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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

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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
Food, Fermentation, and Micro-organisms
Language: en
Pages: 354
Authors: Charles W. Bamforth
Categories: Technology & Engineering
Type: BOOK - Published: 2019-02-11 - Publisher: John Wiley & Sons

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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-w
Handbook of Indigenous Fermented Foods, Revised and Expanded
Language: en
Pages: 796
Authors: Keith Steinkraus
Categories: Technology & Engineering
Type: BOOK - Published: 2018-05-04 - Publisher: CRC Press

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This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to
Fermented Foods, Part II
Language: en
Pages: 715
Authors: Ramesh C. Ray
Categories: Science
Type: BOOK - Published: 2017-05-25 - Publisher: CRC Press

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This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the
Applications of Biotechnology in Traditional Fermented Foods
Language: en
Pages: 208
Authors: National Research Council
Categories: Medical
Type: BOOK - Published: 1992-02-01 - Publisher: National Academies Press

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In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food