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A Handbook on High Value Fermentation Products, Volume 2

in fermentation technology. This second volume in the groundbreaking new set, High Value Fermentation Products, focuses on industries that a concerned;

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Industrial Fermentation

application of the fermentation industry. Furthermore, increasing demand for high-value oils has focused commercial attention on the provision;

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Technologies for Value Addition in Food Products and Processes

status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process;

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Handbook of Research on Food Science and Technology: Volume 3

innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on;

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Handbook of Research on Food Science and Technology: Volume 3

innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on;

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Novel Food Fermentation Technologies

Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their;

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High Value Fermentation Products, Volume 1

. In addition, there will be a discussion of how we got to where we are today, and of the real world in industrial fermentation. This chapter;

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Biotechnology

fermentation industry, followed by citric acid and related products of fungal origin. As high-volume/low-price products they still occupy top positions;

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Microorganisms and Fermentation of Traditional Foods

into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa;

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Fermentation

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on;

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Fermentation

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on;

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EU Pharmaceutical Legislation Handbook Volume 2 Legislation on Medications and Cosmetics Products

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Handbook of Indigenous Foods Involving Alkaline Fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief;

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Handbook of Research on Food Science and Technology: Volume 1

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food;

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Handbook of Fermented Meat and Poultry

. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation;

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Technological Processes for Marine Foods, From Water to Fork

compounds and their applications. The volume goes on to present a number of scientific reports on new and effective processing technologies and;

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Technological Processes for Marine Foods, From Water to Fork

compounds and their applications. The volume goes on to present a number of scientific reports on new and effective processing technologies and;

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Fermentation Processes Engineering in the Food Industry

. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as: Methods and techniques;

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Fermentation Processes Engineering in the Food Industry

. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as: Methods and techniques;

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Industrial Microbiology

isolation of fermentation products* investigation of a wide range of established and novel industrial fermentation processes and products Written by;

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Fish Fermentation

Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a;

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Solid State Fermentation

, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food;

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Handbook Of Metalloproteins

Volume 1 & 2 of the Handbook of Metalloproteins , focuses on a number of metals, including iron, nickel, manganese, cobalt, copper and;

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Protein Hydrolysates in Biotechnology

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and;

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Protein Hydrolysates in Biotechnology

Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and;

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Handbook of Pressure-Sensitive Adhesives and Products

Divided into three sections that are also available as individual volumes, this is the first reference to offer a complete guide to the;

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Handbook of Fermented Food and Beverage Technology Two Volume Set

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet;

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