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This textbook teaches the principles and applications of fermentation technology, bioreactors, bioprocess variables and their measurement, key product separation and purification techniques as well as bioprocess economics in an easy to understand way. The multidisciplinary science of fermentation applies scientific and engineering principles to living organisms or their useful components to produce products and services beneficial for our society. Successful exploitation of fermentation technology involves knowledge of microbiology and engineering. Thus the book serves as a must-have guide for undergraduates and graduate students interested in Biochemical Engineering and Microbial Biotechnology.

Microbiology. --- Biochemical engineering. --- Chemical engineering. --- Applied Microbiology. --- Biochemical Engineering. --- Industrial Chemistry/Chemical Engineering. --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Biotechnology --- Chemical engineering --- Microbial biology --- Biology --- Microorganisms --- Chemistry, Industrial --- Engineering, Chemical --- Industrial chemistry --- Engineering --- Chemistry, Technical --- Metallurgy --- Fermentation --- Bioreactors. --- Fermentation. --- Technological innovations. --- Ferments --- Biochemical engineering --- Chemistry --- Industrial microbiology --- Microbiological synthesis --- Leavening agents --- Biochemical reactors --- Reactors, Biochemical --- Chemical reactors --- Equipment and supplies

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This book explains how microorganisms play a pivotal role in the formation of biominerals, including carbonates, silicate minerals and oxides. As readers will learn, these minerals may be produced either intracellularly or extracellularly in order to sustain microbial life. Experienced scientists from the field show that some of these biominerals can be produced in an active form, which involves direct enzymatic intervention to form precipitates. In addition, passive mineral formation can be mediated by the presence of dead cells. Readers from Microbiology and Biochemistry will appreciate the thorough coverage on various types of microbial mineral formation and their roles in microbial domains. Furthermore, they will benefit from the authors' first-hand knowledge regarding common techniques for studying biomineral-producing microorganisms, factors affecting biomineralization, and the use of this process in biotechnological applications.

Geology. Earth sciences --- Genetics --- General microbiology --- microbiologie --- genetica --- geografie --- geologie --- aarde (astronomie)

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Microbial biotechnology. --- Biomolecules. --- Biological molecules --- Molecules --- Molecular biology --- Microorganisms --- Biotechnology --- Industrial microbiology --- Biotechnological microorganisms

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This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Each aspect of nanobiotechnology use is covered in depth, from food processing to packaging to safety and quality control. The authors outline the definition and history of nanobiotechnology and cover novel technologies for its use in the food industry, including the advantages and challenges for food scientists. Individual chapters focus on the food industry's use of nano-additives, nano-sensors, nano-encapsulation for nutrition delivery and considerations for commercialization. The potential hazards for nanoparticle use, as well as the future prospects of nanobiotechnology use in the food industry, are presented here in depth. Nanobiotechnology in Food: Concepts, Applications and Perspectives explores the emerging developments in nanotechnology which make it increasingly applicable to the food industry. Nanoparticles are applied during food processing to improve nutritional quality, flow properties, flavor, color and stability, and also to increase shelf life by decreasing the activity of microorganisms. Nanotechnology is important for the development of healthier foods with lower fat, sugar and salt levels, and to overcome many food-related diseases. This book shows how producers and manufacturers can make great strides in food quality and safety by using nanotechnology.

Food science. --- Chemistry, Organic. --- Food Science. --- Organic Chemistry. --- Organic chemistry --- Chemistry --- Science --- Food—Biotechnology. --- Organic chemistry.

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A change from a consumer society to a sustainable and conserver society must focus on for the welfare of the planet and future generations through balance rather than by maximizing the exploitation of resources. This will bring about further growth as an option for both per capita consumption and the population. Muddled and tepid responses make it clear that the society has not developed a vision of what a truly sustainable society looks like. It is essential to bring awareness to the possibility of creating a sustainable society which will incorporate sustainable development goals (SDGs) to generate a future with more possibilities. In order to move towards a sustainable society, it is vital to provide the highest standard of wellbeing, from an environmental, human, and economic perspective. We can contribute by providing technical and scientific studies that can be accessed freely and implemented by all. These works cover the important parameters that can be addressed to achieve sustainability, such as being energetically sustainable, resource-sustainable, environmentally sustainable, fiscally sustainable, and socially sustainable.

Sustainable development.