Fermentation Technology In Korea
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Fermentation Technology In Korea
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Author : Chʻŏr-ho Yi
language : en
Publisher: 고려대학교출판부
Release Date : 2001
Fermentation Technology In Korea written by Chʻŏr-ho Yi and has been published by 고려대학교출판부 this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Biotechnology categories.
Includes 426 abstracts (in English) of research papers on Korean fermented foods published in Korean journals since 1960.
Korean Food And Foodways
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Author : Cherl-Ho Lee
language : en
Publisher: Springer Nature
Release Date : 2022-08-21
Korean Food And Foodways written by Cherl-Ho Lee and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-21 with Technology & Engineering categories.
This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.g., grain wine, kimchi, jeotgal, and soybean sauces). It also discusses historical backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non-alcoholic beverages, and helps us understand the full science behind Korean traditional food. This book elaborates on the various changes in food culture brought about by recent updates, and inspires future contributions of Korean food concepts, particularly regarding the latest research on the intersection of food and Traditional Eastern Medicine. While the book will be particularly valuable for researchers and scholars interested in specifics in food science, it will also appeal to traditional medicine researchers seeking new knowledge for current functional foods.
Fish Fermentation Technology
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Author : Keith H. Steinkraus
language : en
Publisher: United Nations University Press
Release Date : 1993
Fish Fermentation Technology written by Keith H. Steinkraus and has been published by United Nations University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Science categories.
Food In The Making Of Modern Korea
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Author : Cherl-Ho Lee
language : en
Publisher: Springer
Release Date : 2024-05-10
Food In The Making Of Modern Korea written by Cherl-Ho Lee and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-10 with History categories.
This handbook offers an updated and comprehensive presentation of knowledge on Korean modern and contemporary food history. It covers the changes in food availability, nutrition, and the health status of Koreans, and the Korean food industry's development from the late period of Joseon dynasty in the mid-19th century, to the present. This period includes the severe poverty and food shortage of the Joseon dynasty, followed by the Japanese invasion, Independence and the South-North division, the Korean war, and rapid industrial development. The influence of national and international environments and political changes during the last 150 years on the Korean food security and the nutritional situation of the people is demarcated. In doing so, the author makes novel suggestions on possible contributions to alleviate the world food crisis in the future. Relevant to food historians and food scientists, and East Asian studies scholars with a particular interest in Korean culture and history, this is a pioneering work that elucidates the driving forces for the development and betterment of Korean society—through food acquisition.
Advanced Fermentation And Cell Technology 2 Volume Set
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Author : Byong H. Lee
language : en
Publisher: John Wiley & Sons
Release Date : 2021-10-25
Advanced Fermentation And Cell Technology 2 Volume Set written by Byong H. Lee and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-25 with Technology & Engineering categories.
ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. Advanced Fermentation and Cell Technology provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies Includes overviews of the global market size of bioproducts and the fundamentals of cell technology Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices Explores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology Advanced Fermentation and Cell Technology is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors.
Advanced Fermentation And Cell Technology
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Author : Byong H. Lee
language : en
Publisher: John Wiley & Sons
Release Date : 2021-10-25
Advanced Fermentation And Cell Technology written by Byong H. Lee and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-25 with Technology & Engineering categories.
ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and enzyme systems used in the agri-food, biochemical, bioenergy and pharmaceutical industries. New technologies such as genetic engineering, systems biology, protein engineering, and mammalian cell and plant cell systems are expanding rapidly, as is the demand for sustainable production of bioingredients, drugs, bioenergy and biomaterials. As the growing biobased economy drives innovation, industrial practitioners, instructors, researchers, and students must keep pace with the development and application of novel fermentation processes and a variety of cell technologies. Advanced Fermentation and Cell Technology provides a balanced and comprehensive overview of the microbial, mammalian, and plant cell technologies used by the modern biochemical process industry to develop new and improved processes and products. This authoritative volume covers the essential features of advanced fermentation and cell technology, and highlights the interaction of food fermentation and cell culture biopharmaceutical actives. Detailed chapters, organized into five sections, cover microbial cell technology, animal and plant cell technology, safety issues of new biotechnologies, and applications of microbial fermentation to food products, chemicals, and pharmaceuticals. Written by an internationally-recognized expert in food biotechnology, this comprehensive volume: Covers both conventional and novel industrial fermentation technologies and their applications in a range of industries Discusses current progress in novel fermentation, cell culture, commercial recombinant bioproducts technologies Includes overviews of the global market size of bioproducts and the fundamentals of cell technology Highlights the importance of sustainability, Good Manufacturing Practices (GMP), quality assurance, and regulatory practices Explores microbial cell technology and culture tools and techniques such as genome shuffling and recombinant DNA technology, RNA interference and CRISPR technology, molecular thermodynamics, protein engineering, proteomics and bioinformatics, and synthetic biology Advanced Fermentation and Cell Technology is an ideal resource for students of food science, biotechnology, microbiology, agricultural sciences, biochemical engineering, and biochemistry, and is a valuable reference for food scientists, researchers, and technologists throughout the food industry, particularly the dairy, bakery, and fermented beverage sectors.
Handbook Of Food And Beverage Fermentation Technology
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2004-03-19
Handbook Of Food And Beverage Fermentation Technology written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-19 with Technology & Engineering categories.
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel
Fermented Foods Part Ii
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Author : Ramesh C. Ray
language : en
Publisher: CRC Press
Release Date : 2017-05-25
Fermented Foods Part Ii written by Ramesh C. Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-25 with Technology & Engineering categories.
This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
History Of Miso And Its Near Relatives
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Author : William Shurtleff; Akiko Aoyagi
language : en
Publisher: Soyinfo Center
Release Date : 2021-05-05
History Of Miso And Its Near Relatives written by William Shurtleff; Akiko Aoyagi and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-05 with Reference categories.
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Handbook Of Indigenous Fermented Foods Revised And Expanded
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Author : Keith Steinkraus
language : en
Publisher: CRC Press
Release Date : 2018-05-04
Handbook 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 2018-05-04 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.