Kourkoutas, Y, Bekatorou, A, Banat, Ibrahim, Marchant, Roger and Koutinas, AA (2004) Immobilization technologies and support materials suitable in alcohol beverages production: a review. FOOD MICROBIOLOGY, 21 (4). pp. 377-397. [Journal article]
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Various supports and immobilization techniques have been proposed and tested for application in wine-making, cider-making, brewing. distillates, potable alcohol and novel beverages production. Immobilization applications suitable for use by these alcohol-elated industries are described together with an evaluation of their potential future impact, which is also highlighted and assessed. Topics in process engineering including immobilized cell bioreactor configurations and the scale-up potential of the various immobilization supports and techniques are also discussed. (C) 2003 Elsevier Ltd. All rights reserved.
|Item Type:||Journal article|
|Faculties and Schools:||Faculty of Life and Health Sciences > School of Biomedical Sciences|
|Research Institutes and Groups:||Biomedical Sciences Research Institute|
Biomedical Sciences Research Institute > Pharmaceutical Science and Practice
|Deposited By:||Professor Roger Marchant|
|Deposited On:||15 Dec 2009 20:31|
|Last Modified:||16 May 2012 10:59|
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