Industrialization of Indigenous Fermented Foods, Revised and Expanded

Industrialization of Indigenous Fermented Foods, Revised and Expanded
Author :
Publisher : CRC Press
Total Pages : 792
Release :
ISBN-10 : 0824747844
ISBN-13 : 9780824747848
Rating : 4/5 (44 Downloads)

Book Synopsis Industrialization of Indigenous Fermented Foods, Revised and Expanded by : Keith Steinkraus

Download or read book Industrialization of Indigenous Fermented Foods, Revised and Expanded written by Keith Steinkraus and published by CRC Press. This book was released on 2004-03-26 with total page 792 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Related Books

Industrialization of Indigenous Fermented Foods, Revised and Expanded
Language: en
Pages: 792
Authors: Keith Steinkraus
Categories: Technology & Engineering
Type: BOOK - Published: 2004-03-26 - Publisher: CRC Press

DOWNLOAD EBOOK

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented f
Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded
Language: en
Pages: 796
Authors: Keith Steinkraus
Categories: Technology & Engineering
Type: BOOK - Published: 1995-11-14 - Publisher: CRC Press

DOWNLOAD EBOOK

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to
Industrialization of Indigenous Fermented Foods
Language: en
Pages:
Authors: Keith H. Steinkraus
Categories:
Type: BOOK - Published: 2004 - Publisher:

DOWNLOAD EBOOK

Completely revised and expanded to reflect the latest advances in the field, this Second Edition serves as the only comprehensive review of indigenous fermented
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

DOWNLOAD EBOOK

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to
Handbook of Fermented Food and Beverage Technology Two Volume Set
Language: en
Pages: 1636
Authors: Y. H. Hui
Categories: Technology & Engineering
Type: BOOK - Published: 2012-05-21 - Publisher: CRC Press

DOWNLOAD EBOOK

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural ho