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The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory. This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field.

Fermentation. --- Fermentation --- Ferments --- Biochemical engineering --- Chemistry --- Industrial microbiology --- Microbiological synthesis --- Leavening agents

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First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes.

Baking powder --- Powder, Baking --- Leavening agents --- History. --- Economic aspects --- History --- Economic aspects&delete& --- E-books

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1 Fermentation: An Art from the Past, a Skill for the Future. 2 Fermentation Equipment Selection: Laboratory Scale Bioreactor Design Considerations. 3 Equipping a Research Scale Fermentation Laboratory for Production of Membrane Proteins. 4 Modes of Fermenter Operation. 5 The Design and Preparation of Media for Bioprocesses. 6 Preservation of Cultures for Fermentation Processes. 7 Modelling the Kinetics of Biological Activity in Fermentation Systems. 8 Scale Up and Scale Down of Fermentation Processes. 9 On-line, In-situ, Measurements within Fermenters.

fermentatie --- biotechnologie --- Biotechnology --- Fermentatie --- Technische microbiologie --- Technische microbiologie. --- Fermentation --- Ferments --- Biochemical engineering --- Chemistry --- Industrial microbiology --- Microbiological synthesis --- Leavening agents --- bioreactoren

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Brewing --- Fermentation --- Brewing. --- Fermentation. --- Brassage --- Ferments --- Biochemical engineering --- Chemistry --- Industrial microbiology --- Microbiological synthesis --- Leavening agents --- Beer --- Liquors

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Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.

Yeast. --- Nematospora --- Yeasts --- Edible fungi --- Leavening agents --- Yeast-free diet --- Life Sciences --- Food Technology --- Agricultural and Biological Sciences --- Bromatology