Handbook Of Food And Beverage Fermentation Technology
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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 Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
Handbook Of Food And Beverage Fermentation Technology
DOWNLOAD
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 Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
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.
Fermented Foods And Beverages Of The World
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Author : Jyoti Prakash Tamang
language : en
Publisher: CRC Press
Release Date : 2010-07-01
Fermented Foods And Beverages Of The World written by Jyoti Prakash Tamang and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-07-01 with Technology & Engineering categories.
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Handbook Of Food Spoilage Yeasts
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Author : Tibor Deak
language : en
Publisher: CRC Press
Release Date : 2007-11-16
Handbook Of Food Spoilage Yeasts written by Tibor Deak and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-16 with Technology & Engineering categories.
Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new
The Soft Drinks Companion
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Author : Maurice Shachman
language : en
Publisher: CRC Press
Release Date : 2004-08-16
The Soft Drinks Companion written by Maurice Shachman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-08-16 with Technology & Engineering categories.
This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than thirty-five years' hands-on experience in technical management in the soft drinks industry. The diverse subjects discussed focus on key scientific and technical issues encounter
Handbook Of Food Products Manufacturing 2 Volume Set
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Author : Nirmal K. Sinha
language : en
Publisher: John Wiley and Sons
Release Date : 2007-04-27
Handbook Of Food Products Manufacturing 2 Volume Set written by Nirmal K. Sinha and has been published by John Wiley and Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-27 with Technology & Engineering categories.
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Food Fermentation And Micro Organisms
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Author : Charles W. Bamforth
language : en
Publisher: John Wiley & Sons
Release Date : 2019-04-29
Food Fermentation And Micro Organisms written by Charles W. Bamforth 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 2019-04-29 with Technology & Engineering categories.
Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.
Soft Chemistry And Food Fermentation
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2017-07-18
Soft Chemistry And Food Fermentation written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-18 with Technology & Engineering categories.
Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. - Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation - Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering - Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability - Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods
Handbook Of Fermented Functional Foods
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Author : Edward R.(Ted) Farnworth
language : en
Publisher: CRC Press
Release Date : 2003-03-26
Handbook Of Fermented Functional Foods written by Edward R.(Ted) Farnworth and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-03-26 with Technology & Engineering categories.
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an