Brewing & Fermentation

PUBLISHED


Viewing: 1 - 10 of 20
Published:
July 23, 2014
Editor(s):
Prabir K. Sarkar, M.J. Robert Nout
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the 
Add to cart
$143.96 $179.95
SAVE 20%
Hardback
Published:
November 23, 2013
Editor(s):
Jian Chen, Yang Zhu
Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been 
Add to cart
$143.96 $179.95
SAVE 20%
Hardback
Published:
March 27, 2013
Editor(s):
Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in 
Add to cart
$135.96 $169.95
SAVE 20%
Hardback
Published:
August 30, 2012
Editor(s):
M. Chandrasekaran
Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset 
Add to cart
$143.96 $179.95
SAVE 20%
Hardback
Published:
May 21, 2012
Editor(s):
Y. H. Hui, E. Özgül Evranuz
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these 
Add to cart
$293.60 $367.00
SAVE 20%
Hardback
Published:
May 17, 2012
Editor(s):
Y. H. Hui, E. Özgül Evranuz
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these 
Add to cart
$168.00 $210.00
SAVE 20%
Hardback
Published:
May 14, 2012
Editor(s):
Y. H. Hui, E. Özgül Evranuz
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these 
Add to cart
$168.00 $210.00
SAVE 20%
Hardback
Published:
September 16, 2010
Author(s):
Maria M. Theron, J. F. Rykers Lues
Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and 
Add to cart
$168.00 $210.00
SAVE 20%
Hardback
Published:
July 01, 2010
Editor(s):
Jyoti Prakash Tamang, Kasipathy Kailasapathy
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 
Add to cart
$151.96 $189.95
SAVE 20%
Hardback
Published:
August 17, 2009
Author(s):
Jyoti Prakash Tamang
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and 
Add to cart
$143.96 $179.95
SAVE 20%
Hardback

News and Notes

Join the Conversation:
Sign up to receive CRC Press' First Look eAlerts, special discounts and promotions.


Online Bestsellers:

"This kit will turn your kitchen into a science lab (without blowing an entire month's salary on that table-top immersion circulator you've been eyeing)."
-Read the Review by Andrew Zimmern

 

If you are interested in publishing in this area, contact Steve Zollo.

 

T & F Journals

You can access sample editions and free articles from the home pages of most Taylor & Francis journals, including:

Critical Reviews in Food Science and Nutrition
Free Access to Top 10 Highly-Cited Articles!

 

 

Looking for a complete online reference library on food science and nutrition?

 

Our award-winning CRCnetBASE collections provide online access to full libraries of subject-specific handbooks and references

 

 

 

Stay Connected!

Like us on Facebook, join our LinkedIn Group, or follow us on Twitter.

Textbooks
Other CRC Press Sites
Featured Authors
STAY CONNECTED
Facebook Page for CRC Press Twitter Page for CRC Press You Tube Channel for CRC Press LinkedIn Page for CRC Press Google Plus Page for CRC Press Pinterest Page for CRC Press
Sign Up for Email Alerts
© 2014 Taylor & Francis Group, LLC. All Rights Reserved. Privacy Policy | Cookie Use | Shipping Policy | Contact Us