Handbook of Dough Fermentations, 

Автор: Schwan, Rosane F.
Название: Cocoa and Coffee Fermentations
ISBN: 1439847916 ISBN-13(EAN): 9781439847916
Издательство: Taylor&Francis
Рейтинг:
Цена: 224570.00 T
Наличие на складе: Нет в наличии.

Автор: Grumezescu,Alexandru Miha
Название: Soft Chemistry And Food Fermentation,3
ISBN: 0128114126 ISBN-13(EAN): 9780128114124
Издательство: Elsevier Science
Рейтинг:
Цена: 132500.00 T
Наличие на складе: Поставка под заказ.

Автор: Sarkar Prabir Kumar, Nout M. J. Robert
Название: Handbook of Indigenous Foods Involving Alkaline Fermentation
ISBN: 1466565292 ISBN-13(EAN): 9781466565296
Издательство: Taylor&Francis
Рейтинг:
Цена: 193950.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. Focuses on how fermentation of food remains an important aspect of food processing Describes how fermentation of food contributes to its preservation Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.

Автор: Ozogul,Fatih
Название: Handbook Of Sourdough Microbiota And Fermentation
ISBN: 0443186227 ISBN-13(EAN): 9780443186226
Издательство: Elsevier Science
Рейтинг:
Цена: 218960.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

Автор: Paramithiotis, Spiros
Название: Lactic Acid Fermentation of Fruits and Vegetables
ISBN: 1498726909 ISBN-13(EAN): 9781498726900
Издательство: Taylor&Francis
Рейтинг:
Цена: 209270.00 T
Наличие на складе: Нет в наличии.

Автор: Ojha
Название: Novel Food Fermentation Technologies
ISBN: 3319424556 ISBN-13(EAN): 9783319424552
Издательство: Springer
Рейтинг:
Цена: 139750.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.

Автор: Ashok Pandey; Carlos Ricardo Soccol; Christian Lar
Название: Current Developments in Solid-state Fermentation
ISBN: 1441925856 ISBN-13(EAN): 9781441925855
Издательство: Springer
Рейтинг:
Цена: 130590.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Several commercial ventures have come up based on SSF in different parts of the world.The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF;

Автор: Atsushi Yokota; Masato Ikeda
Название: Amino Acid Fermentation
ISBN: 4431565183 ISBN-13(EAN): 9784431565185
Издательство: Springer
Рейтинг:
Цена: 279500.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development.

Автор: Reisman, Harold B.
Название: Economic Analysis of Fermentation Processes
ISBN: 0367206269 ISBN-13(EAN): 9780367206260
Издательство: Taylor&Francis
Рейтинг:
Цена: 178640.00 T
Наличие на складе: Нет в наличии.
Описание: Published in 1988: It is the purpose of this book to outline and detail the many steps which are involved in bringing a fermentation product to market.

Автор: Mehta, Bhavbhuti M.
Название: Fermentation
ISBN: 1439853347 ISBN-13(EAN): 9781439853344
Издательство: Taylor&Francis
Рейтинг:
Цена: 244990.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.

Название: Lactic acid fermentation of fruits and vegetables
ISBN: 0367782677 ISBN-13(EAN): 9780367782672
Издательство: Taylor&Francis
Рейтинг:
Цена: 48990.00 T
Наличие на складе: Нет в наличии.
Описание: Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain g

Автор: Eduardo Pires; Tom?? Br?nyik
Название: Biochemistry of Beer Fermentation
ISBN: 3319151886 ISBN-13(EAN): 9783319151885
Издательство: Springer
Рейтинг:
Цена: 55890.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts