Food & Culinary Science

Brewing & Fermentation

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Bioactive compounds in Fermented Foods: Health Aspects

1st Edition

Amit Kumar Rai, Anu Appaiah KA
April 15, 2019

Bioactive Compounds in Fermented Foods: Health Aspects discusses the recent advances in health benefits of the various types of bioactive components produced during food fermentation. In recent years, a lot of attention has been given to characterisation of bioactive compounds and their impact on...

Fermentation Microbiology and Biotechnology, Fourth Edition

4th Edition

E. M. T. El-Mansi, Jens Nielsen, David Mousdale, Ross P. Carlson
January 03, 2019

Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production of primary and secondary metabolites, as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation...

Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage

1st Edition

Matteo Bordiga
January 12, 2018

While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation...

Handbook of Brewing

3rd Edition

Graham G. Stewart, Inge Russell, Anne Anstruther
October 19, 2017

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book...

Functional Carbohydrates: Development, Characterization, and Biomanufacture

1st Edition

Jian Chen, Yang Zhu, Song Liu
October 04, 2017

"Functional carbohydrates" is the term used to describe those carbohydrates that play an important role in strengthening immunity, decreasing the level of blood-lipid, and regulating the intestinal flora of humans, beyond those simply used as the energy-supplying materials. To date functional...

Fermented Foods, Part II: Technological Interventions

1st Edition

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

1st Edition

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

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...

Microbial Enzyme Technology in Food Applications

1st Edition

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

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...

Lactic Acid Fermentation of Fruits and Vegetables

1st Edition

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

1st Edition

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...

Conferences

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