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Metabolomics, Proteomes and Gene Editing Approaches in Biofertilizer Industry
This edited book covers the major aspects of plant growth promoting bacteria and mechanisms underlining the phenotype in rhizobacteria. This book guides the researchers about the potential of plant growth promoting bacteria to be used as biofertilizers. The process of biofertilizer development and the process of testing its efficacy for commercial use and the potency is elaborated in this volume using suitable figures. The information in this book regarding the secretion of various secondary metabolites responsible for nutrient management is helpful for designing bioformulations that assist plant growth. This book provides substantial number of evidences that underlines the genomic basis of ...
Recent Advances in Bio-Energy Research
This book comprises select proceedings of the 3rd International Conference on Recent Advances in Bio-energy Research (ICRABR 2022), providing comprehensive coverage on bio-energy-related fields and prospects of bio-energy in terms of waste management for energy generation, storage, and application. The content includes themes such as optimisation of energy systems, recent advances in biofuels and bioenergy, biomass hybrid systems, energy efficiency, electrochemical conversion of biofuels to renewable energy, energy management and policy, and the inter-linkages between energy and sustainable development. This book is of use to academics, researchers, consultants, and policymakers alike.
Microbiology and Health Benefits of Traditional Alcoholic Beverages
Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world. This book covers the cult...
Nanobiotechnology for Sustainable Bioenergy and Biofuel Production
Nanobiotechnology for Sustainable Bioenergy and Biofuel Production provides insights into the most recent innovations, trends, concerns and challenges in the production of biofuels. This book highlights a number of key research topics and practical applications of modern nanomaterials and nanocomposite-driven enzyme biotechnology for biofuels production, including the advances in the nanoscaffolds design (nanomaterials support) for immobilizing bioenergy producing enzymes (nanobiocatalyst system), the recent trends in biomass processing (untreated/treated agriculture and food waste, grasses, algal, etc.) using advanced nanobiocatalysts for biofuels production and the scale-up study of bioene...
Frontiers in Food Biotechnology
Modern biotechnological approaches have been designed to abate cost efficiencies and enhance productivity. The current book entitled Frontiers in Food Biotechnology aims to provide impetus to the emergence of new technologies positively impacting and revolutionising the study of food biotechnology. Recent advances in the emerging areas of food science and the role of genetically modified foods, probiotics, nutraceutical, biopreservatives, biocolours and nanotechnology in food have been greatly envisaged through this book. We anticipate that this book would be able to provide comprehensive, accessible, up-to-date information about food biotechnology and its broad spectrum implications to mank...
Microservices and Containers
Transition to Microservices and DevOps to Transform Your Software Development Effectiveness Thanks to the tech sector’s latest game-changing innovations—the Internet of Things (IoT), software-enabled networking, and software as a service (SaaS), to name a few—there is now a seemingly insatiable demand for platforms and architectures that can improve the process of application development and deployment. In Microservices and Containers, longtime systems architect and engineering team leader Parminder Kocher analyzes two of the hottest new technology trends: microservices and containers. Together, as Kocher demonstrates, microservices and Docker containers can bring unprecedented agility...
Nanobiotechnology for Sustainable Bioenergy and Biofuel Production
Nanobiotechnology for Sustainable Bioenergy and Biofuel Production delivers an overview of the contributions of biofuel production and the most up-to-date advances in nanobiotechnology to a diverse audience ranging from post-graduate students to researchers in biochemical engineering, biotechnology etc.
Distributed Denial of Service Attacks
Distributed Denial of Service (DDoS) attacks have become more destructive, wide-spread and harder to control over time. This book allows students to understand how these attacks are constructed, the security flaws they leverage, why they are effective, how they can be detected, and how they can be mitigated. Students use software defined networking (SDN) technology to created and execute controlled DDoS experiments. They learn how to deploy networks, analyze network performance, and create resilient systems. This book is used for graduate level computer engineering instruction at Clemson University. It augments the traditional graduate computing curricula by integrating: Internet deployment,...
Handbook of Fruits and Fruit Processing
The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering princ...
Yeasts in Food and Beverages
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiolog...
