Search Results for coffee - Narrowed by: Fermented foods.

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

2024-05-16T15:38:18Z

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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Cheese, wine, and bread : discovering the magic of fermentation in England, Italy, and France / Katie Quinn.

2024-05-16T15:38:18Z

by Quinn, Katie, author.
Call Number 641.673 QUI
Publication Date 2021
Summary 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: Books

Fermented Foods and Beverages of the World [electronic resource].

2024-05-16T15:38:18Z

by Tamang, Jyoti Prakash.
Call Number 664.024
Publication Date 2010
Summary 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: Electronic Resources
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Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits.

2024-05-16T15:38:18Z

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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