Advanced Fermentation and Cell Technology, 2 Volume Set
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発酵・細胞工学特論 全2巻 Author: Lee, Byong H. (Jiangnan University, Wuxi, China; McGill University, Montreal, QC, Canada) Publisher: Wiley ISBN: 9781119042761 Cover: HARDCOVER Date: 2021年11月 こちらの商品は学校・法人様向け(機関契約)のオンラインブック版がございます。 オンラインブックの価格、納期につきましては弊社営業員または当ECサイトよりお問い合わせください。 DESCRIPTION 産業用発酵技術およびその応用事例を網羅した、包括的レファレンスです。 微生物の細胞技術、動物および植物の細胞技術、新しいバイオテクノロジーの安全性の問題、微生物発酵の食品、化学品、医薬品への応用について各章ごとに詳解。 食品科学、バイオテクノロジー、微生物学、農業科学、生化学を専攻する学生・研究者はもちろん、食品業界、特に乳製品、ベーカリー、発酵飲料の分野の研究者、技術者にとっても貴重な参考資料となります。 A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. Advanced Fermentation and Cell Technology provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: * Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries * Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies * Includes overviews of the global market size of bioproducts and the fundamentals of cell technology * Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices * Explores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology Advanced Fermentation and Cell Technology is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors.
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