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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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Innovations in Technologies for Fermented Food and Beverage Industries

This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention;

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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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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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Handbook of Animal-Based Fermented Food and Beverage Technology

technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour;

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Current Developments in Biotechnology and Bioengineering

advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and;

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Production and Management of Beverages

Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science;

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Solid State Fermentation for Foods and Beverages

and their application to food and beverage production. The book systematically describes the production of solid-state fermented food and;

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Fermented Food Products

in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments;

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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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Fermented Meat Products

complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat;

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Fermented Meat Products

complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat;

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Winery Utilities

other subdivisions of the fermented beverage industry may find useful reference information in the chapters which follow. Wine production;

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Fermented Foods of Latin America

Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it;

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Fermented Foods of Latin America

Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it;

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Handbook of Fermented Functional Foods

of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest;

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Fermented Landscapes

physical-environmental and sociocultural landscapes as related to the production, distribution, and consumption of fermented products. This;

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Yeasts in Food and Beverages

As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding;

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Indigenous Fermented Foods of Southeast Asia

in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented Foods of Southeast Asia;

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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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Fermented Milk and Dairy Products

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their;

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Safety Issues in Beverage Production: Volume 18

Safety Issues in Beverage Production, Volume 18, in the Science of Beverages series, offers a multidisciplinary approach to the complex;

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Fermentation Processes Engineering in the Food Industry

applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients;

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Fermentation Processes Engineering in the Food Industry

applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients;

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Innovations in Fermentation and Phytopharmaceutical Technologies

formationproduction of various fermented and phytopharmaceutical products. The informative chapters in the book outline an application-oriented;

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Handbook of Fermented Meat and Poultry

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important;

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Fermentation and Food Safety

is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved;

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