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Technologia fermentacji żywności i inżynieria bioprocesowa

Technologia fermentacji żywności i inżynieria bioprocesowa

AREEJ SAJJAD / Muhammad Khalid Saeed / Naseem Zahra

72,14 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Biologia, ciencias de la vida
ISBN:
9786630377200
72,14 €
IVA incluido
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Sobre IBD

Fermentacja znajduje się na rzadkim styku różnych dyscyplin. Jest to jednocześnie zagadnienie z zakresu mikrobiologii, ponieważ zależy od konkretnych zdolności metabolicznych bakterii, drożdży i pleśni; kwestia biochemii, ponieważ przebiega poprzez określone szlaki enzymatyczne oddziałujące na określone substraty; oraz kwestia inżynierii, ponieważ przekształcenie fermentacji na skalę kuchenna w niezawodny, powtarzalny proces przemysłowy wymaga szczególnej dbałości o projekt bioreaktora, sterylność, monitorowanie, kontrolę i zwiększanie skali. Niewiele publikacji podejmuje próbę połączenia wszystkich trzech tych perspektyw w jedną, spójną narrację. Niniejsza książka stanowi właśnie taką próbę.

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