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
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
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par
Sperber, William H.
Numéro de rayon préféré
664
Date de publication
2010
Résumé
The first major publication devoted exclusively to this topic, and edited by two leading researchers in the field, its comprehensive coverage of microbiological spoilage comes from contributors who have had long and successful careers in the food industry.
Format :
Ressources électroniques
Pertinence:
0.0309
par
Pitt, John I.
Numéro de rayon préféré
664.001
Date de publication
2009
Résumé
This is the third edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. Quality halftones provide a book of great value to all those involved in food quality and safety.
Format :
Ressources électroniques
Pertinence:
0.0309
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