Innovations in Fermentation and Phytopharmaceutical Technologies

Innovations in Fermentation and Phytopharmaceutical Technologies discusses recent advancements in the field of different bioprocessing aspects for the development of different reactors, fermented products and phytopharmaceuticals. Written by leading experts in the field, the book presents the basic principles of upstream processing techniques, advanced downstream process technologies, and recycling of by-products during formation/production of various fermented and phytopharmaceutical products. The informative chapters in the book outline an application-oriented path for academicians, researchers and scientists in the field of industrial fermentation technology and phytopharmaceutical production. - Includes concepts and examples of bioreactors, fermentation processes, fermentative and phytopharmaceutical products
- Describes the application of concepts of product formation, product recovery and waste utilization
- Provides new updates of information on the technological aspects of upstream and downstream processes/equipment and their respective products

Section A. Concepts of reactor designing1. Photo bioreactors for production of biodiesel from algae: A short review2. Mixing and Agitation systems in photo bioreactors3. Membrane reactors for mammalian cell cultures4. Advances in fermentative systems for the production of ethanol from lignocellulosic biomass.5. Liquid extraction with immobilized liquids for product recovery from fermentation broths Section B. Upstream Processes in bioprocessing of food, phytopharmaceuticals and biofuels6. Recent advancement in the extraction of potent phytoconstituents from the herbal sources 7. Biosensor an Emerging Technology in Food and Pharmaceutical Industries and its Potential Application8. Current trends in green processing: Improvements of food products9. Phytochemicals and their nano-formulation in sustained drug delivery and therapy10. Biohydrogen evolution in Microbial Electrolysis Cell, a novel electro-fermentation technology: Influence of reactor design Section C. Downstream Processes in bioprocessing of food, phytopharmaceuticals and biofuels11. Mechanism, regulation and Inhibition of Alkaloids in cancer therapy targeting JAK/STAT pathway12. Biological production of xylitol: A process development approach 13.  Production of Methyl-Ethyl Ketone Applying Process Intensification Strategies14. Microbial xylanases, their Structural Characteristics and Industrial Applications: A Biotechnological Advancement15. Advances in Fermented Food production and therapeutics Section D. By-product utilisation for production of value-added products16. Wine waste -A potential source of bioactive compounds17. Agro-industrial wastes for the production of single-cell protein(SCP)18. ß-glucan Production through Bioconversion of Sugarcane Bagasse by S.cereviseae and A.niger19. Value-added Product Development from Food Scraps20. Evaluation of various possibilities of underutilized fish processing biomass as a value-added product: A waste to wealth approach21. Production of value-added products from industrial wastes of phytopharmaceuticals