Fermentation and Biochemical Engineering Handbook

Author: Celeste M. Todaro
Publisher: William Andrew
ISBN: 1455730467
Format: PDF, ePub
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A complete reference for fermentation engineers engaged in commercial chemical and pharmaceutical production, Fermentation and Biochemical Engineering Handbook emphasizes the operation, development and design of manufacturing processes that use fermentation, separation and purification techniques. Contributing authors from companies such as Merck, Eli Lilly, Amgen and Bristol-Myers Squibb highlight the practical aspects of the processes—data collection, scale-up parameters, equipment selection, troubleshooting, and more. They also provide relevant perspectives for the different industry sectors utilizing fermentation techniques, including chemical, pharmaceutical, food, and biofuels. New material in the third edition covers topics relevant to modern recombinant cell fermentation, mammalian cell culture, and biorefinery, ensuring that the book will remain applicable around the globe. It uniquely demonstrates the relationships between the synthetic processes for small molecules such as active ingredients, drugs and chemicals, and the biotechnology of protein, vaccine, hormone, and antibiotic production. This major revision also includes new material on membrane pervaporation technologies for biofuels and nanofiltration, and recent developments in instrumentation such as optical-based dissolved oxygen probes, capacitance-based culture viability probes, and in situ real-time fermentation monitoring with wireless technology. It addresses topical environmental considerations, including the use of new (bio)technologies to treat and utilize waste streams and produce renewable energy from wastewaters. Options for bioremediation are also explained. Fully updated to cover the latest advances in recombinant cell fermentation, mammalian cell culture and biorefinery, along with developments in instrumentation Industrial contributors from leading global companies, including Merck, Eli Lilly, Amgen, and Bristol-Myers Squibb Covers synthetic processes for both small and large molecules

Principles of Fermentation Technology

Author: Peter F Stanbury
Publisher: Butterworth-Heinemann
ISBN: 0444634088
Format: PDF, Docs
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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. Retains its successful structure and covers all components of the fermentation process Integrates the biological and engineering aspects of fermentation to discuss the most recent developments and advancements in the field Written in a style accessible to readers from either a biological or engineering background with each chapter supported by an extensive bibliography

Biochemical Engineering and Biotechnology

Author: Ghasem Najafpour
Publisher: Elsevier
ISBN: 0444633774
Format: PDF, ePub, Mobi
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Biochemical Engineering and Biotechnology, 2nd Edition, outlines the principles of biochemical processes and explains their use in the manufacturing of every day products. The author uses a diirect approach that should be very useful for students in following the concepts and practical applications. This book is unique in having many solved problems, case studies, examples and demonstrations of detailed experiments, with simple design equations and required calculations. Covers major concepts of biochemical engineering and biotechnology, including applications in bioprocesses, fermentation technologies, enzymatic processes, and membrane separations, amongst others Accessible to chemical engineering students who need to both learn, and apply, biological knowledge in engineering principals Includes solved problems, examples, and demonstrations of detailed experiments with simple design equations and all required calculations Offers many graphs that present actual experimental data, figures, and tables, along with explanations

Handbook of Indigenous Fermented Foods Second Edition Revised and Expanded

Author: Keith Steinkraus
Publisher: CRC Press
ISBN: 1351442511
Format: PDF, ePub, Mobi
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This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Bioreaction Engineering Principles

Author: Jens Nielsen
Publisher: Springer
ISBN: 1461507677
Format: PDF, Docs
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This is the second edition of the text "Bioreaction Engineering Principles" by Jens Nielsen and John Villadsen, originally published in 1994 by Plenum Press (now part of Kluwer). Time runs fast in Biotechnology, and when Kluwer Plenum stopped reprinting the first edition and asked us to make a second, revised edition we happily accepted. A text on bioreactions written in the early 1990's will not reflect the enormous development of experimental as well as theoretical aspects of cellular reactions during the past decade. In the preface to the first edition we admitted to be newcomers in the field. One of us (JV) has had 10 more years of job training in biotechnology, and the younger author (IN) has now received international recognition for his work with the hottest topics of "modem" biotechnology. Furthermore we are happy to have induced Gunnar Liden, professor of chemical reaction engineering at our sister university in Lund, Sweden to join us as co-author of the second edition. His contribution, especially on the chemical engineering aspects of "real" bioreactors has been of the greatest value. Chapter 8 of the present edition is largely unchanged from the first edition. We wish to thank professor Martin Hjortso from LSU for his substantial help with this chapter.

Handbook of Chemical Technology and Pollution Control

Author: Martin B. B. Hocking
Publisher: Elsevier
ISBN: 9780080478272
Format: PDF, Mobi
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The Handbook of Chemical Technology and Pollution Control, 3rd Edition provides a detailed review of the chemistry and operating conditions of many of the present large-scale chemical processes important to our economy and high standards of living. The processes that could lead to emissions affecting our air, soil, and water are considered, together with ways in which it may be possible to reduce or eliminate these pollutants. Focusing on cleaner production concepts without neglecting 'end of pipe' measures. With an increase in the awareness of corporate and social responsibility among business and industry leaders, the pressure to reduce harmful emissions and the desire to increase efficiencies and energy utilization, this book provides an essential resource. Suitable for researchers, practitioners and postgraduate students in the fields of chemical and biochemical engineering and environmental science, as well as government monitoring and regulatory agencies and industry leaders who want to stay one step ahead, this book will be a valuable addition to any library. Integrated treatment of chemical technology with emission control chemistry Introductory outline of the causes and effects of air and water pollution chemistry Outline of the operating features and efficiency of basic emission control devices Historical background of developments in industrial chemistry to 2004 in a single volume Organized for easy access to chemical technology, new developments, or emission control details Referenced to current additional sources of information in each area covered Review questions provide working experience with the material provided

Handbook of Brewing Third Edition

Author: Graham G. Stewart
Publisher: CRC Press
ISBN: 1351230816
Format: PDF, ePub, Docs
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With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

Soft Chemistry and Food Fermentation

Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128112042
Format: PDF
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Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

Riegel s Handbook of Industrial Chemistry

Author: James A. Kent
Publisher: Springer Science & Business Media
ISBN: 1475764316
Format: PDF, ePub
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Substantially revising and updating the information from the widely-used previous editions, this book offers a valuable overview of current chemical processes, products, and practices. No other source offers as much data on the chemistry, engineering, economics, and infrastructure of the industry. In addition to thoroughly revised material on chemical economics, safety, statistical control methods, and waste management, chapters on industrial cell culture and industrial fermentation expand the treatment of biochemical engineering. Sectors covered include: plastics, rubber, adhesives, textiles, pharmaceuticals, soap, coal, dyes, chlor-alkali, pigments, chemical explosives, petrochemicals, natural and industrial gas, synthetic nitrogen products, fats, sulfur, phosphorus, wood, and sweeteners. Comprehensive and easy to use, the tenth edition of Riegel's Handbook of Industrial Chemistry is an essential working tool for chemical and process engineers, chemists, plant and safety managers, and regulatory agency personnel.

Handbook of Fermented Functional Foods Second Edition

Author: Edward R.(Ted) Farnworth
Publisher: CRC Press
ISBN: 1420053264
Format: PDF
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For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.