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Principles of Fermentation Technology - by Juliana Lang (Hardcover)
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About this item
Highlights
- The metabolic process that produces chemical changes in organic substrates by the action of enzymes is referred to as fermentation.
- Author(s): Juliana Lang
- 220 Pages
- Technology, Food Science
Description
About the Book
The metabolic process that produces chemical changes in organic substrates by the action of enzymes is referred to as fermentation. It plays an important role in food production where it includes microorganisms for bringing desirable changes to a foodstuff or beverage. Fermentation is the primary means of producing ATP within microorganisms through the degradation of organic nutrients anaerobically. Some of the major products, which are produced using the process of fermentation are ethanol lactic acid and hydrogen gas. The procedures used within industrial fermentation are classified into batch and batch-fed procedures. The different ingredients are combined and the reactions proceed without any interference in the batch procedure. During the fed-batch procedure, a few ingredients are added during the process of fermentation. This book presents the complex subject of fermentation in the most comprehensible and easy to understand language. Different approaches, evaluations and methodologies on fermentation have been included herein. Experts and students actively engaged in this field will find this book full of crucial and unexplored concepts.Book Synopsis
The metabolic process that produces chemical changes in organic substrates by the action of enzymes is referred to as fermentation. It plays an important role in food production where it includes microorganisms for bringing desirable changes to a foodstuff or beverage. Fermentation is the primary means of producing ATP within microorganisms through the degradation of organic nutrients anaerobically. Some of the major products, which are produced using the process of fermentation are ethanol lactic acid and hydrogen gas. The procedures used within industrial fermentation are classified into batch and batch-fed procedures. The different ingredients are combined and the reactions proceed without any interference in the batch procedure. During the fed-batch procedure, a few ingredients are added during the process of fermentation. This book presents the complex subject of fermentation in the most comprehensible and easy to understand language. Different approaches, evaluations and methodologies on fermentation have been included herein. Experts and students actively engaged in this field will find this book full of crucial and unexplored concepts.Dimensions (Overall): 10.0 Inches (H) x 7.0 Inches (W) x .56 Inches (D)
Weight: 1.33 Pounds
Suggested Age: 22 Years and Up
Sub-Genre: Food Science
Genre: Technology
Number of Pages: 220
Publisher: Larsen and Keller Education
Theme: Food Packaging & Processing
Format: Hardcover
Author: Juliana Lang
Language: English
Street Date: March 1, 2022
TCIN: 93898324
UPC: 9781641726764
Item Number (DPCI): 247-29-2760
Origin: Made in the USA or Imported
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Shipping details
Estimated ship dimensions: 0.56 inches length x 7 inches width x 10 inches height
Estimated ship weight: 1.33 pounds
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