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Modern Technologies and Their Influence in Fermentation Quality

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Cocoa Production and Processing Technology

variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author;

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Cocoa Production and Processing Technology

variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author;

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Advanced Fermentation and Cell Technology

fermentation technologies and their applications Fermentation and cell culture technologies encompass more than the conventional microbial and;

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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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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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Modern Solid State Fermentation

Modern Solid State Fermentation: Theory and Practice covers state-of-the-art studies in the field of solid state fermentation (SSF;

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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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Managing Wine Quality

of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions;

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Managing Wine Quality

, in detail, extraction technologies and wine quality. Other sections cover the management of wine sensory quality, with new chapters covering the;

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Wine Microbiology and Biotechnology

Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic;

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Soft Chemistry and Food Fermentation

bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and;

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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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Innovations in Fermentation and Phytopharmaceutical Technologies

Innovations in Fermentation and Phytopharmaceutical Technologies discusses recent advancements in the field of different bioprocessing;

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Cocoa and Coffee Fermentations

roles in their production and can have major impacts on product quality, safety, and value. Cocoa and Coffee Fermentations explores the;

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Handbook of Fermented Meat and Poultry

presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this;

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Influence of nitrogen source on fermentation and higher alcohol production by an industrial strain of Saccharomyces cerevisiae

Influence of Nitrogen Source on Fermentation and Higher Alcohol Production by an Industrial Strain of Saccharomyces Cerevisiae;

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Fermentation and Biochemical Engineering Handbook

material in the third edition covers topics relevant to modern recombinant cell fermentation, mammalian cell culture, and biorefinery, ensuring;

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Red Wine Technology

innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new;

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Seafood Processing

processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ( Processing Technologies ) covers primary;

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White Wine Technology

, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic;

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Batch Fermentation: Modeling

real-time process supervision, and fault detection and diagnosis, Batch Fermentation offers valuable simulation and control;

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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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Fish Fermentation

world of microbes in the fermented fish products, their role in fermentation, desirable and associated types of microbes in fish fermentation;

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Cambridge Studies in Biotechnology

descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole;

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Amino Acid Fermentation

This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development. The book is divided;

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