High Value Processing Technologies

Aydin Berenjian (Editor)
School of Engineering, Faculty of Science and Engineering, The University of Waikato, Hamilton, New Zealand

Hoda Jafarizadeh-Malmiri (Editor)
Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran

Yuanda Song (Editor)
Shandeng University, China

Series: Recent Trends in Biotechnology
BISAC: SCI010000

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High Value Processing is concerned with all the processes and activities of converting raw materials and commodity materials into valuable products required by manufacturers or the end consumer. Efficient processing of raw materials and commodity goods is of great significance for continuing economic welfare. There is a need to develop products that have high value in world markets, and therefore people must understand fully the properties of materials as diverse as food, wood, metals, plastics and fuel. Advanced technologies and knowledge are required to design, manufacture and process these materials into high-value products.

It is also important to understand the properties of these high-value products and how they will interact with their environment, whether it be within the body or in the atmosphere. This book will serve industrial and other activities where material is undergoing a change, whether that change is chemical, biochemical or physical. Improving the understanding of how to prepare feed materials, how to make reactions occur, separating and purifying products, controlling wastes, minimizing energy usage, and ultimately adding value to the raw materials used to produce something useful to people is an essential aspect to this composition. This book reads more as a single authored book with fully integrated chapters than as one compiled by editors, having benefited directly from the discussions by true experts in their fields.
(Imprint: Nova)

Preface

Chapter 1
Aqueous Two Phase Extraction of Proteins
(Tim Zeiner, TU Dortmund University, Department of Biochemical and Chemical Engineering, Laboratory of Fluid Separations, Dortmund, Germany)

Chapter 2
Production of Nanodispersions by Solvent-Displasment Technique
(Navideh Anarjan, Mohammad Ali Ghaz-Jahanian, Zahra Sayyar, Mojgan Mohamadlou, Sharareh Najafi, Zahra Pazhohnia and Naghmeh Jaberi, Department of Chemical Engineering, Faculty of Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran, and others)

Chapter 3
Continuous Manufacturing of Pharmaceutical and Biopharmaceutical Agents, Producing More with Less
(Nima Yazdanpanah, Massachusetts Institute of Technology, MIT-Novartis Center for Continuous Manufacturing, MA, USA)

Chapter 4
Supercritical Fluid Extraction of Value Added Compounds from Food Commodities
(Zahra Sayyar, Hoda Jafarizadeh-Malmiri, Shabnam Omrani, Aydin Berenjian, Hamideh Vaghari and Omid Ahmadi, Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran, and others)

Chapter 5
Structure, Synthesis and Environmental Applications of Nano-Sized Hydroxyapatite
(Shiva Salem, Amin Salem, Mahboube Sadevandi, Elmira Velayi, Faculty of Chemical Engineering, Urmia University of Technology, Urmia, Iran, and others)

Chapter 6
The Effectiveness of Microbial Crack Treatment in Self Healing Concrete
(Mostafa Seifan, Ali Khajeh Samani, Jeffrey John Burgess and Aydin Berenjian, School of Engineering, Faculty of Science and Engineering, The University of Waikato, Hamilton, New Zealand, and others)

Chapter 7
Preparation and Application of Multi-Enzyme Complexes and Pectic Oligosaccharides from Orange Peel Wastes
(Pei-jun Li, Jin-lan Xia, Yang Shan, Zhen-yuan Nie, School of Minerals Processing and Bioengineering, Central South University, Changsha, China, and others)

Chapter 8
Isolation Process of Antimicrobial Compounds from Plants
(Gbago Onivogui, and Yuanda Song, Center for Functional Foods and Human Health, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China, and others)

Chapter 9
Production of Polyunsaturated Fatty Acids by Oleaginous Microorganisms and Plants
(Xin Tang and Yuanda Song, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China, and others)

Chapter 10
Fungal Cellulase Based on Mutant Aspergillus Spices
(Nahideh Jafari, Hoda Jafarizadeh-Malmiri, Maryam Hamzeh-Mivehruod and Mohammad Adibpour, Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran, and others)

Index

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