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Advances in Fermented Foods and Beverages

evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health;

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Ethnic Fermented Foods and Beverages of India

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food;

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Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages;

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Himalayan Fermented Foods

foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic;

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Himalayan Fermented Foods

foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic;

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Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food;

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Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food;

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Fermented Foods and Beverages of the World

in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts;

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Innovations in Traditional Foods

and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for;

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Fermented Foods, Part I: Biochemistry and Biotechnology

fermented beverages (animal- and plant-based) with their potential and actual health benefits, are discussed in Part II (Fermented Foods;

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Traditional Fermented Food and Beverages for Improved Livelihoods

This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can;

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Bioactive Compounds in Fermented Foods

- Separate chapters for different bioactive molecules in Fermented foods - The book includes the recent advances in health benefits aspects;

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Beneficial Microbes in Fermented and Functional Foods

in Fermented and Functional Foods explores recent advances and progress made in developing fermented and functional foods using molecular biology;

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Fermented Beverage Production

Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages;

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Solid State Fermentation for Foods and Beverages

achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product;

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Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and;

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Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and;

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Fermented Beverages

Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications;

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Indigenous Fermented Foods of Southeast Asia

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a;

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Molecular Techniques in the Microbial Ecology of Fermented Foods

information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide;

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Synbiotic Yoghurt -- A Smart Gut Food

fermented milk foods produced in the world, the simple and humble yoghurt has evolved significantly from a basic fermented product to a more;

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Fermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a;

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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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Innovations in Technologies for Fermented Food and Beverage Industries

in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products;

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Fermented Foods

properties; the role of probiotics applications in fermented foods and the application of probiotic bacteria in foods for promoting health benefits;

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Handbook of Plant-Based Fermented Food and Beverage Technology

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

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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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