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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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Dairy Product Technology Recent Advances

This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products;

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Handbook of Fermented Food and Beverage Technology Two Volume Set

of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham;

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Indigenous Fermented Foods of South Asia

devoted to the preparation of indigenous fermented foods-including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic;

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Indigenous Fermented Foods of South Asia

devoted to the preparation of indigenous fermented foods-including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic;

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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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Fermented Milks

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks;

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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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Manufacturing Yogurt and Fermented Milks

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the;

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Handbook of Fermented Functional Foods

fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir;

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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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Fermented Foods, Part I: Biochemistry and Biotechnology

interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough), fermented milk products (yogurt;

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Milk

is increasing interest in the applications of compounds produced by dairy starter cultures due to strong consumer demand for healthy fermented milk;

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Fermented Milk Products

Milk is an excellent food source for humans and bacteria alike. At room temperature, milk undergoes natural souring caused by lactic acid;

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Lactic Acid in the Food Industry

This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk;

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Ethnic Fermented Foods and Beverages of India

, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented;

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Consumption and Contamination of Dairy Products

. The results demonstrate good manufacturing conditions. One of the main fermented milk drinks consumed in Algeria, lben, is characterized;

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Bacteriophages in Dairy Processing

bring about the bioconversion of milk to one of a myriad of unique fermented dairy foods. Today, the economic value of the global dairy industry;

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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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Himalayan Fermented Foods

fermented vegetables, legumes, milk, cereals, fish and meat products, and alcoholic beverages. Each chapter explores indigenous knowledge;

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Himalayan Fermented Foods

fermented vegetables, legumes, milk, cereals, fish and meat products, and alcoholic beverages. Each chapter explores indigenous knowledge;

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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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Fermented Meat Products

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics;

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Fermented Meat Products

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics;

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Dairy Microbiology

microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are;

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Dairy Microbiology

microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are;

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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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