par
Didier, Montet.
Numéro de rayon préféré
664.024 MIC
Date de publication
2014
Résumé
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processi
Format :
Ressources électroniques
Pertinence:
0.0615
par
Quinn, Katie, author.
Numéro de rayon préféré
641.673 QUI
Date de publication
2021
Résumé
In this delightful, beautifully photographed tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented faves -- bread, cheese, and wine--along with classic recipes.
Format :
Livres
Pertinence:
0.0598
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par
Tamang, Jyoti Prakash.
Numéro de rayon préféré
664.024
Date de publication
2010
Résumé
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality.With contributions from 24 seasoned fermentation authorities, this book
Format :
Ressources électroniques
Pertinence:
0.0598
par
Holzapfel, Wilhelm.
Numéro de rayon préféré
664.024
Date de publication
2014
Résumé
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
Format :
Ressources électroniques
Pertinence:
0.0264
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