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Fermented Foods and Beverages Series


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Solid State Fermentation for Foods and Beverages

Solid State Fermentation for Foods and Beverages

1st Edition

Jian Chen, Yang Zhu
December 02, 2016

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...

Valorization of Food Processing By-Products

Valorization of Food Processing By-Products

1st Edition

M. Chandrasekaran
November 16, 2016

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...

Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia

1st Edition

V.K. Joshi
December 18, 2015

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book discusses numerous topics...

Fermented Milk and Dairy Products

Fermented Milk and Dairy Products

1st Edition

Anil Kumar Puniya
August 18, 2015

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information...

Indigenous Fermented Foods of Southeast Asia

Indigenous Fermented Foods of Southeast Asia

1st Edition

J. David Owens
December 10, 2014

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production...

Cocoa and Coffee Fermentations

Cocoa and Coffee Fermentations

1st Edition

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...

Handbook of Indigenous Foods Involving Alkaline Fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation

1st Edition

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...

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