A Concise Handbook Of Indigenous Fermented Foods In The Asca Countries
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A Concise Handbook Of Indigenous Fermented Foods In The Asca Countries
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Author : Susono Saono
language : en
Publisher:
Release Date : 1986
A Concise Handbook Of Indigenous Fermented Foods In The Asca Countries written by Susono Saono and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cheese categories.
A Concise Handbook Of Indigenous Fermented Foods Of The Asca Countries
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Author : Susono Saono
language : en
Publisher:
Release Date : 1986
A Concise Handbook Of Indigenous Fermented Foods Of The Asca Countries written by Susono Saono and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cooking, Southeast Asian categories.
Industrialization Of Indigenous Fermented Foods Revised And Expanded
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Author : Keith Steinkraus
language : en
Publisher: CRC Press
Release Date : 2004-03-26
Industrialization Of Indigenous Fermented Foods Revised And Expanded written by Keith Steinkraus and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-26 with Technology & Engineering categories.
Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.
Fermented Cereals
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Author : N. F. Haard
language : en
Publisher: Food & Agriculture Org.
Release Date : 1999
Fermented Cereals written by N. F. Haard and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Business & Economics categories.
This bulletin reviews the fermentation of cereals to produce alcoholic beverages, vinegar, breads and porridges in the various regions of the world. It documents information on traditional fermentation technologies, and on potential areas for the development and improvement of small-scale food fermentations in the developing world.
Fisheries Processing
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Author : A.M. Martin
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Fisheries Processing written by A.M. Martin and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The fish processing industry is still far from the levels of scientific and technological development that characterize other food processing oper ations. It has also been slow in finding uses for by-products and processing wastes, compared with the meat and poultry industries. The utilization of fisheries by-products or wastes constitutes an area in which the application of modern techniques could potentially improve profitability. At present, increased attention is being focused on the application of new biotechnological methods to operations related to the seafood industry, with the objective of increasing its general efficiency. Because fish processing operations are commonly carried out in the vicinity of the sea, most of the resulting fish wastes have been disposed of by returning them to it. Pollution control measures and a better understanding of the valuable composition of the products extracted from the sea are expected to encourage their recovery and the develop ment of new products from them. In the past, fisheries wastes and species not used for food have been generally utilized through techno logical processes with a low level of sophistication, such as those for the production of animal feed and fertilizer. Limited economic success has accompanied the application of physi cal and chemical processes for the recovery of non-utilized fisheries biomass and for the production of quality products from them.
Handbook Of Indigenous Fermented Foods Second Edition Revised And Expanded
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Author : Keith Steinkraus
language : en
Publisher: CRC Press
Release Date : 1995-11-14
Handbook Of Indigenous Fermented Foods Second Edition Revised And Expanded written by Keith Steinkraus and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-11-14 with Technology & Engineering categories.
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.
Traditional Dietary Culture Of Southeast Asia
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Author : Akira Matsuyama
language : en
Publisher: Routledge
Release Date : 2013-11-05
Traditional Dietary Culture Of Southeast Asia written by Akira Matsuyama and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-05 with Social Science categories.
First Published in 2002.Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre-European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia.
Food Biotechnology Principles And Practices
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Author : Vinod K. Joshi
language : en
Publisher: I K International Pvt Ltd
Release Date : 2012-03-10
Food Biotechnology Principles And Practices written by Vinod K. Joshi and has been published by I K International Pvt Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-10 with Science categories.
This book covers the course of Food Biotechnology adopted by various universities. The book is primarily meant for undergraduate and postgraduate classes as a Reference-cum-Textbook. It would be very useful both from teaching and research point of view. All the chapters in the book are contributed by the experts in their respective fields of research. These are intended to equip the readers with the basics and applied research in food biotechnology. To make concepts more clear, the contents have been divided into following sections. The aim is to develop an authentic account of biotechnology in the food industry and stimulate research in food biotechnology. Unlike the past, the present food industry is profitably deriving benefits from bioengineering. These applied aspects are covered so that the students could take relevant assignments in the food industry. It also highlights future needs of research on the various aspects of food biotechnology. The book includes topics like biosensors, biocolours, biopreservatives, probiotics, genetically modified foods and microbial flavours. The book addresses various disciplines of food microbiology, food biotechnology, food engineering and postharvest technology.
Risk Assessment Of Listeria Monocytogenes In Ready To Eat Foods
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Author :
language : en
Publisher: Food & Agriculture Org.
Release Date : 2004
Risk Assessment Of Listeria Monocytogenes In Ready To Eat Foods written by and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Food categories.
Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.
Enterobacter Sakazakii And Other Microorganisms In Powdered Infant Formula
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Author : Organisation mondiale de la santé
language : en
Publisher: World Health Organization
Release Date : 2004
Enterobacter Sakazakii And Other Microorganisms In Powdered Infant Formula written by Organisation mondiale de la santé and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Medical categories.
Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.