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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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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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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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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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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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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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Fermented Foods in Health and Disease Prevention

. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic;

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Handbook of Fermented Functional Foods

For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex;

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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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Health Benefits of Fermented Foods and Beverages

of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit;

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Solid State Fermentation

, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food;

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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 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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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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Kefir

that live in symbiosis in traditional grains or lumps of kefir. Kefir: Nutrition, Consumption and Health Benefits reviews the current;

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Fermented Foods, Part I: Biochemistry and Biotechnology

application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms;

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Microorganisms in Foods 8

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on;

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Microbiological Analysis of Foods and Food Processing Environments

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory;

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Enzyme Biocatalysis

in either submerged or solid state fermentation to a vast range of products in response to ever expanding markets and increasing demand for novel;

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Applied Microbiology

in the second chapter. Major route of production of microbially derived products and processes is through fermentation technology and therefore;

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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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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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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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Microbial Production

sections: the first includes technology for improvement of fermentation strains and many supporting technologies and information; the second;

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