illus., unmarked and seemingly unread. Heavy book at 1.23kg.

Hardbound. Condizione: As New. New. Contents Preface. Contributing authors. I. General 1. New tools for isolation and identification of micro organisms/Cecile Militon Corinne Petit Biderre and Pierre Peyret. 2. Immobilization Microencapsulation/P. Fernandes and J.M.S. Cabral. 3. Nanobiotechnology and bioprocesses/Arup Mukherjee. II. Bioprocess optimization design of bioreactors and downstream processing 4. Biosensors/Beatriz Lopez Ruiz Marta Sanchez Paniagua Lopez Arturo Jose Miranda Ordieres and Noemi Santos Alvarez. 5. Metabolic engineering and other methods for strain improvement/Anne Ruffing and Rachel Ruizhen Chen. 6. Fermentation media Design and properties/Jean Bernard Gros. 7. Bioreactors Functions in fermentation processes/Bimal Chandra Bhattacharya Soumitra Banerjee and Tapan Kumar Ghosh. 8. Statistical design for the optimization of fermentation processes/Christophe Vial. 9. Downstream processing of biologicals A strategic approach/Tapati Bhanja Mithu Das and Rintu Banerjee. III. Industrial products and bioprocesses 10. Industrial enzymes/Parameswaran Binod Reeta Rani Singhania Carlos Ricardo Soccol and Ashok Pandey. 11. Fermented beverages The examples of winemaking/Jean Marie Sablayrolles. 12. Production of organic acids Citric Gluconic and Lactic acids/Hwa Won Ryu Young Jung Wee Jin Nam Kim and L.V.A. Reddy. 13. Production of vaccines and antibodies/Lopa Adhikary Subhra R. Chakrabarti and Raman Rao. 14. Production of Amino Acids L lysine and Glutamic Acid/Maria A. Longo and Ma Angeles Sanroman. 15. Production of fermented dairy products/Maria Kanellaki Loulouda A. Bosnea and Athanasios A. Koutinas. 16. Production of Mushrooms/Leifa Fan Carlos Ricardo Soccol Ashok Pandey and Huijuan Pan. 17. Production of bioflavours/Tom Desmet An Cerdobbel Wim Soetaert and Erick Vandamme. 18. Production of bacterial and fungal polysaccharides/Cedric Delattre Celine Laroche and Philippe Michaud. 19. Production of biofertilizers/Mani N. Jha and Kumari Sonia. 20. Solid state fermentation/Jose A. Rodriguez Leon Carlos R. Soccol Reeta Rani Singhania Ashok Pandey Wilerson Sturm Luiz Alberto Junior Letti Luciana P.S. Vandenberghe and Daniel E. Rodriguez Fernandez. 21. Biotransformations/Licia M. Pera Mario D. Baigori and Guillermo R. Castro. 22. Bioremediation/Valentina Umrania Cedric Vachelard and Christian Larroche. 23. Aerobic environmental processes/Veeriah Jegatheesan Li Shu Chettiyappan Visvanathan and Bui Xuan Thanh. 24. Anaerobic environmental processes/Dilip Ramchandra Ranade Kalluri Krishna Meher Devyani Vijay Savant and Ashok Dattatraya Patwardhan. Index. The aim of the book is to provide an in depth study of the principles of fermentation technology and recent advances and developments in the field of fermentation technology focusing on industrial applications. The entire presentation has been divided in three section comprising 24 chapters from the eminent experts from all over the world. The text is supported by numerous clear informative diagrams. The book would be of great interest to the students and researchers of applied biology biotechnology microbiology biochemical and chemical engineering. 672 pp.…

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.…