Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
Author :
Publisher : Elsevier
Total Pages : 587
Release :
ISBN-10 : 9781782420248
ISBN-13 : 178242024X
Rating : 4/5 (48 Downloads)

Book Synopsis Advances in Fermented Foods and Beverages by : Wilhelm Holzapfel

Download or read book Advances in Fermented Foods and Beverages written by Wilhelm Holzapfel and published by Elsevier. This book was released on 2014-09-20 with total page 587 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.


Advances in Fermented Foods and Beverages Related Books

Advances in Fermented Foods and Beverages
Language: en
Pages: 587
Authors: Wilhelm Holzapfel
Categories: Technology & Engineering
Type: BOOK - Published: 2014-09-20 - Publisher: Elsevier

DOWNLOAD EBOOK

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews
Advances In Fermented Foods And Beverages
Language: en
Pages: 4
Authors: Gopal Kumar Sharma
Categories: Business & Economics
Type: BOOK - Published: 2021-07-08 - Publisher: New India Publishing Agency

DOWNLOAD EBOOK

The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use o
Handbook of Food and Beverage Fermentation Technology
Language: en
Pages: 934
Authors: Y. H. Hui
Categories: Technology & Engineering
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press

DOWNLOAD EBOOK

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu
Microbiology and Technology of Fermented Foods
Language: en
Pages: 488
Authors: Robert W. Hutkins
Categories: Technology & Engineering
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s
Fermented Foods and Beverages of the World
Language: en
Pages: 364
Authors: Jyoti Prakash Tamang
Categories: Technology & Engineering
Type: BOOK - Published: 2010-07-01 - Publisher: CRC Press

DOWNLOAD EBOOK

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.