Brewing & Fermentation

Recommended for you

22 Results


Subject


Status


Type

Brewing & Fermentation

Per Page:
Sort:
Cocoa and Coffee Fermentations

Cocoa and Coffee Fermentations

Rosane F. Schwan, Graham H. Fleet

October 09, 2014

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...

Microorganisms and Fermentation of Traditional Foods

Microorganisms and Fermentation of Traditional Foods

Ramesh C. Ray, Montet Didier

August 21, 2014

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...

Handbook of Indigenous Foods Involving Alkaline Fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation

Prabir K. Sarkar, M.J. Robert Nout

July 23, 2014

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...

Solid State Fermentation for Foods and Beverages

Solid State Fermentation for Foods and Beverages

Jian Chen, Yang Zhu

November 23, 2013

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...

Fermentation Processes Engineering in the Food Industry

Fermentation Processes Engineering in the Food Industry

Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche

March 27, 2013

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...

Valorization of Food Processing By-Products

Valorization of Food Processing By-Products

M. Chandrasekaran

August 30, 2012

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...

Handbook of Fermented Food and Beverage Technology Two Volume Set, Second Edition

Handbook of Fermented Food and Beverage Technology Two Volume Set, Second Edition

Y. H. Hui, E. Özgül Evranuz

May 21, 2012

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...

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Y. H. Hui, E. Özgül Evranuz

May 17, 2012

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...

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Y. H. Hui, E. Özgül Evranuz

May 14, 2012

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...

Organic Acids and Food Preservation

Organic Acids and Food Preservation

Maria M. Theron, J. F. Rykers Lues

September 16, 2010

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...

Fermented Foods and Beverages of the World

Fermented Foods and Beverages of the World

Jyoti Prakash Tamang, Kasipathy Kailasapathy

July 01, 2010

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...

Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values

Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values

Jyoti Prakash Tamang

August 17, 2009

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...

CRC Press exhibits every year at more than 100 professional and cademic conferences held across the world. At these events, you will have the chance to meet the authors and to get to know the CRC Press staff. You can also take advantage of special discounts for convention attendees. Visit us at the following conventions throughout the year.

Conferences