Brewing & Fermentation

PUBLISHED


Viewing: 1 - 10 of 22
Published:
October 09, 2014
Editor(s):
Rosane F. Schwan, Graham H. Fleet
Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their 
Published:
August 21, 2014
Editor(s):
Ramesh C. Ray, Montet Didier
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 
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 
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 
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 
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 
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 
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 
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 
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 

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