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Batch fermentation : Modeling, monitoring, and control

Offers valuable simulation and control strategies for batch fermentation applications in the food, pharmaceutical, and chemical industries. Enhanced by a corresponding website detailing the latest advances in the field, as well as valuable updates to the material. Provides approaches for determining...

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Bibliografiske detaljer
Hovedforfatter:	Cinar, Ali
Format:	Bog
Sprog:	Undetermined
Udgivet:	New York Marcel Dekker 2003
Fag:	Fermentation
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Lignende værker

Microbiology of food fermentations
af: Pederson, Carl S.
Udgivet: (1979)

Microbiology and technology of fermented foods
af: Hutkins, Robert W.
Udgivet: (2006)

Handbook of dough fermentations
Udgivet: (2003)

Industrialization of indigenous fermented foods
Udgivet: (2004)

Brewing yeast and fermentation
af: Boulton, Chris
Udgivet: (2001)

Biochemical and industrial aspects of fermentation
af: Sakaguchi, K.
Udgivet: (1971)

Novel Food Fermentation Technologies
Udgivet: (2016)

Optimization of L-(+)-lactic acid production by ring and disc plastic composite supports through repeated-batch biofilm fermentation /
af: Ho, K. L.

Bacteriophage ecology in commercial sauerkraut fermentations /

Fermented beverage production
af: Lea, Andrew G. H.
Udgivet: (2003)

Fermented milks
Udgivet: (2006)

Process intensification by direct product sequestration from batch fermentations : Application of a fluidised bed, multi-bed external loop contactor /

Fed-batch fermentation :
af: Moulton, Garner G.
Udgivet: (2014)

Rheological behavior of fermentation broths in antibiotic industry /

Factors that affect the biosynthesis of xylitol by xylose-fermenting yeasts : A review/
af: Suva, Silvio S.

Post-fermentation and -distillation technology : stabilization, aging, and spoilage
Udgivet: (2018)

A fed-batch fermentation process for poly (3-hydroxybutyrate-co-3-hydroxyvalerate) production by Yangia sp. ND199 using molasses as substrate /
af: Doan Van Thuoc.

Beta-cyclodextrin production by simultaneous fermentation and cyclization /
af: Lima, Heron O. S.

Quantification of cell and cellulase mass concentrations during anaerobic cellulose fermentation : development of an enzyme-linked immunosorbent assay-based method with application to clostridium thermocellum batch cultures /
af: Zhang, Yiheng.

Lipase production by acinetobacter radioresistens in a batch fill- and-draw culture /
af: Wang, Ta-Jung.

Fermentation processes engineering in the food industry
af: Bamforth, Charles W.
Udgivet: (2013)

Applications of biotechnology to traditional fermented foods :
Udgivet: (1992)

Bioactive Peptides from Indonesian High-Protein Fermented Foods: A Promising Source of Functional Compounds
af: Nguyễn, Thị Thanh Tịnh, et al.
Udgivet: (2025)

Potassium acetate by fermentation with Clostridium thermoaceticum /
af: Shah, Minish M.

Formate-dependent growth and homoacetogenic fermentation by a bacterium from human feces : Description of bryantella formatexigens gen. nov., sp. nov. /

Analysis of biomass cellulose in simultaneous saccharification and fermentation processes /
af: Chung, Yun-Chin.

Amino acid fermentation
Udgivet: (2017)

Potential rates of fermentation in digesta from the gastrointestinal tract of pigs : Effect of feeding fermented liquid feed /

Solid state fermentation for foods and beverages
Udgivet: (2014)

Lactic acid fermentation of fruits and vegetables
Udgivet: (2017)

Effect of thickening agents on the penicillin fermentation /

Alcoholic fermentation
af: Banga, Jaspreet
Udgivet: (2019)

Study on glucose oxidase fermentation coupled with membrane dialysis /
af: Chu, Ju.

Influence of furfural on anaerobic glycolytic kinetics of Saccharomyces cerevisiae in batch culture /
af: Palmqvist, Eva.

Enhanced cofermentation of glucose and xylose by recombinant Saccharomyces yeast strains in batch and continuous operating modes /

Adaptive optimal control of fed-batch alcoholic fermentation /

Extractive fermentation of aroma with supercritical CO2 /
af: Fabre, Cathy E.

Metabolic engineering of Serratia marcescens with the bacterial hemoglobin gene : Alterations in fermentation pathways /
af: Wei, Mei-Ling.

Recovery of aroma compounds from a wine-must fermentation by organophilic pervaporation /

Scale-up of citric acid fermentation by redox potential control /
af: Beroviccaron, Marin.