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Bioethanol Biochemistry and Biotechnological Advances

Bioethanol Biochemistry and Biotechnological Advances

This new book Bioethanol: Biochemistry and Biotechnological Advances presents some insightful perspectives and important advances in the bioethanol industry. The volume goes into detail on the biochemical and physiological parameters carried out by the main bioethanol-producing microorganisms as well as the discusses the potential applications that bioproducts can have and the advantages they generate. The chapter authors discuss a variety of issues including the physiology of ethanol production by yeasts by Zymomonas mobilis and by Clostridium thermocellum. Other sources of biofuel such as sweet sorghum Agave americana L. leaves waste and fungi are included as well. Chapters also discuss the genetic regulation and genetic engineering of principal microorganisms and then go on to address ways to increase ethanol tolerance in industrially important ethanol fermenting organisms methods for developing sustainable fermentable substrates and new strategies for ethanol purification. Chapters explore the design and engineering requirements for bioreactors bioelectrosynthesis of ethanol via bioelectrochemical systems and more. The book will be a valuable resource for faculty and students in this area as well as for scientists researchers and managers in the biofuel industry in the area of biofuel production fermentation process environmental engineering and all other related scientific areas. | Bioethanol Biochemistry and Biotechnological Advances

GBP 154.00
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Technologies for Value Addition in Food Products and Processes

Technologies for Value Addition in Food Products and Processes

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products including such applications as non-thermal plasma refractance window drying extrusion enzyme immobilization and dry fractionation. Dry fractionation in particular has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong Mishing and Karbi communities of Assam India. With the contribution from experts in their respective fields this volume provides new information on novel food processing technologies.

GBP 131.00
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