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Top Series in United States

Showing 1 - 12 of 12 results for “karsten keller”
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  • Upscaling of Bio-Nano-Processes

    Selective Bioseparation by Magnetic Particles

    Edited by Hermann Nirschl, Karsten Keller ...
    Series series Engineering (R0)
    Despite ongoing progress in nano- and biomaterial sciences, large scale bioprocessing of nanoparticles remains a great challenge, especially because of the difficulties in removing unwanted elements during processing in food, pharmaceutical and feed industry at production level. This book presents magnetic nanoparticles and a novel technology for the upscaling of protein separation. The results ... Read more

    $89.09 USD

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  • Innovation Strategies in the Food Industry

    Tools for Implementation

    Edited by Charis M. Galanakis ...
    Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. ... Read more

    $134.99 USD

  • Listeria monocytogenes in the Food Processing Environment

    by Kieran Jordan, Dara Leong, Avelino Álvarez Ordóñez ...
    Series series Chemistry and Material Science (R0)
    This Brief focuses on Listeria monocytogenes, from isolation methods and characterization (including whole genome sequencing), to manipulation and control. Listeriosis, a foodborne disease caused by Listeria monocytogenes is a major concern for public health authorities. In addition, addressing issues relating to L. monocytogenes is a major economic burden on industry. Awareness of its ubiquitous ... Read more

    $49.49 USD

  • Dinner at the New Gene Café

    How Genetic Engineering Is Changing What We Eat, How We Live, and the Global Politics of Food

    by Bill Lambrecht ...
    The definitive book on the rise of biotechnology and genetic modification in the world's food supply, a growing topic of fierce international debate.Biotech companies are racing to alter the genetic building blocks of the world's food. In the United States, the primary venue for this quiet revolution, the acreage of genetically modified crops has soared from zero to 70 million acres since 1996. ... Read more

    $12.99 USD

  • Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment

    by Michael P. Doyle ...
    Series series Chemistry and Material Science (R0)
    Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products.Industrial food safety professionals find themselves responsible for locating and eliminating the source(s) of food contamination. These are often complex situations for which ... Read more

    $134.09 USD

  • The Chemistry and Technology of Pectin

    by Steve Taylor ...
    Series series Food Science and Technology
    A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in ... Read more

    $84.59 USD

  • Ethnic Fermented Foods and Alcoholic Beverages of Asia

    Edited by Jyoti Prakash Tamang ...
    Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus ... Read more

    $116.99 USD

  • Methodologies and Results in Grapevine Research

    Edited by Etti Or, Serge Delrot, Luigi Bavaresco, Stella Grando, Hipólito Medrano ...
    Grapevine is a crop of major economical interest, and wine represents a multicultural heritage which has been growing since several milleniums. Yet, modern viticulture must face several challenges. Global climate has increased berry sugar content (and alcohol in the wine) whereas phenolic and aromatic ripeness are not always achieved. Water supply is becoming shorter. New varieties better adapted ... Read more

    $143.99 USD

  • Proteomics in Foods

    Principles and Applications

    Edited by Fidel Toldrá, Leo M. L. Nollet ...
    Series series Chemistry and Material Science (R0)
    Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided ... Read more

    $98.09 USD

  • Food Bioactives

    Extraction and Biotechnology Applications

    Edited by Munish Puri ...
    Series series Chemistry and Material Science (R0)
    This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities. It covers the current status and future potential of food compounds, as well as extraction technologies for ... Read more

    $98.09 USD

  • Microbes in Food and Health

    Edited by Neelam Garg, Abhinav Aeron, Shadia Mohammad Abdel-Aziz ...
    Series series Chemistry and Material Science (R0)
    This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters ... Read more

    $89.09 USD

  • Biosurfactants of Lactic Acid Bacteria

    by Deepansh Sharma, Baljeet Singh Saharan, Shailly Kapil ...
    Series series Biomedical and Life Sciences (R0)
    This book provides an introduction to biosurfactants produced by lactic acid bacteria, presenting a detailed compilation of their functional properties and structural composition. Microbial surfactants, extensively known as surface-active agents, have created a niche for themselves in the green-chemicals market, thanks to their distinct environment-friendly properties. The demand for ... Read more

    $49.49 USD