000			01584nam a2200205 4500
020			_a9780367766948
082			_a660.609669 _bFER.F
245			_aFermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries / _cEdited by James Chukwuma Oghoona, [et al,...]
260			_aNew York: _bCRC Press; _c2022
300			_axix,263p.
520			_aThis book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation and nutraceuticals in Africa, etc. The editors provide detailed information on approaches towards harnessing indigenous bioresources for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery. The book will be useful reference material for scientists and researchers working in the field of dairy and food biotechnology, fermentation technology, enzyme biotechnology, algal biotechnology and cultivation systems, biofuels and other bioproducts from algal biomass and underutilized and novel African food sources.
700			_aOgbonna, James Chakwuma, Ed
700			_aUzochukwu, Sylvia, Ed
700			_aNwoba, Emeka Godfery, Ed
700			_aAdetunji, Charles Oluwaseun, Ed
700			_aEsiobu, Nwadiuto (Diuto), Ed
700			_aIbrahim, Abdulrazak B, Ed
700			_aUbi, Benjamin Eva, Ed
942			_cBK
999			_c676413 _d676413