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Fermented Foods, Part I: Biochemistry and Biotechnology

fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the;

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Indigenous Fermented Foods of South Asia

Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book;

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Indigenous Fermented Foods of South Asia

Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book;

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Biochemistry of Foods

biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science;

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Advances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and;

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Phenolic Antioxidants in Foods

chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for;

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New Developments in Food Microbiology Research

, genetics, biochemistry, and behaviour of microorganisms that are either used to make foods or that represent safety or quality problems; effects;

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Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth;

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Functional Foods, Nutraceuticals and Degenerative Disease Prevention

foods in terms of their efficacy, highlighting the mechanism of action of their ingredients. The book focuses on the biochemistry and molecular;

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Phenolic Acids

This book aims at introducing the non-specialist as well as the professionals in the fields of chemistry, biochemistry, biotechnology, food;

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Food Microbiology Research Trends

, genetics, biochemistry, and behaviour of micro-organisms; effects of preservatives, processes, and packaging systems on the microbiology of foods;

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Asian Functional Foods

of biochemistry, nutrition, and physiology to food science and technology. The book covers a wide range of topics, beginning with an introduction to;

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Asian Functional Foods

of biochemistry, nutrition, and physiology to food science and technology. The book covers a wide range of topics, beginning with an introduction to;

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Tropical Food Science

, food chemistry and biochemistry. It also discusses the tropical food science from the global perspective, its geography and climate. The;

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Fermentation

, enzymology, chemistrybiochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process;

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Fermentation

, chemistrybiochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented;

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Fermented Foods and Beverages of the World

practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality. With contributions from 24;

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General Microbiology

biochemistry of micro-organisms and the roles of microbes in ecosystems - and also gives a lucid account of many practical applications of microbes as;

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Indigenous Fermented Foods of Southeast Asia

describe the production, microbiology, biochemistry, nutritional value, and dietary roles of a wide variety of indigenous fermented foods;

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The Maillard Reaction

process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single;

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Food Frying

sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific;

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Lipid Biochemistry

Since the publication of the first edition of this successful and popular book in 1970, the subject of lipid biochemistry has evolved;

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Postharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the;

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Dictionary of Nutrition and Food Technology

The food and nutritional sciences involve many disciplines ranging from agriculture and engineering to microbiology, biochemistry and;

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Human Health Benefits of Plant Bioactive Compounds

is divided into four sections that cover these topics: Functional foods for human health: the available sources, biochemistry;

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Human Health Benefits of Plant Bioactive Compounds

is divided into four sections that cover these topics: Functional foods for human health: the available sources, biochemistry, structural;

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Wild Plants, Mushrooms and Nuts

, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more;

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