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Himalayan Fermented Foods

diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented;

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Himalayan Fermented Foods

diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented;

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Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and;

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Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and;

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Bioactive Compounds in Fermented Foods

- Separate chapters for different bioactive molecules in Fermented foods - The book includes the recent advances in health benefits aspects;

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Fermented Foods, Part I: Biochemistry and Biotechnology

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed;

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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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Beneficial Microbes in Fermented and Functional Foods

In recent years, the potential health benefits of fermented and functional foods have made them increasingly popular among consumers. A;

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Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food;

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Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food;

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Cured, Fermented and Smoked Foods

More than 40 essays by international scholars about cured, fermented and smoked foods.;

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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 Foods

overview of the current knowledge on technical approaches for the manufacturing of fermented dairy foods, as well as aspects concerning nutrition;

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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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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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Handbook of Fermented Functional Foods

updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits;

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Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods;

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Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages;

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Indigenous Fermented Foods of Southeast Asia

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a;

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Handbook of Indigenous Fermented Foods, Revised and Expanded

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying;

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Fermented Foods of Latin America

and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the;

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Fermented Foods of Latin America

and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the;

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Bioactive Components in Fermented Foods and Food By-Products

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Molecular Techniques in the Microbial Ecology of Fermented Foods

information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide;

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Applications of Biotechnology in Traditional Fermented Foods

synthesis of essential amino acids and vitamins. Although fermented food has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all;

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Fermented Foods and Beverages of the World

in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts;

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Methods of analysis of commercial fertilizers, cattle foods, dairy products, sugar and fermented liquors

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