TY  - BOOK
AU  - Mcneil,B.
AU  - Harvey,L.M.
AU  - Rowan,N.J.
AU  - Giavasis,I.
TI  - Fermentation monitoring and control of microbial cultures for food ingredient manufacture
KW  - FUTURE DEVELOPMENTS
KW  - MONITORING STRATEGIES
KW  - PROCESS ANALYTICAL TECHNOLOGY
KW  - PROCESS UNDERSTANDING
KW  - OFF-GAS ANALYSIS
KW  - SPECTROMETRY
N2  - This chapter focuses upon how and why we monitor fermentation processes for production of food ingredients. It also emphasises the critical importance of using monitoring technologies which are appropriate and which aid us in understanding the physiology of the microbial cultures we use. A range of monitoring strategies and techniques in current use are critically discussed in the context of the specific needs of the fermentation industry. Finally, some future trends and developments are introduced and their potential utility in this context is evaluated
UR  - https://drive.google.com/file/d/1lKskGlsa9F0P0_VcUBFL_PKd2QHco_f8/view?usp=drivesdk
ER  -