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Fermented Foods, Part I: Biochemistry and Biotechnology

application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms;

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Applications of Biotechnology in Traditional Fermented Foods

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the;

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Fermented Foods

; and finally, the monitoring of microbial volatile organic compounds in traditional fermented foods as well as the strategies of preservation;

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Fermented Foods, Part II

products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two;

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Fermented Foods, Part II

products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two;

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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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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;

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Beneficial Microbes in Fermented and Functional Foods

diversity in traditional and modern fermented and functional foods. It also examines the interaction between the different microflora present;

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Fermentation and Food Safety

Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an;

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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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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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Fermented Foods in Health and Disease Prevention

compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and;

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Fungal Biotechnology in Agricultural, Food, and Environmental Applications

Contributions from 80 world-renowned authorities representing a broad international background lend Fungal Biotechnology in Agricultural;

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Biotechnology in Agriculture and Food Processing

biopesticides. The authors cover different aspects of biotechnology in food processing such as production of fermented foods, functional foods, enzymes;

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Biotechnology in Agriculture and Food Processing

biopesticides. The authors cover different aspects of biotechnology in food processing such as production of fermented foods, functional foods, enzymes;

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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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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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Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering: Technologies for Production of Nutraceuticals and Functional Food Products covers;

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Handbook of Fermented Functional Foods

updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits;

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Health Benefits of Fermented Foods and Beverages

production and bring to consumers fermented foods without losing the unique flavor and other traits associated with the traditional products from;

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Innovations in Traditional Foods

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction;

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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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Cured, Fermented and Smoked Foods

More than 40 essays by international scholars about cured, fermented and smoked foods.;

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Himalayan Fermented Foods

diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented;

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Himalayan Fermented Foods

diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented;

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Korean Food and Foodways

backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non;

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