Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
  Top » Catalog » Books » My Account  |  Cart Contents  |  Checkout   
Quick Find
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
Brain, Body, Cognition - A continuation of Functional Neurology, Rehabilitation and Ergonomics
Shopping Cart more
0 items
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Notifications more
NotificationsNotify me of updates to Industrial Fermentation: Food Processes, Nutrient Sources and Production Strategies
Tell A Friend
Tell someone you know about this product.
Industrial Fermentation: Food Processes, Nutrient Sources and Production Strategies
Retail Price: $280.00
10% Online Discount
You Pay:

Editors: Jürgen Krause and Oswald Fleischer
Book Description:
During fermentation processes, the determination of microbiological population density and diversity, nutrients concentration and products formation are the most important variables. Nowadays many different approaches are being developed for the monitoring of fermentation processes. The authors review different strategies to monitor alcoholic fermentation processes, ranging from offline to online approaches. In addition, research on fermentation is important in the specific branch of biomedical science, food science. In this book, the authors summarize such research from Thailand, a well-known agricultural country from Asia. The authors also summarize recent reports focusing on the metagenomics analysis and application of the fermentation industry. Furthermore, increasing demand for high-value oils has focused commercial attention on the provision of suitable biosynthetic framework for their production. This book examines the biotechnological production and application of high-value microbial oils. Also highlighted in this book are the recent findings and new strategies in tailoring some relevant industrial products by submerged fermentation. Additional chapters review the application of agro-industrial residues and by-products in biotechnological processes, nutritional needs and sources of n-3 fat and production strategies for microbial DHA and EPA production, and the development and interaction of microbes important for dairy product manufacturing and fermented beverages.

We’ve partnered with Copyright Clearance Center to make it easy for you to request permissions to reuse Nova content.
For more information, click here or click the "Get Permission" button below to link directly to this book on Copyright Clearance Center's website.

Table of Contents:

Chapter 1. Microbial Interaction in Fermented Beverages, pp. 1-42
(Marta E. Farías, Lucía M. Mendoza, Pedro A. Aredes Fernández, Oscar A. Sosa, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho, Argentina, and others)

Chapter 2. Fermented Milk Products, pp. 43-78
(Abdelrhman R. Ahmed, A.M. Adel, I. Smetanska, Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Ain Shams University, Cairo, Egypt, and others)

Chapter 3. Traditional foods and beverages from South America: microbial communities and production strategies, pp. 79-114
(Fátima C. O. Gomes, Inayara C. A. Lacerda, Diego Libkind, Christian A. Lopes, Javier Carvajal and Carlos A. Rosa, Departamento de Química, Centro Federal de Educação Tecnológica de Minas Gerais, Belo Horizonte, MG, Brazil, and others)

Chapter 4. N-3 Fats: Nutritional Needs, Sources and Microbial Production Strategies, pp. 115-150
(Anita Nordeng Jakobsen, Department of Food Technology, Sør-Trøndelag University College, Trondheim, Norway)

Chapter 5. Strategies to Monitor Alcoholic Fermentation Processes, pp. 151-186
(V. Ibarra-Junquera, P. Escalante-Minakata, A.M. Mancilla, J.S. Murguía, L.A. de la Rosa, H.C. Rosu, Faculty of Chemical Sciences, University of Colima, Coquimatlan, Mexico, and others)

Chapter 6. Biotechnological Production and Application of High-Value Microbial Oils, pp. 187-216
(Kobkul Laoteng, Milan Certik, Biochemical Engineering and Pilot Plant Research and Development Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), King Mongkut’s University of Technology, Bangkok, Thailand, and others)

Chapter 7. Fermentation Strategies: Nutritional Requirements, pp. 217-248
(A.B. Sitanggang, H.S. Wu, S.S. Wang, J.C.W. Lan, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taiwan, and others)

Chapter 8. Tailoring of Industrial Products by Submerged Fermentation, pp. 249-274
(Licia M. Pera, Flavia Luna, Guillermo R. Castro, Mario D. Baigori, PROIMI (CONICET, CCT Tucumán, San Miguel de Tucumán, Argentina, and others)

Chapter 9. Agro-Industrial Residues in Biotechnological Processes, pp. 275-296
(Juliano Lemos Bicas, Ana Paula Dionísio, Júnio Cota Silva, Francisco Fábio Cavalcante Barros, Gláucia Maria Pastore, Laboratory of Bioflavors, Department of Food Science, State University of Campinas, Campinas, SP, Brazil)

Chapter 10. Prebiotic in Dairy Products: Benefits to Health and Technology Features, pp. 297-310
(Adriano G. Cruz, Jose A.F. Faria, Rafael R. Andrade,
Mirian R.L. Moura, Lucia M.J. Carvalho4, Daniel Granato, Cidade Universitária Campinas - SP – Brazil)

Chapter 11. Synthesis, Separation and Properties of Polythioesters Produced by Microorganisms, pp. 311-326
(Clément Des Courières, Chi-Wei Lo, Yu-Hong Wei, Ho-Shing Wu, Ecole Nationale Supérieure de Chimie de Paris (ENSCP), France, and others)

Chapter 12. Use of the Response Surface Methodology to Optimize the Pre-Treatment of Cassava Wastewater Employed as Substrates for the Production Biosurfactants, pp. 327-342
(Francisco Fábio Cavalcante Barros, Juliano Lemos Bicas, Júnio Cota Silva, Ana Paula Dionísio, Gláucia Maria Pastore, Laboratory of Bioflavors, Food Science Department, State University of Campinas, Campinas, SP, Brazil)

Chapter 13. Researches on Industrial Fermentation from Thailand: A Summary, pp. 343-348
(Viroj Wiwanitkit, Wiwanitkit House, Bangkhae, Bangkok, Thailand)

Chapter 14. Metagenomics Analysis and Application in the Fermentation Industry, pp. 349-352
(Viroj Wiwanitkit, Wiwanitkit House, Bangkhae, Bangkok, Thailand)

Chapter 15. A Note from the Study on Parasitic Contamination in a Local Thai Fermented Food Product “Koong Jom” from a Local Small Industrial Village in Northeastern Thailand, pp. 353-356
(Viroj Wiwanitkit, Wiwanitkit House, Bangkhae, Bangkok, Thailand)

Chapter 16. Local Alcoholic Industry: A Story of Local Wisdom in Fermentation Industry in Thailand, pp. 357-359
(Viroj Wiwanitkit, Wiwanitkit House, Bangkhae, Bangkok, Thailand)


      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2010
   Pages: 7 x 17, 386 pp.
   ISBN: 978-1-60876-550-8
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
Special Focus Titles
01.Violent Communication and Bullying in Early Childhood Education
02.Cultural Considerations in Intervention with Women and Children Exposed to Intimate Partner Violence
03.Chronic Disease and Disability: The Pediatric Lung
04.Fruit and Vegetable Consumption and Health: New Research
05.Fire and the Sword: Understanding the Impact and Challenge of Organized Islamism. Volume 2

Nova Science Publishers
© Copyright 2004 - 2021

Industrial Fermentation: Food Processes, Nutrient Sources and Production Strategies