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Technologies for Microbial Production of Food Ingredients
| Content Provider | Scilit |
|---|---|
| Author | Ercan-Oruc, Duygu Pometto, Anthony L. Demirci, Ali |
| Copyright Year | 2020 |
| Description | Production of food ingredients via microbial fermentation continues to grow each year. This chapter presents an up-to-date review of some examples of this growth and the methods employed to improve production. Some of these methods include strain development, optimization of culture media and growth conditions, advances in bioreactor monitoring and design, and fermentation modes employed. Book Name: Functional Foods and Biotechnology |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2019-0-07753-4&isbn=9781003003793&doi=10.1201/9781003003793-10&format=pdf |
| Ending Page | 184 |
| Page Count | 26 |
| Starting Page | 159 |
| DOI | 10.1201/9781003003793-10 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2020-04-13 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Functional Foods and Biotechnology Paper and Wood Optimization Technologies Production of Food Food Ingredients Production |
| Content Type | Text |
| Resource Type | Chapter |