The Chemistry of Fermentation Processes: From Food to Fuel
9781779564146
pages
Arcler Education Inc
Overview
Fermentation is a type of redox metabolism carried out in the absence of oxygen. During fermentation, organic molecules are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products are formed. Because oxygen is not required, it is an alternative to aerobic respiration. “Chemistry of Fermentation Processes” is a comprehensive book that describes basic concepts about the fermentation of food and describes how the fermentation processes are useful to synthesize biofuel. The book encloses details about types of fermentation, future challenges of fermentation processes, food fermentation, fermented foods, and human health benefits of fermented foods. This book describes basic concepts of biofuel production from fermentation processes, the role of fermentation reactions in changing the color of foods and fermented cereals & legume products. The book also covers gas fermentation for commercial biofuel production. This book is enriched with the knowledge of practical applications of fermentation especially prospects and pitfalls.
Author Bio
Dr. Tirth is presently working as an assistant professor in the department of Chemistry, Faculty of Sciences, Parul University. He did his M.Sc. & Ph.D. in Chemistry from the Maharaja Sayajirao University, Vadodara. His research interest is in Drug Discovery, Synthetic Organic Chemistry and Natural Products isolation. To add to her credits, he has published 15 articles in various international journals. He is having 4 U.S. & 1 Indian patents so far.
