Search Results for coffee - Narrowed by: Food -- Microbiology.

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

2024-05-16T04:54:16Z

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

2024-05-16T04:54:16Z

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
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Compendium of the Microbiological Spoilage of Foods and Beverages.

2024-05-16T04:54:16Z

by Sperber, William H.
Call Number 664
Publication Date 2010
Summary 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.
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Fungi and Food Spoilage.

2024-05-16T04:54:16Z

by Pitt, John I.
Call Number 664.001
Publication Date 2009
Summary 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: Electronic Resources
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