Dr. Koubaa is a researcher and assistant professor in Process Engineering at the School of Organic and Mineral Chemistry (Compiègne, France). He carried out various postdoctoral research stays at the University of Technology of Compiègne (Compiègne, France), at the University of the State of Ohio (Columbus, Ohio, United States), and at the National School of 'Engineers of Sfax (Sfax, Tunisia). His research mainly focuses on the treatment of plant and microbial biomass by emerging technologies (pulsed electric fields, ultrasound, etc.) for the extraction of compounds of interest, and the improvement of fermentation and preservation conditions. He has more than 90 publications (book, book chapters and scientific articles in peer-reviewed international journals).
Télécharger le livre :  Yarrowia Lipolytica Yeast

Yarrowia Lipolytica Yeast: From Metabolic Engineering to Biotechnological Applications gathers all the information about the genetics, uses, extraction, purification, and applications of this non-conventional yeast, not just focusing on the genetics and metabolic...
Editeur : Academic Press
Parution : 2025-07-14

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170,91

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Télécharger le livre :  Fermentation Processes: Emerging and Conventional Technologies

Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of...
Editeur : Wiley-Blackwell
Parution : 2021-02-11

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200,40

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Télécharger le livre :  Effect of Emerging Processing Methods on the Food Quality

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial...
Editeur : Springer
Parution : 2019-07-11

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147,69

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Télécharger le livre :  Innovative Technologies for Food Preservation

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic...
Editeur : Academic Press
Parution : 2017-09-21

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174,07

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