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090			_aB-15144
245	1	0	_aFermentation monitoring and control of microbial cultures for food ingredient manufacture
490	0		_vMicrobial Production of Food Ingredients, Enzymes and Nutraceuticals, p.125-143, 2013
520	3		_aThis 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.
650	1	4	_aFUTURE DEVELOPMENTS
650	1	4	_aMONITORING STRATEGIES
650	1	4	_aPROCESS ANALYTICAL TECHNOLOGY
650	1	4	_aPROCESS UNDERSTANDING
650	1	4	_aOFF-GAS ANALYSIS
650	1	4	_aSPECTROMETRY
700	1	2	_aMcneil, B.
700	1	2	_aHarvey, L.M.
700	1	2	_aRowan, N.J.
700	1	2	_aGiavasis, I.
856	4	0	_uhttps://drive.google.com/file/d/1lKskGlsa9F0P0_VcUBFL_PKd2QHco_f8/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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