Microorganisms and Fermentation of Traditional Foods

Ramesh C. Ray, Montet Didier (Herausgeber)

Buch | Hardcover

390 Seiten

2014
Crc Press Inc (Verlag)
978-1-4822-2308-8 (ISBN)

Artikel merken

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 processing industries.

Ramesh C. Ray, Montet Didier

Part 1:Traditional Fermented foods and Beverages. Microorganisms and their role in food fermentation. Oriental fermented foods. African fermented foods. Latin American fermented foods . Fermented cereal products . Bread: Between the Heritage of past and the Technology of present. Fermented fish and fish products. Fermented milk and milk products . Cheese. Sausage. Sensory evaluation of fermented foods. . Part 2: Fermentation Biotechnology. Beer. Wine. Fruit wine. Cider. Distilled alcoholic beverages . Vinegar. Lacto-pickling of vegetables and fruits. Coffee fermentation. Cocoa fermentation. Microbial proteins. Probiotics. Application of solid state fermentation technology in food processing industries. Bio-valorization of food wastes.

Reihe/Serie	Food Biology Series
Zusatzinfo	14 Illustrations, color; 24 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	156 x 234 mm
Gewicht	680 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4822-2308-2 / 1482223082
ISBN-13	978-1-4822-2308-8 / 9781482223088
Zustand	Neuware