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The growing food industry is currently employing a large number of
microbial products. Microbial products are of biological origin and
are considered safe as compared to synthetic and chemical
formulations. Microbial products are used in the processing or
manufacturing of a variety of food products. These days, fermented
foods have become very common. Enzymes, pigments, and organic acids
of microbial origin are common in the food industry. Demand for
microbial products and metabolites are continuously increasing, and
microbial products are an area of commercial interest for the food
biotechnology and microbial biotechnology industries. This book
covers microbial enzymes along with their utilization in the food
industry. Important enzymes including amylase, inulinase,
pullulanase, protease, aspartase, naringinase, cellulose, xylanase,
pectinase, and asparaginase have been discussed, along with their
potent applications in the food industry. Also, microbial
polysaccharides, organic acids, and pigments of microbial origin
have been discussed. This book will provide important insight
regarding microbial enzymes and additives for the food industry now
and in the future. This text will be helpful for graduate, post
graduate students, researchers, and industry professionals,
extensively engaged in the area of food science and technology,
food biotechnology, and industrial biotechnology.
According to my work, I get a sample of rotor blades and then
testing many NDT methods to find the most precised testing method.
Also come up with the newly developed technique Shearography.
Comparing the later one to Infra-red Thermography. The work was
little bit complicated due to lack of equipments but i would be
able to complete it just because of my mentor's guidance and help
from the friends. The conclusion and results are shown in this book
and can be used as a reference for future researchers.
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