Handbook Of Indigenous Fermented Foods Revised And Expanded
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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.
Handbook Of Indigenous Fermented Foods
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Author : Keith H. Steinkraus
language : en
Publisher:
Release Date : 1977
Handbook Of Indigenous Fermented Foods written by Keith H. Steinkraus and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with 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.
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.
Handbook Of Dough Fermentations
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Author : Karel Kulp
language : en
Publisher: CRC Press
Release Date : 2003-05-20
Handbook Of Dough Fermentations written by Karel Kulp and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-05-20 with Technology & Engineering categories.
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
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
Cocoa And Coffee Fermentations
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Author : Rosane F. Schwan
language : en
Publisher: CRC Press
Release Date : 2014-10-09
Cocoa And Coffee Fermentations written by Rosane F. Schwan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-09 with Science categories.
This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety. The text compiles the knowledge from the different disciplines involved in fermentation, including botany, chemistry, microbiology, biochemistry, food science, and sensory science. The chapters discuss the botanics of the beans; fermentation methods; the microbiology of fermentation; the biochemistry and physiology of fermentation; the impacts of fermentation on bean flavor, quality, and safety; chocolate and coffee derived from the beans; and the processing of waste materials.
Food Fermentation And Micro Organisms
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Author : Charles W. Bamforth
language : en
Publisher: John Wiley & Sons
Release Date : 2019-02-11
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 2019-02-11 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.
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
Ethnic Fermented Foods And Beverages Of India Science History And Culture
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Author : Jyoti Prakash Tamang
language : en
Publisher: Springer Nature
Release Date : 2020-03-02
Ethnic Fermented Foods And Beverages Of India Science History And Culture written by Jyoti Prakash Tamang and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-02 with Technology & Engineering categories.
This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.