Bioprocess In Food Industry Vol 1 Books

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Editors : L. Venkateswar Rao • Ashok Pandey • Christian Larroche • Carlos Ricardo Soccol • Claude-Gilles Dussap (Year 2010 ISBN: 81-87680-21-0 Hardbound Pages 232 Rs. 1750/-) This book offers profound information on varied topics in the field of food and industry technology, and finds its base in the selected papers presented on the Bioprocesses in Food Industries (ICBF-2008) in the International Congress. It comprises of seventeen chapters, dealing with topics like: The nature of enzymes in aqueous phase and their applications in biotechnology Smart polymers in Bio-separation Role of solid state fermentation in the production of enzymes and organic acids. Pro-biotic based on yeast, mushrooms and lactic acid bacteria for humans and cattle. Deriving polysaccharides and bio-active compounds from marine sources Bio-catalysis and wine making Controlling adipogenesis and obesity by use of dietary lipids and nutraceutical factors, transgenic and gene expression in plants, PGPR etc. The text is supported by a number of clear, informative diagrams for better understanding. The book is highly useful for post-graduate students and researchers of biotechnology, applied biology, microbiology and biochemical engineering.Editors : L. Venkateswar Rao • Ashok Pandey • Christian Larroche • Carlos Ricardo Soccol • Claude-Gilles Dussap (Year 2010 ISBN: 81-87680-21-0 Hardbound Pages 232 Rs. 1750/-) This book offers profound information on varied topics in the field of food and industry technology, and finds its base in the selected papers presented on the Bioprocesses in Food Industries (ICBF-2008) in the International Congress. It comprises of seventeen chapters, dealing with topics like: The nature of enzymes in aqueous phase and their applications in biotechnology Smart polymers in Bio-separation Role of solid state fermentation in the production of enzymes and organic acids. Pro-biotic based on yeast, mushrooms and lactic acid bacteria for humans and cattle. Deriving polysaccharides and bio-active compounds from marine sources Bio-catalysis and wine making Controlling adipogenesis and obesity by use of dietary lipids and nutraceutical factors, transgenic and gene expression in plants, PGPR etc. The text is supported by a number of clear, informative diagrams for better understanding. The book is highly useful for post-graduate students and researchers of biotechnology, applied biology, microbiology and biochemical engineering.Editors : L. Venkateswar Rao • Ashok Pandey • Christian Larroche • Carlos Ricardo Soccol • Claude-Gilles Dussap (Year 2010 ISBN: 81-87680-21-0 Hardbound Pages 232 Rs. 1750/-) This book offers profound information on varied topics in the field of food and industry technology, and finds its base in the selected papers presented on the Bioprocesses in Food Industries (ICBF-2008) in the International Congress. It comprises of seventeen chapters, dealing with topics like: The nature of enzymes in aqueous phase and their applications in biotechnology Smart polymers in Bio-separation Role of solid state fermentation in the production of enzymes and organic acids. Pro-biotic based on yeast, mushrooms and lactic acid bacteria for humans and cattle. Deriving polysaccharides and bio-active compounds from marine sources Bio-catalysis and wine making Controlling adipogenesis and obesity by use of dietary lipids and nutraceutical factors, transgenic and gene expression in plants, PGPR etc. The text is supported by a number of clear, informative diagrams for better understanding. The book is highly useful for post-graduate students and researchers of biotechnology, applied biology, microbiology and biochemical engineering.Editors : L. Venkateswar Rao • Ashok Pandey • Christian Larroche • Carlos Ricardo Soccol • Claude-Gilles Dussap (Year 2010 ISBN: 81-87680-21-0 Hardbound Pages 232 Rs. 1750/-) This book offers profound information on varied topics in the field of food and industry technology, and finds its base in the selected papers presented on the Bioprocesses in Food Industries (ICBF-2008) in the International Congress. It comprises of seventeen chapters, dealing with topics like: The nature of enzymes in aqueous phase and their applications in biotechnology Smart polymers in Bio-separation Role of solid state fermentation in the production of enzymes and organic acids. Pro-biotic based on yeast, mushrooms and lactic acid bacteria for humans and cattle. Deriving polysaccharides and bio-active compounds from marine sources Bio-catalysis and wine making Controlling adipogenesis and obesity by use of dietary lipids and nutraceutical factors, transgenic and gene expression in plants, PGPR etc. The text is supported by a number of clear, informative diagrams for better understanding. The book is highly useful for post-graduate students and researchers of biotechnology, applied biology, microbiology and biochemical engineering.Editors : L. Venkateswar Rao • Ashok Pandey • Christian Larroche • Carlos Ricardo Soccol • Claude-Gilles Dussap (Year 2010 ISBN: 81-87680-21-0 Hardbound Pages 232 Rs. 1750/-) This book offers profound information on varied topics in the field of food and industry technology, and finds its base in the selected papers presented on the Bioprocesses in Food Industries (ICBF-2008) in the International Congress. It comprises of seventeen chapters, dealing with topics like: The nature of enzymes in aqueous phase and their applications in biotechnology Smart polymers in Bio-separation Role of solid state fermentation in the production of enzymes and organic acids. Pro-biotic based on yeast, mushrooms and lactic acid bacteria for humans and cattle. Deriving polysaccharides and bio-active compounds from marine sources Bio-catalysis and wine making Controlling adipogenesis and obesity by use of dietary lipids and nutraceutical factors, transgenic and gene expression in plants, PGPR etc. The text is supported by a number of clear, informative diagrams for better understanding. The book is highly useful for post-graduate students and researchers of biotechnology, applied biology, microbiology and biochemical engineering.Editors : L. Venkateswar Rao • Ashok Pandey • Christian Larroche • Carlos Ricardo Soccol • Claude-Gilles Dussap (Year 2010 ISBN: 81-87680-21-0 Hardbound Pages 232 Rs. 1750/-) This book offers profound information on varied topics in the field of food and industry technology, and finds its base in the selected papers presented on the Bioprocesses in Food Industries (ICBF-2008) in the International Congress. It comprises of seventeen chapters, dealing with topics like: The nature of enzymes in aqueous phase and their applications in biotechnology Smart polymers in Bio-separation Role of solid state fermentation in the production of enzymes and organic acids. Pro-biotic based on yeast, mushrooms and lactic acid bacteria for humans and cattle. Deriving polysaccharides and bio-active compounds from marine sources Bio-catalysis and wine making Controlling adipogenesis and obesity by use of dietary lipids and nutraceutical factors, transgenic and gene expression in plants, PGPR etc. The text is supported by a number of clear, informative diagrams for better understanding. The book is highly useful for post-graduate students and researchers of biotechnology, applied biology, microbiology and biochemical engineering.