Principles of Fermentation Technology
- ISBN-10
- 0444634088
- ISBN-13
- 9780444634085
- Series
- Principles of Fermentation Technology
- Category
- Technology & Engineering
- Pages
- 824
- Language
- English
- Published
- 2016-08-31
- Publisher
- Butterworth-Heinemann
- Authors
- Allan Whitaker, Stephen J Hall, Peter F Stanbury
Description
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
Get the book
Other editions
Similar books
-
Principles and Applications of Fermentation Technology
By Arindam Kuila, Vinay SharmaThe book covers all aspects of fermentation technology such as principles, reaction kinetics, scaling up of processes, and applications.
-
Essentials in Fermentation Technology
By Aydin BerenjianThus the book serves as a must-have guide for undergraduates and graduate students interested in Biochemical Engineering and Microbial Biotechnology
-
Fermentation and Biochemical Engineering Handbook, 2nd Ed.: Principles, Process Design and Equipment
By Henry C. Vogel, Celeste M. TodaroThis is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production of chemicals and pharmaceuticals via fermentation.
-
Principles of Fermentation Technology
By Frank RossPrinciples of Fermentation Technology
-
Practical Fermentation Technology
By Brian McNeil, Linda HarveyThis volume is not intended to be a handbook, but by presenting some of the more challenging aspects of the practice of fermentation, the learning curve of the newcomer may be accelerated, and their path to competence smoothed a little.
-
Fermentation Microbiology and Biotechnology, Third Edition
By Arnold L. Demain, E. M. T. El-Mansi, C. F. A. BryceFermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals.
-
Food Microbiology: Principles Into Practice, 2 Volume Set
By Osman Erkmen, T. Faruk BozogluThis book covers application of food microbiology principles into food preservation and processing.
-
Handbook of Food and Beverage Fermentation Technology
By Y. H. Hui, Peggy S. Stanfield, Wai-Kit NipWhile many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel
-
Philippine Fermented Foods: Principles and Technology
By Priscilla C. Sanchez"Based on the author's extensive experience as professor and practitioner in the field of applied microbiology, the book provides a detailed description of Philippine fermented foods, the process of improving traditional fermentation ...
-
Fermentation Technology
By Ray MedinaThe aim of the book is to provide an in-depth study of the principles of fermentation technology and recent advances and developments in the field of fermentation technology, focusing on industrial applications.