Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries (Hardcover)

Emphasizes recent advances in biotechnological techniques that could ameliorate the high level global food insecurity through fermentation technologies applicable to traditional African indigenous and underutilized novel foods, algal biotechnology and value-added bio-products. Provides detailed information on how to harness indigenous bio-resources including microalgae for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation, and health care delivery Introduces new frontiers in the area of large scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries Discusses current biotechnologies applicable in the food, beverage and bioproduct industries

General

Imprint:	Crc Press
Country of origin:	United Kingdom
Series:	Multidisciplinary Applications and Advances in Biotechnology
Release date:	May 2022
First published:	2022
Editors:	James Chukwuma Ogbonna • Sylvia Uzochukwu • Nwadiuto (Diuto) Esiobu • Abdulrazak B. Ibrahim • Benjamin Ewa Ubi • Emeka Godfrey Nwoba • Charles Oluwaseun Adetunji
Dimensions:	234 x 156mm (L x W)
Format:	Hardcover
Pages:	284
ISBN-13:	978-0-367-76694-8
Categories:	Books > Science & Mathematics > Biology, life sciences > Biochemistry > General Books > Professional & Technical > Biochemical engineering > Biotechnology > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-367-76694-9
Barcode:	9780367766948

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