Food & Culinary Science

Brewing & Fermentation

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Fermented Milk and Dairy Products

Anil Kumar Puniya
August 01, 2017

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...

Health Benefits of Fermented Foods and Beverages

Jyoti Prakash Tamang
July 01, 2017

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional...

Fermented Foods, Part II: Technological Interventions

Ramesh C. Ray, Didier Montet
March 21, 2017

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two...

Acetic Acid Bacteria: Fundamentals and Food Applications

Ilkin Yucel Sengun
February 23, 2017

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as...

Solid State Fermentation for Foods and Beverages

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...

Microbial Enzyme Technology in Food Applications

Ramesh C. Ray, Cristina M. Rosell
November 28, 2016

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade...

Valorization of Food Processing By-Products

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...

Lactic Acid Fermentation of Fruits and Vegetables

Spiros Paramithiotis
October 27, 2016

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which...

Fermentation Processes Engineering in the Food Industry

Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche
October 27, 2016

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...

Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications

Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov
September 07, 2016

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American...

Fermented Meat Products: Health Aspects

Nevijo Zdolec
August 02, 2016

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad...

Fermented Foods, Part I: Biochemistry and Biotechnology

Didier Montet, Ramesh C. Ray
December 22, 2015

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food...