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Tecnologia de Fermentação Alimentar e Engenharia de Bioprocessos

Tecnologia de Fermentação Alimentar e Engenharia de Bioprocessos

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:
9786630402148
72,14 €
IVA incluido
Disponible

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Sobre IBD

A fermentação situa-se numa rara intersecção de disciplinas. É, ao mesmo tempo, uma questão de microbiologia, uma vez que depende das capacidades metabólicas específicas das bactérias, leveduras e fungos; uma questão de bioquímica, uma vez que se desenvolve através de vias enzimáticas definidas que atuam sobre substratos específicos; e uma questão de engenharia, uma vez que transformar uma fermentação à escala de cozinha num processo industrial fiável e reproduzível requer uma atenção cuidadosa ao projeto do biorreator, à esterilidade, à monitorização, ao controlo e ao aumento de escala. Poucos textos tentam reunir estas três perspetivas numa única narrativa coerente. Este livro é uma tentativa de fazer exatamente isso.

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