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Synopsis
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.
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Food Fermentation Technology and Bioprocess Engineering
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LAP LAMBERT Academic Publishing, 2026
ISBN 10: 663038539X
ISBN 13: 9786630385397
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Food Fermentation Technology and Bioprocess Engineering
Published by
LAP LAMBERT Academic Publishing, 2026
ISBN 10: 663038539X
ISBN 13: 9786630385397
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Food Fermentation Technology and Bioprocess Engineering (Paperback)
Published by
LAP Lambert Academic Publishing, 2026
ISBN 10: 663038539X
ISBN 13: 9786630385397
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Paperback. Condition: new. Paperback. 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. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9786630385397
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Food Fermentation Technology and Bioprocess Engineering
Published by
LAP Lambert Academic Publishing, 2026
ISBN 10: 663038539X
ISBN 13: 9786630385397
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Softcover
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Food Fermentation Technology and Bioprocess Engineering
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LAP LAMBERT Academic Publishing Aug 2026, 2026
ISBN 10: 663038539X
ISBN 13: 9786630385397
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 68 pp. Englisch. Seller Inventory # 9786630385397
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Food Fermentation Technology and Bioprocess Engineering : From Microbial Fermentation to Industrial Bioprocessing
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LAP LAMBERT Academic Publishing, 2026
ISBN 10: 663038539X
ISBN 13: 9786630385397
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Seller: AHA-BUCH GmbH, Einbeck, Germany
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Seller Inventory # 9786630385397
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Food Fermentation Technology and Bioprocess Engineering (Paperback)
Published by
LAP Lambert Academic Publishing, 2026
ISBN 10: 663038539X
ISBN 13: 9786630385397
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Paperback
Seller: AussieBookSeller, Truganina, VIC, Australia
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Paperback. Condition: new. Paperback. 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. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9786630385397
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Food Fermentation Technology and Bioprocess Engineering (Paperback)
Published by
LAP Lambert Academic Publishing, 2026
ISBN 10: 663038539X
ISBN 13: 9786630385397
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Paperback
Seller: CitiRetail, Stevenage, United Kingdom
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Paperback. Condition: new. Paperback. 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. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9786630385397
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Food Fermentation Technology and Bioprocess Engineering
Published by
LAP LAMBERT Academic Publishing Aug 2026, 2026
ISBN 10: 663038539X
ISBN 13: 9786630385397
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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. 68 pp. Englisch. Seller Inventory # 9786630385397
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Food Fermentation Technology and Bioprocess Engineering | From Microbial Fermentation to Industrial Bioprocessing
Published by
LAP LAMBERT Academic Publishing, 2026
ISBN 10: 663038539X
ISBN 13: 9786630385397
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Taschenbuch
Seller: preigu, Osnabrück, Germany
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Taschenbuch. Condition: Neu. Food Fermentation Technology and Bioprocess Engineering | From Microbial Fermentation to Industrial Bioprocessing | Areej Sajjad (u. a.) | Taschenbuch | Englisch | 2026 | LAP LAMBERT Academic Publishing | EAN 9786630385397 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand. Seller Inventory # 136877598
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