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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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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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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 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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Soft Matter Approaches to Structured Foods

Food materials are unusual as soft matter. They are highly complex, operating on multiple length scales and phases and structured via;

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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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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

chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics;

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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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Handbook of Research on Food Science and Technology: Volume 1

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food;

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Advanced Fermentation and Cell Technology

ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial;

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Physical Chemistry of Foods

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical;

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Chemistry And Technology Of Soft Drinks And Fruit Juices

, or even remove, the sugar content of these products. Chemistry and Technology of Soft Drinks and Fruit Juices, Third Edition provides an;

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Understanding Food Science and Technology, International Edition

of food science (including biology, engineering, chemistry, and physics) and describes avenues of advanced study in the field. The text explores;

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The Umami Factor

reveals the wonders of umami to beginner and expert alike, starting off with a thorough understanding of full-spectrum fermentation theory, then;

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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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Food Chemistry Research Developments

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological;

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Progress in Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological;

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Mathematical and Statistical Applications in Food Engineering

fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation;

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The Chemistry of Thermal Food Processing Procedures

fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols - cooling, freezing, etc. - and packing;

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Understanding the Science of Food

text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes;

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Understanding the Science of Food

text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes;

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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 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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Food Bioprocessing. Solid State Fermentation

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