The Chemistry of Fermentation Processes
Arcler Press (Verlag)
978-1-77956-414-6 (ISBN)
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Fermentation is a type of redox metabolism carried out in the absence of oxygen. During fermentation, organic molecules are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products are formed. Because oxygen is not required, it is an alternative to aerobic respiration. Chemistry of Fermentation Processes is a comprehensive book that describes basic concepts about the fermentation of food and describes how the fermentation processes are useful to synthesize biofuel. The book encloses details about types of fermentation, future challenges of fermentation processes, food fermentation, fermented foods, and human health benefits of fermented foods. This book describes basic concepts of biofuel production from fermentation processes, the role of fermentation reactions in changing the color of foods and fermented cereals & legume products. The book also covers gas fermentation for commercial biofuel production. This book is enriched with the knowledge of practical applications of fermentation especially prospects and pitfalls.
Dr. Tirth is presently working as an assistant professor in the department of Chemistry, Faculty of Sciences, Parul University. He did his M.Sc. & Ph.D. in Chemistry from the Maharaja Sayajirao University, Vadodara. His research interest is in Drug Discovery, Synthetic Organic Chemistry and Natural Products isolation. To add to his credits, he has published 15 articles in various international journals. He is having 4 U.S. & 1 Indian patents so far.
Chapter 1 Introduction to Fermentation
Chapter 2 Chemistry and Food Fermentation
Chapter 3 Fermented Foods and Human Health Benefits of Fermented Functional Foods
Chapter 4 Bioethanol Production From Molasses Biomass
Chapter 5 The Role of Fermentation Reactions in Changing the Color of Foods
Chapter 6 Gas Fermentation for Commercial Biofuels Production
Chapter 7 Fermented Cereal and Legume Products
Chapter 8 Fermented Cereal and Legume Products
| Erscheinungsdatum | 04.03.2025 |
|---|---|
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
| ISBN-10 | 1-77956-414-7 / 1779564147 |
| ISBN-13 | 978-1-77956-414-6 / 9781779564146 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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