Search Results for coffee - Narrowed by: Food -- Biotechnology.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dcoffee$0026qf$003dSUBJECT$002509Subject$002509Food$002b--$002bBiotechnology.$002509Food$002b--$002bBiotechnology.$0026ps$003d300?dt=list2024-05-15T21:36:26ZMicroorganisms and fermentation of traditional foods [electronic resource] / Ramesh C. Ray and Didier Montet.ent://SD_ILS/0/SD_ILS:1276282024-05-15T21:36:26Z2024-05-15T21:36:26Zby Didier, Montet.<br/>Call Number 664.024 MIC<br/>Publication Date 2014<br/>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<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1378855">Click here to view book</a><br/>Fundamentals of Food Biotechnology [electronic resource].ent://SD_ILS/0/SD_ILS:1573692024-05-15T21:36:26Z2024-05-15T21:36:26Zby Lee, Byong H.<br/>Call Number 664<br/>Publication Date 2014<br/>Summary Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burg<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1879372">Click here to view book</a><br/>Enzymes in Food Technology [electronic resource].ent://SD_ILS/0/SD_ILS:326762024-05-15T21:36:26Z2024-05-15T21:36:26Zby Whitehurst, Robert J.<br/>Call Number 664.024<br/>Publication Date 2009<br/>Summary The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, new chapters in the second edition look at the use of enzymes in the reduction of acrylamide, in fish processing and in<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=470326">Click here to view book</a><br/>