LEADER 01155nam0-2200385---450 001 990005697720203316 005 20190403125004.0 035 $a000569772 035 $aUSA01000569772 035 $a(ALEPH)000569772USA01 035 $a000569772 100 $a20061003d1998----|||y0itaa50------ba 101 $ager 102 $ade 105 $a0 00||| 200 1 $aErfassen und Erzeugen$edie kreative Metapher zwischen Idealismus und Realismus$fEdith Puster 210 $aTubingen$cMohr Siebeck$dc1998 215 $aVIII, 234 p.$d23 cm. 225 2 $aPhilosophische Untursuchungen$fHrsg. von Hans Jurg Wendel$v6 410 0$12001$aPhilosophische Untursuchungen$v6 606 $aMetafore$2F 620 $dTUBINGEN 676 $a121.68 700 1$aPUSTER,$bEdith$0615415 801 0$aIT$bSA$c20111219 912 $a990005697720203316 950 0$aDipar.to di Filosofia - Salerno$dDFCC 121.68 PUS$e8218 FIL 951 $aCC 121.68 PUS$b8218 FIL 959 $aBK 969 $aFIL 979 $c20121027$lUSA01$h1526 979 $c20121027$lUSA01$h1615 996 $aErfassen und Erzeugen$91083995 997 $aUNISA NUM $aSA0018387 LEADER 05789nam 2200493 450 001 9910554823603321 005 20220711160336.0 010 $a1-119-04277-1 010 $a1-119-04278-X 010 $a1-119-04279-8 035 $a(CKB)4330000000008136 035 $a(MiAaPQ)EBC6784132 035 $a(Au-PeEL)EBL6784132 035 $a(OCoLC)1281965939 035 $a(EXLCZ)994330000000008136 100 $a20220711d2021 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAdvanced fermentation and cell technology /$fByong H. Lee 210 1$aHoboken, New Jersey :$cWiley-Blackwell,$d[2021] 210 4$dİ2021 215 $a1 online resource (924 pages) 311 $a1-119-04276-3 320 $aIncludes bibliographical references and index. 327 $aCover -- Title Page -- Copyright -- Contents -- Preface -- Overview on Market Size of Bioproducts and Fundamentals of Cell Technology -- Chapter Part I Microbial Cell Technology -- 1.1 Basic bacterial growth and mode of fermentation -- 1.2 Basic fungal growth -- 1.3 Classical strain improvements and tools -- 1.3.1 Natural selection and mutation -- 1.3.2 Recombination -- 1.4 Modern strain improvement and tools -- 1.4.1 Genome shuffling -- 1.4.2 Recombinant DNA technology -- Summary -- 1.4.3 RNA interference (RNAi) and CRISPR/Cas technology for genome editing -- Summary -- 1.4.4 Molecular thermodynamics and down?stream processes on bioproducts -- Summary -- 1.4.5 Protein engineering -- Summary -- 1.4.6 Genomics, proteomics, metagenomics, and bioinformatics -- Summary -- 1.4.7 Systems/synthetic biology and metabolic engineering -- Summary -- 1.4.8 Quorum sensing and quenching -- Summary -- 1.5 Bioengineering and scale?up process -- 1.5.1 Microbial and process engineering factors affecting performance and economics -- 1.5.2 Fermenter and bioreactor systems -- 1.5.3 Mass transfer concept -- 1.5.4 Heat transfer concept -- 1.5.5 Mass and heat transfer practice -- 1.5.6 Scale?up and scale?down of fermentations -- 1.5.7 Scale?up challenges -- Summary -- 1.6 New bioprocesses of fermentation -- 1.6.1 Growth?arrested bioprocesses -- 1.6.2 Integrated bioprocesses -- 1.6.3 Consolidated bioprocessing (CBP) -- Summary -- Bibliography -- Chapter Part II Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals -- 2.1 Fermented dairy products -- 2.1.1 Basic knowledge of manufacture of dairy products -- 2.1.2 Genetic engineering of lactic acid bacteria -- Summary -- Bibliography -- 2.2 Fermented meat and fish products -- 2.2.1 Fermented meat products -- 2.2.2 Fermented fish products -- Summary -- Bibliography. 327 $a2.3 Fermented vegetable and cereal products -- 2.3.1 Fermented vegetable products -- 2.3.2 Fermented cereal products -- Summary -- Bibliography -- 2.4 Organic acids -- 2.4.1 Acetic acid -- 2.4.2 Citric acid -- 2.4.3 Lactic acid -- 2.4.4 Malic acid -- 2.4.5 Fumaric acid -- Summary -- Bibliography -- 2.5 Fermentation?derived food and feed ingredients -- 2.5.1 Flavors and amino acids -- Summary -- 2.5.2 Sweeteners -- Summary -- Bibliography -- 2.5.3 Vitamins and pigments -- Summary -- Bibliography -- 2.5.4 Microbial polysaccharides and biopolymers -- Summary -- Bibliography -- 2.6 Bacteriocins and bacteriophages -- 2.6.1 Bacteriocins -- 2.6.2 Bacteriophage -- Summary -- Bibliography -- 2.7 Enzymes -- Summary -- Bibliography -- 2.8 Biomass (SCP) and mushrooms -- 2.8.1 Biomass (SCP) -- 2.8.2 Mushrooms -- Summary -- Bibliography -- 2.9 Functional foods and nutraceuticals -- 2.9.1 Probiotics and prebiotics -- 2.9.2 Microbiome -- Summary -- Bibliography -- 2.10 Alcoholic beverages -- 2.10.1 Beer -- 2.10.2 Wine -- Summary -- Bibliography -- 2.11 Other fermentation chemicals -- 2.11.1 Bioethanol -- Summary -- Bibliography -- 2.11.2 Biobutanol -- Summary -- 2.11.3 Biobutanediol -- Summary -- Bibliography -- 2.11.4 Biodiesel -- Summary -- Bibliography -- 2.11.5 Biomethane -- Summary -- Bibliography -- 2.11.6 Biohydrogen -- Summary -- Bibliography -- 2.12 Pharmaceuticals, growth promoters, and biopesticides -- 2.12.1 Antibiotics -- 2.12.2 Antibiotic (or antimicrobial) growth promoters (AGPs) -- Summary -- Bibliography -- 2.12.3 Antitumor drugs -- Summary -- Bibliography -- 2.12.4 Steroids -- 2.12.5 Statins -- Summary -- Bibliography -- 2.12.6 Biopesticides -- Summary -- Bibliography -- Chapter Part III Animal Cell Technology -- 3.1 Animal cell culture -- 3.1.1 Introduction -- 3.1.2 Techniques of RNAi and CRISPR -- 3.1.3 Animal cell lines. 327 $a3.1.4 Upstream and downstream bioprocessing -- 3.1.5 Strain development of animal cell cultures -- 3.1.6 Applications of animal cell cultures -- 3.2 Transgenic animal bioreactors -- 3.2.1 Introduction and techniques -- 3.2.2 Applications of transgenic animals -- Summary -- Bibliography -- Chapter Part IV Plant Cell Technology -- 4.1 Introduction -- 4.2 Plant tissue culture -- 4.3 Applications of plant tissue culture -- 4.3.1 Traditional plant breeding (non?recombinant DNA techniques) -- 4.3.2 General media for plant tissue culture -- 4.3.3 Bioreactor types of plant cell cultures -- 4.3.4 Modern plant breeding or Biotech/GM crops (recombinant DNA techniques) -- Summary -- Bibliography -- Index -- EULA. 606 $aFermentation 606 $aIndustrial microbiology 608 $aElectronic books. 615 0$aFermentation. 615 0$aIndustrial microbiology. 676 $a660.28449 700 $aLee$b Byong H.$0753797 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910554823603321 996 $aAdvanced Fermentation and Cell Technology$92819815 997 $aUNINA LEADER 01558oam 2200241z- 450 001 9910163230703321 005 20230913112557.0 010 $a1-942422-06-7 035 $a(CKB)3710000001046095 035 $a(BIP)050760950 035 $a(EXLCZ)993710000001046095 100 $a20210505c2014uuuu -u- - 101 0 $aeng 200 10$aBoost Your Vitality 210 $cPine Tribe Ltd 215 $a1 online resource (145 p.) 330 8 $aThe Scandinavian anti-age queen and wellness guru is back, offering readers sound advice on how to successfully drink their way towards a more balanced, healthy and revitalized lifestyle. Boost Your Vitality features Thorbjo?rg's best liquid recipes, all concocted from natural ingredients and guaranteed to enhance energy levels and promote overall health. The book builds upon the author's 'Circle of Vitality' concept, a framework that seeks to target the various vitality areas that all contribute towards a more conscious, invigorating way of life (namely energy, balance, strength, vitality, passion, harmony, clarity and movement). So if your immune system is faltering, or if you feel you need an energy boost before an important meeting, there is a special smoothie or juice quick enough to blend and guaranteed to give you the required results. If you are a fan of Thorbjo?rg's 10 Years Younger Program, then this is just the book for you! 610 $aCooking 700 $aThorbjo?rg$01436263 906 $aBOOK 912 $a9910163230703321 996 $aBoost Your Vitality$93594717 997 $aUNINA