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Feststoff‐Fermentation – Ein historischer Überblick
10.1002/cite.330691005.abs
Under the influence of Buddhism, the oriental peoples for thousands of years took pride in an art of food preparation in which molding is an integral part by introducing boiled or roasted meat notes using solid state fermentation (SSF). SSF was brought to the U.S. in 1914 by Takamine. However, with the advent of submerged fermentation (STF), SSF became almost completely neglected in the Western world. After the World War II, SSF in automatic facilities developed rapidly in Far Eastern countries to attain a present annual market volume of about eight billion dollars. The comparative ease of running SSF bioreactors and particularly their low processing costs and considerably higher yields in comparison with STF suggest that this technology might have considerable economic importance in producing food and pharmaceutically valuable substances.
Feststoff‐Fermentation – Ein historischer Überblick
10.1002/cite.330691005.abs
Under the influence of Buddhism, the oriental peoples for thousands of years took pride in an art of food preparation in which molding is an integral part by introducing boiled or roasted meat notes using solid state fermentation (SSF). SSF was brought to the U.S. in 1914 by Takamine. However, with the advent of submerged fermentation (STF), SSF became almost completely neglected in the Western world. After the World War II, SSF in automatic facilities developed rapidly in Far Eastern countries to attain a present annual market volume of about eight billion dollars. The comparative ease of running SSF bioreactors and particularly their low processing costs and considerably higher yields in comparison with STF suggest that this technology might have considerable economic importance in producing food and pharmaceutically valuable substances.
Feststoff‐Fermentation – Ein historischer Überblick
Vollbrecht, Dietmar (author)
Chemie Ingenieur Technik ; 69 ; 1403-1408
1997-10-01
6 pages
Article (Journal)
Electronic Resource
English
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