Microbial Exopolysaccharides
Editat de Parmjit Singh Panesar, Sanjeet Mehariya, Shashi Kant Bhatiaen Limba Engleză Paperback – 29 sep 2025
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Specificații
ISBN-13: 9781032379425
ISBN-10: 1032379421
Pagini: 344
Dimensiuni: 156 x 234 mm
Greutate: 0.51 kg
Editura: Taylor & Francis Ltd.
ISBN-10: 1032379421
Pagini: 344
Dimensiuni: 156 x 234 mm
Greutate: 0.51 kg
Editura: Taylor & Francis Ltd.
Cuprins
1.Introduction To Microbial Exopolysaccharides 2. A Research Guide For EPS Production And Characterization 3. Advances In Fermentation Technology For EPS Production 4. Molecular Biology In EPS Production 5. Bioreactor Design For Production Of Microbial Polysaccharides 6. Utilization Of Agro-Industrial By-Products For EPS Production 7. Exopolysaccharides from extremophiles and their potential applications 8. Exopolysaccharides from marine microbial resources 9: Microbial exopolysaccharides for food application 10. Application Of EPS In The Cosmetics 11. Biomedical Applications Of EPS 112: Exopolysaccharides for Bioremediation 13: Exopolysaccharides-based composite materials for industrial applications 14: Advances in microalgae exopolysaccharides production and applications
Notă biografică
Shashi Kant Bhatia is an Associate professor in the Department of Biological Engineering, Konkuk University, Seoul, South Korea, and has more than ten years’ experience in the area of biowastes valorization into bioenergy, biochemicals, and biomaterials. He earned an MSc and a PhD in biotechnology at Himachal Pradesh University (India). He has qualified JNU combined biotechnology entrance, DBT-JRF, GATE, CSIR exams.
Parmjit Singh Panesar is working as Professor & Dean (Planning & Development), Sant Longowal Institute of Engineering and Technology Longowal, Punjab, India. Prof. Panesar has also worked as Dean (Research & Consultancy), and Head, Department of Food Engineering & Technology, SLIET Longowal, India. His research is focused in the area of Food Biotechnology especially bioprocessing of food industry by-products, food enzymes, prebiotics (lactulose, GOS), biopigments etc.
Sanjeet Mehariya is a postdoctoral researcher at the Department of Chemistry, Umeå University, Umeå, Sweden. He earned a PhD in engineering at the University of Campania “Luigi Vanvitelli”, Italy. Dr. Mehariya’s research expertise includes the development of blue-bioeconomy through the algal biorefinery, the production of value-added chemical and the formulation of functional food from algal biomass, and agro-industrial waste-based resource recovery.
Parmjit Singh Panesar is working as Professor & Dean (Planning & Development), Sant Longowal Institute of Engineering and Technology Longowal, Punjab, India. Prof. Panesar has also worked as Dean (Research & Consultancy), and Head, Department of Food Engineering & Technology, SLIET Longowal, India. His research is focused in the area of Food Biotechnology especially bioprocessing of food industry by-products, food enzymes, prebiotics (lactulose, GOS), biopigments etc.
Sanjeet Mehariya is a postdoctoral researcher at the Department of Chemistry, Umeå University, Umeå, Sweden. He earned a PhD in engineering at the University of Campania “Luigi Vanvitelli”, Italy. Dr. Mehariya’s research expertise includes the development of blue-bioeconomy through the algal biorefinery, the production of value-added chemical and the formulation of functional food from algal biomass, and agro-industrial waste-based resource recovery.