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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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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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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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Handbook of Indigenous Foods Involving Alkaline Fermentation

technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well;

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Microbial Cultures and Enzymes in Dairy Technology

Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the;

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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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Solid State Fermentation

This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation;

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Industrial Microbiology

isolation of fermentation products* investigation of a wide range of established and novel industrial fermentation processes and products Written by;

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Theory and Design of Fermentation Processes

Uses chemical engineering principles for the study of fermentation processes Provides detailed coverage of stoichiometry and kinetics;

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Fermented Foods and Beverages of the World

for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation;

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Microbiology for Food and Health

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches;

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Microbiology for Food and Health

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches;

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Microbial Energy Conversion

The book provides an overview on various microorganisms and their industrialization in energy conversion, such as ethanol fermentation;

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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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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part;

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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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Molecular Techniques in Food Biology

, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and;

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Fermentation Microbiology and Biotechnology, Fourth Edition

Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the;

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Fermentation Microbiology and Biotechnology, Fourth Edition

Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the;

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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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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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Fundamentals of Microbiology

microbiology. There are widespread applications of this field such as industrial fermentation, production of amino acids and the production;

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Advances in Fermented Foods and Beverages

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually;

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Fermentation Microbiology and Biotechnology

of fermentations products and the basic steps in a typical fermentation process. With contributions from a global group of eminent academics and industry;

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Microbes In Applied Research

microorganisms, fermentation, biotechnologically relevant enzymes and proteins, microbial physiology, metabolism and gene expression mainly, although;

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