Search Results for coffee - Narrowed by: Fermentation.

Microorganisms and fermentation of traditional foods [electronic resource] / Ramesh C. Ray and Didier Montet.

2024-05-16T19:16:52Z

by Didier, Montet.
Call Number 664.024 MIC
Publication Date 2014
Summary 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: Electronic Resources
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Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits.

2024-05-16T19:16:52Z

by Holzapfel, Wilhelm.
Call Number 664.024
Publication Date 2014
Summary 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: Electronic Resources
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