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Title Microbial Biotechnology in Horticulture Vol 3
Author R C Ray
Publisher CRC Press
Release 2008-01-02
Category Science
Total Pages 390
ISBN 1439843295
Language English, Spanish, and French
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Book Summary:

The application of microbial biotechnology to horticulture is of great importance, because it has the potential to increase productivity, to enhance quality and shelf-life of the produce and to develop novel techniques in food processing and for conversion of horticultural wastes into renewal energy sources. In addition, a wide array of scientific

Title Chemical Engineering Volume 3
Author D G Peacock
Publisher Elsevier
Release 2012-12-02
Category Technology & Engineering
Total Pages 778
ISBN 0080571549
Language English, Spanish, and French
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Book Summary:

The publication of the third edition of 'Chemical Engineering Volume 3' marks the completion of the re-orientation of the basic material contained in the first three volumes of the series. Volume 3 is devoted to reaction engineering (both chemical and biochemical), together with measurement and process control. This text is designed for students, graduate and postgraduate, of chemical engineering.

Title Ethnobotany of India Volume 3
Author T. Pullaiah
Publisher CRC Press
Release 2017-09-07
Category Medical
Total Pages 394
ISBN 1315341611
Language English, Spanish, and French
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Book Summary:

Ethnobotany of India: Volume 3: North-East India and Andaman and Nicobar Islands is the third of a five-volume set of Ethnobotany of India. Bringing together in one place the important information on the ethnobotany of the North-East India and Andaman and Nicobar Island region of India, this informative volume presents the details of the tribes of the region, their numbers, their habitat, their culture, and particularly their usage of plants for various purposes.

Fermenting Vol 3 by Rashelle Johnson

Title Fermenting Vol 3
Author Rashelle Johnson
Publisher CreateSpace
Release 2013-08-28
Category
Total Pages 122
ISBN 9781492276845
Language English, Spanish, and French
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Book Summary:

You can add probiotic bacteria to your diet by making and drinking milk kefir. Milk kefir is a powerful probiotic beverage packed full of beneficial bacteria. It's made by adding kefir grains to milk (or many other non-dairy liquids) and letting it ferment for 24 to 48 hours at room temperature. The end result is a tasty beverage the consistency of thin yogurt that can be consumed on its own or mixed with a number of other ingredients to make delicious probiotic foods and beverages. This helpful guide covers the following items: What Milk Kefir is and how it's made. The history of milk kefir. Milk kefir grains and why they're important. How to care for and store milk kefir grains. The fermentation process. Yogurt vs. kefir. The health benefits of milk kefir. What types of milk work best to make kefir. Kefir culturing vessels. Milk kefir as a sourdough starter. The following milk kefir recipes are included in the book: Traditional milk kefir. Vanilla milk kefir. Sweet maple kefir. Citrus kefir. Cocoa spice kefir. Rise and shine kefir. Kefir protein power shake. Kefir raspberry flaxseed fiber booster. Sweet lavender milk kefir. Sweet raspberry milk kefir. Strawberry banana kefir smoothie. Strawberry lime kefir smoothie. Watermelon slush kefir smoothie. Pina colada kefir. Pumpkin pie kefir. Kefir egg nog. Chai-infused kefir. Kefir chocolate pudding. Kefir peanut banana pudding. Kefir cottage cheese. Kefir banana peach breakfast. Kefir and granola. Fizzy kefir. Kefir creamy fruit juice soda. Kefir Italian Soda. Cinnamon milk kefir. Cocoa cherry fizzy kefir. Strawberry milkshake kefir. Orange creamsicle kefir. Kefir cultured cream. Kefir cultured butter. Kefir cultured ice cream. Cultured cream cheese. Cultured ranch dressing. Kefir fruit dip. Kefir guacamole. Kefir cream frosting (vanilla and chocolate). Coconut milk kefir. Coconut meat kefir spread. Almond milk kefir. Rice milk kefir. Fizzy grape kefir. Soy milk kefir. Kefir sauerkraut. A helpful FAQ that answers many of common questions people have about milk kefir is included at the end of the book. Here are just some of the topics covered in the FAQ: How fast should kefir grains grow? Do kefir grains need to be washed between batches? How long can kefir be stored in the fridge? I forgot to move my grains to new milk. Can they still be used? What should I do if there's mold at the top of the container? What is the orange or yellow crust on my grains? How much alcohol does kefir contain? Why did the taste and/or texture of my kefir change? Why did my kefir separate? Milk kefir is a great way for most people to add beneficial strains of bacteria to their diet. Purchase this book and learn how to make milk kefir today.

Title Producing Biomolecular Substances with Fermenters Bioreactors and Biomolecular Synthesizers
Author William L. Hochfeld
Publisher CRC Press
Release 2006-06-22
Category Medical
Total Pages 408
ISBN 1420021311
Language English, Spanish, and French
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Book Summary:

Containing authoritative and in-depth coverage, Producing Biomolecular Materials Using Fermenters, Bioreactors, and Biomolecular Synthesizers examines the bioproduction systems that support the controlled, automated, and quantity growth of proteins. The book discusses the substance, character, makeup, and quality of the basic materials used in the production and downstream processing of boimolecular materials: raw materials, reagents, intermediates, and consumables. Dr. Hochfield gets right to the point, explaining just what must be done and how to do it effectively, then providing the formula necessary for reaching the required value, allowing you to simply plug-in your data and make protein. However, if you actually do need the origin and derivation of any given formula, you can go right to the extensive reference section in the Appendix, find the formula you need in the exact form that you need it, without having to wade through numerous pages of extraneous material. This classic work presents unparalled, detailed, and cutting-edge information on bioprocessing systems. A working reference and formulary for producing recombinant, bioactive, or other exotic proteins, peptides, and nucleic acids to specification, the text provides coverage of the related technologies, coupled with the extensive biotechnology glossary, manufacturer’s directories, extensive references, important formulae, charts, illustrations, comprehensive index, emphasis on practical techniques, time-proven methods, and essential applications. These features combine with its ingenious, easy-to-use layout to make it the resource you will consult on a regular basis.

Handbook of Brewing by William Hardwick

Title Handbook of Brewing
Author William Hardwick
Publisher CRC Press
Release 1994-11-15
Category Technology & Engineering
Total Pages 728
ISBN 9780849390357
Language English, Spanish, and French
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Book Summary:

Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and alcoholic content are reviewed. The book delineates over 900 chemical compounds that have been identified in beers, pinpoints their sources, gives concentration ranges, and examines their influence on beer quality. This work is intended for brewing, cereal and food chemists and biochemists; composition, nutrition, biochemical, food and quality assurance and control engineers; nutritionists; food biologists and technologists; microbiologists; toxicologists; and upper level undergraduate and continuing-education students in these disciplines.

The Nationalist Ferment by Marie-Jeanne Rossignol

Title The Nationalist Ferment
Author Marie-Jeanne Rossignol
Publisher Ohio State University Press
Release 2004
Category History
Total Pages 274
ISBN 9780814209417
Language English, Spanish, and French
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Book Summary:

This book was published in June 1994 by a French publisher and became the winner of OAH's foreign language book prize. "The Nationalist Ferment contributes significantly to the renewal of early U.S. diplomatic history. Since the 1980s, a number of diplomatic historians have turned aside from traditional diplomatic issues and sources. They have instead focused on gender ethnic relationships, culture, and the connections between foreign and domestic policy. Rossignol argues that in the years 1789-1812 the new nation needed to assert its independence and autonomous character in the face of an unconvinced world. After overcoming initial divisions caused by foreign policy, Americans met this challenge by defining common foreign policy objectives and attitudes, which both legitimized the United States abroad and reinforced national unity at home. This book establishes the constant connections between domestic and international issues during the early national period.

Title Handbook of Fermented Food and Beverage Technology Two Volume Set
Author Y. H. Hui
Publisher CRC Press
Release 2012-05-21
Category Technology & Engineering
Total Pages 1536
ISBN 1482260700
Language English, Spanish, and French
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Book Summary:

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Fermented Milks by Lore Alford Rogers

Title Fermented Milks
Author Lore Alford Rogers
Publisher
Release 1916
Category Agriculture
Total Pages 31
ISBN
Language English, Spanish, and French
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Book Summary:

Title Computer Control of Fermentation Processes
Author Daniel R. Omstead
Publisher CRC Press
Release 2020-11-26
Category Medical
Total Pages 360
ISBN 1000141756
Language English, Spanish, and French
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Book Summary:

The purpose of this volume is to describe the components, assembly, and implementation of computer-based process control systems. Presented in two sections, it illustrates how such systems have been used to monitor and control industrial fermentation processes as a means to improve our understanding of product biosynthesis. This book covers the fields of indirect parameter estimation and fermentation-specific control algorithms. It also includes chapters which describe system architecture and process application, process control, on-line liquid sampling and computer system architecture. This is an ideal source for anyone involved with biotechnology, bioengineering, microbial technology, chemical engineering, and computer control.

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