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Tecnologia della fermentazione alimentare e ingegneria dei bioprocessi

Tecnologia della fermentazione alimentare e ingegneria dei bioprocessi

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:
9786630348040
72,14 €
IVA incluido
Disponible

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La fermentazione si colloca in un raro punto di incontro tra diverse discipline. È, al tempo stesso, una questione di microbiologia, poiché dipende dalle specifiche capacità metaboliche di batteri, lieviti e muffe; una questione di biochimica, poiché si svolge attraverso vie enzimatiche ben definite che agiscono su substrati ben definiti; e una questione di ingegneria, poiché trasformare una fermentazione su scala domestica in un processo industriale affidabile e riproducibile richiede un’attenzione particolare alla progettazione del bioreattore, alla sterilità, al monitoraggio, al controllo e al potenziamento. Pochi testi tentano di riunire tutte e tre queste prospettive in un’unica narrazione coerente. Questo libro rappresenta proprio un tentativo in tal senso.

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