Microorganisms and fermentation of traditional foods
"The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and... Celý popis
| Instituce: | Tomas Bata University |
|---|---|
| Další autoři: | Ray, Ramesh C., 1955-, Montet, Didier, 1959- |
| Médium: | Kniha |
| Jazyk: | English |
| Vydáno: |
Boca Raton ; CRC Press, Taylor & Francis Group, 2015 |
| Edice: |
Food biology series
|
| Témata: | |
| Tagy: |
Přidat tag
Žádné tagy, buďte první, kdo otaguje tento záznam!
|
| Shrnutí: |
"The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries"--Resumé vydavatele |
|---|---|
| Fyzický popis: |
vii, 380 stran : ilustrace (některé barevné) ; 24 cm |
| Bibliografie: |
Obsahuje bibliografie a rejstřík |
| ISBN: |
9781482223088 |
Podobné jednotky
-
Food, fermentation and micro-organisms
Od autora: Bamforth, Charles W., 1952- Vydáno: (2019) - Indigenous fermented foods for the Tropics Vydáno: (2023)
- Advances in fermented foods and beverages : improving quality, technologies and health benefits Vydáno: (2015)
- Handbook of fermented functional foods Vydáno: (2008)
-
Microbiology and technology of fermented foods
Od autora: Hutkins, Robert W. Vydáno: (2006)