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Traditional Fermented Food and Beverages for Improved Livelihoods

This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can;

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Innovations in Technologies for Fermented Food and Beverage Industries

in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products;

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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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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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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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Innovations in Traditional Foods

and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for;

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Himalayan Fermented Foods

foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic;

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Himalayan Fermented Foods

foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic;

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Korean Food and Foodways

backgrounds and manufacturing method details of traditional food categories, such as rice cakes, sweets, fermented sauces, and alcoholic and non;

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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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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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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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Fermented Beverage Production

Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages;

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Fermented Beverages

broaden the reader's understanding of different fermented beverages. It is ideal for research and development professionals who are working in the;

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Citric Acid

compounds and ageing; occurrence and metabolism of citric acid by lactic acid bacteria from fruits and fermented beverages; and citric acid;

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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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Handbook of Fermented Food and Beverage Technology Two Volume Set

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet;

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Handbook of Plant-Based Fermented Food and Beverage Technology

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet;

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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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Production and Management of Beverages

both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource;

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Chemical Profiles of Selected Jordanian Foods

This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial;

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Technologies in Food Processing

. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are;

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Technologies in Food Processing

. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are;

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Current Developments in Biotechnology and Bioengineering

advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and;

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Biogenic Amines in Food

-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the;

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Food Intake

include understanding food intake regulation in chicks; indigenous fermented foods and beverages produced in Latin America; dopaminergic;

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