Production of foods and food components by microbial fermentation: an introduction (Record no. 49325)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01864nam a2200265Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250625153955.0 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | B-15143 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT | |
| Title | Production of foods and food components by microbial fermentation: an introduction |
| 490 0# - SERIES STATEMENT | |
| Volume/sequential designation | Microbial production of Food ingredients, enzymes and nutraceuticals, p.97-124, 2013 |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | Many of the foods we eat are of microbial origin or contain constituents produced by microbial fermentation. This chapter considers the biotechnological problems associated with growing these producing strains, most of which are aerobic organisms, in large scale fermenters. It discusses how rational fermenter design is a crucial component in providing them with the physical environment for optimal desirable metabolite production, which with the ? lamentous fungi is often related to their morphological form. It also discusses how some of the problems in achieving this can be ameliorated by innovative fermenter configuration. Carefully selected examples are used to illustrate the practical application on an industrial scale of these philosophies and suggestions are made about how fermentation technology is likely to change in the future to satisfy the increasing demands for highly nutritious and safe foods for human consumption. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | CITRIC ACID PRODUCTION |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FERMENTATION TECHNOLOGY |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | FOOD BIOTECHNOLOGY |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | MICROBIAL EXOPOLYSACCHARIDES |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | SINGLE CELL PROTEIN |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Seviour, R.J. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Harvey, L.M. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Fazenda, M. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mcneil, B. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://drive.google.com/file/d/1q6THBz7Eh3H6nadOeZFAuJ28FLpl0Zny/view?usp=drivesdk">https://drive.google.com/file/d/1q6THBz7Eh3H6nadOeZFAuJ28FLpl0Zny/view?usp=drivesdk</a> |
| Public note | Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Clasificación local |
| Koha item type | Documentos solicitados |
| Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Clasificación local | Ref1 | CICY | CICY | Documento préstamo interbibliotecario | 25.06.2025 | B-15143 | 25.06.2025 | 25.06.2025 | Documentos solicitados |