Food & Culinary Science

Brewing & Fermentation

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Advances in Food Bioproducts and Bioprocessing Technologies

1st Edition

Monica Lizeth Chavez-Gonzalez, Nagamani Balagurusamy, Cristobal N. Aguilar
October 25, 2019

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and...

Advances in Vinegar Production

1st Edition

Argyro Bekatorou
September 25, 2019

In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a...

Technology for Wine and Beer Production from Ipomoea batatas

1st Edition

Sandeep Kumar Panda
August 23, 2019

Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, β-carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of...

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...

Handbook of Animal-Based Fermented Food and Beverage Technology

2nd Edition

Y. H. Hui, E. Özgül Evranuz
September 18, 2018

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...

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...