Written by a group of world-renowned experts, the second volume in this groundbreaking set continues where the first volume left off, focusing on fermentation products that contribute to human welfare across a variety of industries.
Green technologies are no longer the "future" of science, but the present. With more and more mature industries, such as the process industries, making large strides seemingly every single day, and more consumers demanding products created from green technologies, it is essential for any business in any industry to be familiar with the latest processes and technologies. It is all part of a global effort to "go greener," and this is nowhere more apparent than in fermentation technology.
This second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned with human welfare, including the leather industry, textiles, pharmaceutical and medical, food processing, and others. Covering topics such as chitin and chitosan, microbial polyhydroxyalkanoates, propanediol, and many others, the editors and contributors have contributed to an extremely important facet of chemical and process engineering and how to move these industries into a much more sustainable and environmentally conscious direction. From converting waste into apparel to creating healthier foods and more effective medicines, this is truly a monumental work that is a must-have for any chemical engineer, scientist, or chemist.
This second volume in High Value Fermentation Products

• Discusses fermentation products of high commercial value that are currently industrially demanding, and offers practical applications to aid in the development and research of these products
• Is divided into sections, covering high value fermentation products across a variety of industries, including the leather, textile, food processing, and medical industries
• Focuses on the fermentation product rather than fermentation processes
• Will be helpful to industry personnel, scientists, professors, researchers and students to learn the new concepts and better approaches for the development of fermentation-based industrial products