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Bioseparation Processes in Food
Offers in-depth coverage of the latest advances in new and traditional separation technologies as they are used in a variety of ways to produce value-added products. Examines both fundamental and applied aspects of separation techniques.
BIOCHEMICAL ENGINEERING
The book, now in its Third Edition, continues to offer the basic concepts and principles of biochemical engineering. It covers the curriculum for a first-course in Biochemical Engineering at the undergraduate level of Chemical Engineering discipline and also caters to the requirements of BTech Biotechnology and BSc Biotechnology offered by various universities. The text first explains the basics of microbiology and biochemistry before moving on to explore the significance of enzymes, their properties, types, kinetics, industrial applications, production and formulation and the methods of their immobilization. It also deals with cell growth and its kinetic aspects and discusses various types ...
