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FOOD FERMENTATION TECHNOLOGY AND BIOPROCESS ENGINEERING IBD

LAP LAMBERT ACADEMIC PUBLISHIN
08 / 2026
9786630385397
Inglés

Sinopsis

Fermentation sits at a rare intersection of disciplines. It is, at once, a matter of microbiology, since it depends on the specific metabolic capabilities of bacteria, yeasts, and molds, a matter of biochemistry, since it unfolds through defined enzymatic pathways acting on defined substrates, and a matter of engineering, since translating a kitchen-scale fermentation into a reliable, reproducible industrial process requires careful attention to bioreactor design, sterility, monitoring, control, and scale-up. Few texts attempt to hold all three of these perspectives together in a single, connected narrative. This book is an attempt to do exactly that.

PVP
72,14€