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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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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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Advances in Fermented Foods and Beverages

the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular;

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Fermentation

Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as;

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Fermentation

Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as;

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Handbook of Indigenous Foods Involving Alkaline Fermentation

microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the;

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Fermented Foods and Beverages of the World

, and issues related to food safety. The book also explores the functional properties of fermentation, how it improves product shelf life;

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Advanced Fermentation and Cell Technology

ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial;

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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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Solid State Fermentation for Foods and Beverages

have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies;

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Food Microbiology

role in public health and particularly in food safety; and case studies of yeasts in fruit wine fermentations, which can have important;

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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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Food, Fermentation, and Microorganisms

Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth billions;

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Molecular Techniques in Food Biology

, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation;

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Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical;

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Seafood Processing

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current;

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Food Engineering Handbook

fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food;

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Advances in Food Biotechnology

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food;

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Advances in Bioprocess Engineering and Technology

, micro-reactors, novel separation techniques, bioprocess control, bio-safety, advanced techniques for waste to wealth generation, and;

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Mathematical and Statistical Applications in Food Engineering

fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation;

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Advances in Noninvasive Food Analysis

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food;

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The Chemistry of Thermal Food Processing Procedures

effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition;

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Fermentation Processes: Emerging and Conventional Technologies

Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the;

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Applications of Biotechnology in Traditional Fermented Foods

countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and;

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Advances in Biotechnology for Food Industry

processing and their impact on the environment, human health and food safety Discusses the development of controlled co-cultivations for;

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Food Bioprocessing. Solid State Fermentation

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