9786206845003 - fermentation technology and microbial proteins: de von sun, wenli; shahrajabian, mohamad hesam (8 Ergebnisse)

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Taschenbuch. Zustand: Neu. Fermentation Technology and Microbial Proteins | Wenli Sun (u. a.) | Taschenbuch | Englisch | 2023 | LAP LAMBERT Academic Publishing | EAN 9786206845003 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 68 pp. Englisch.

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Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fermentation is being used since ages as a safe technique for food preservation and uses minimal resources. Most common fermentations are alcohol fermentation, lactic acid (homofermentation), lactic acid (heterofermentation), butyric acid, mixed acid, propionic acid and acetic acid. The protein industry uses fermentation in three primary ways, 1) Traditional fermentation, 2) Biomass fermentation, 3) Precision fermentation: uses microbial hosts as cell factories for producing specific functional ingredients that typically need greater purity than the primary protein ingredients and are incorporated at lower levels. This book is aimed to both introduce and survey the fermentation technology and its relationship with functional foods, as well as, investigate and inspect different research progresses of protein factory-microbial fermentation technology.…

Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Fermentation is being used since ages as a safe technique for food preservation and uses minimal resources. Most common fermentations are alcohol fermentation, lactic acid (homofermentation), lactic acid (heterofermentation), butyric acid, mixed acid, propi.…

Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Fermentation is being used since ages as a safe technique for food preservation and uses minimal resources. Most common fermentations are alcohol fermentation, lactic acid (homofermentation), lactic acid (heterofermentation), butyric acid, mixed acid, propionic acid and acetic acid. The protein industry uses fermentation in three primary ways, 1) Traditional fermentation, 2) Biomass fermentation, 3) Precision fermentation: uses microbial hosts as cell factories for producing specific functional ingredients that typically need greater purity than the primary protein ingredients and are incorporated at lower levels. This book is aimed to both introduce and survey the fermentation technology and its relationship with functional foods, as well as, investigate and inspect different research progresses of protein factory-microbial fermentation technology.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 68 pp. Englisch.…