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Full Description
Innovations in Fermentation and Phytopharmaceutical Technologies discusses recent advancements in the field of different bioprocessing aspects for the development of different reactors, fermented products and phytopharmaceuticals. Written by leading experts in the field, the book presents the basic principles of upstream processing techniques, advanced downstream process technologies, and recycling of by-products during formation/production of various fermented and phytopharmaceutical products. The informative chapters in the book outline an application-oriented path for academicians, researchers and scientists in the field of industrial fermentation technology and phytopharmaceutical production.
Contents
Section A. Concepts of reactor designing
1. Photo bioreactors for production of biodiesel from algae: A short review
2. Mixing and Agitation systems in photo bioreactors
3. Membrane reactors for mammalian cell cultures
4. Advances in fermentative systems for the production of ethanol from lignocellulosic biomass.
5. Liquid extraction with immobilized liquids for product recovery from fermentation broths
Section B. Upstream Processes in bioprocessing of food, phytopharmaceuticals and biofuels
6. Recent advancement in the extraction of potent phytoconstituents from the herbal sources
7. Biosensor an Emerging Technology in Food and Pharmaceutical Industries and its Potential Application
8. Current trends in green processing: Improvements of food products
9. Phytochemicals and their nano-formulation in sustained drug delivery and therapy
10. Biohydrogen evolution in Microbial Electrolysis Cell, a novel electro-fermentation technology: Influence of reactor design
Section C. Downstream Processes in bioprocessing of food, phytopharmaceuticals and biofuels
11. Mechanism, regulation and Inhibition of Alkaloids in cancer therapy targeting JAK/STAT pathway
12. Biological production of xylitol: A process development approach
13. Production of Methyl-Ethyl Ketone Applying Process Intensification Strategies
14. Microbial xylanases, their Structural Characteristics and Industrial Applications: A Biotechnological Advancement
15. Advances in Fermented Food production and therapeutics
Section D. By-product utilisation for production of value-added products
16. Wine waste -A potential source of bioactive compounds
17. Agro-industrial wastes for the production of single-cell protein(SCP)
18. β-glucan Production through Bioconversion of Sugarcane Bagasse by S.cereviseae and A.niger
19. Value-added Product Development from Food Scraps
20. Evaluation of various possibilities of underutilized fish processing biomass as a value-added product: A waste to wealth approach
21. Production of value-added products from industrial wastes of phytopharmaceuticals
