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Advances in Fermented Foods and Beverages

E-BookEPUBDRM AdobeE-Book
586 Seiten
Englisch
Elsevier Science & Techn.erschienen am20.09.2014
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.mehr
Verfügbare Formate
E-BookEPUBDRM AdobeE-Book
EUR275,00
Book on DemandKartoniert, Paperback
EUR275,00

Produkt

KlappentextFermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
Details
Weitere ISBN/GTIN9781782420248
ProduktartE-Book
EinbandartE-Book
FormatEPUB
Format HinweisDRM Adobe
Erscheinungsjahr2014
Erscheinungsdatum20.09.2014
Seiten586 Seiten
SpracheEnglisch
Artikel-Nr.3134221
Rubriken
Genre9200

Inhalt/Kritik

Inhaltsverzeichnis
1;Front Cover;1
2;Related titles;3
3;Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits;4mehr
Leseprobe
Woodhead Publishing Series in Food Science, Technology and Nutrition


1 Chilled foods: A comprehensive guide
Edited by C. Dennis and M. Stringer



2 Yoghurt: Science and technology
A. Y. Tamime and R. K.



3 Food processing technology: Principles and practice
P. J. Fellows



4 Bender s dictionary of nutrition and food technology Sixth edition
D. A. Bender



5 Determination of veterinary residues in food
Edited by N. T. Crosby



6 Food contaminants: Sources and surveillance
Edited by C. Creaser and R. Purchase



7 Nitrates and nitrites in food and water
Edited by M. J. Hill



8 Pesticide chemistry and bioscience: The food-environment challenge
Edited by G. T. Brooks and T. Roberts



9 Pesticides: Developments, impacts and controls
Edited by G. A. Best and A. D. Ruthven



10 Dietary fibre: Chemical and biological aspects
Edited by D. A. T. Southgate, K. W. Waldron, I. T. Johnson and G. R. Fenwick



11 Vitamins and minerals in health and nutrition
M. Tolonen



12 Technology of biscuits, crackers and cookies Second edition
D. Manley



13 Instrumentation and sensors for the food industry
Edited by E. Kress-Rogers



14 Food and cancer prevention: Chemical and biological aspects
Edited by K. W. Waldron, I. T. Johnson and G. R. Fenwick



15 Food colloids: Proteins, lipids and polysaccharides
Edited by E. Dickinson and B. Bergenstahl



16 Food emulsions and foams
Edited by E. Dickinson



17 Maillard reactions in chemistry, food and health
Edited by T. P. Labuza, V. Monnier, J. Baynes and J. O Brien



18 The Maillard reaction in foods and medicine
Edited by J. O Brien, H. E. Nursten, M. J. Crabbe and J. M. Ames



19 Encapsulation and controlled release
Edited by D. R. Karsa and R. A. Stephenson



20 Flavours and fragrances
Edited by A. D. Swift



21 Feta and related cheeses
Edited by A. Y. Tamime and R. K. Robinson



22 Biochemistry of milk products
Edited by A. T. Andrews and J. R. Varley



23 Physical properties of foods and food processing systems
M. J. Lewis



24 Food irradiation: A reference guide
V. M. Wilkinson and G. Gould



25 Kent s technology of cereals: An introduction for students of food science and agriculture Fourth edition
N. L. Kent and A. D. Evers



26 Biosensors for food analysis
Edited by A. O. Scott



27 Separation processes in the food and biotechnology industries: Principles and applications
Edited by A. S. Grandison and M. J. Lewis



28 Handbook of indices of food quality and authenticity
R. S. Singhal, P. K. Kulkarni and D. V. Rege



29 Principles and practices for the safe processing of foods
D. A. Shapton and N. F. Shapton



30 Biscuit, cookie and cracker manufacturing manuals Volume 1: Ingredients
D. Manley



31 Biscuit, cookie and cracker manufacturing manuals Volume 2: Biscuit doughs
D. Manley



32 Biscuit, cookie and cracker manufacturing manuals Volume 3: Biscuit dough piece forming
D. Manley



33 Biscuit, cookie and cracker manufacturing manuals Volume 4: Baking and cooling of biscuits
D. Manley



34 Biscuit, cookie and cracker manufacturing manuals Volume 5: Secondary processing in biscuit manufacturing
D. Manley



35 Biscuit, cookie and cracker manufacturing manuals Volume 6: Biscuit packaging and storage
D. Manley



36 Practical dehydration Second edition
M. Greensmith



37 Lawrie s meat science Sixth edition
R. A. Lawrie



38 Yoghurt: Science and technology Second edition
A. Y. Tamime and R. K. Robinson



39 New ingredients in food processing: Biochemistry and agriculture
G. Linden and D. Lorient



40 Benders dictionary of nutrition and food technology Seventh edition
D. A. Bender and A. E. Bender



41 Technology of biscuits, crackers and cookies Third edition
D. Manley



42 Food processing technology: Principles and practice Second edition
P. J. Fellows



43 Managing frozen foods
Edited by C. J. Kennedy



44 Handbook of hydrocolloids
Edited by G. O. Phillips and P. A. Williams



45 Food labelling
Edited by J. R. Blanchfield



46 Cereal biotechnology
Edited by P. C. Morris and J. H. Bryce



47 Food intolerance and the food industry
Edited by T. Dean



48 The stability and shelf-life of food
Edited by D. Kilcast and P. Subramaniam



49 Functional foods: Concept to product
Edited by G. R. Gibson and C. M. Williams



50 Chilled foods: A comprehensive guide Second edition
Edited by M. Stringer and C. Dennis



51 HACCP in the meat industry
Edited by M. Brown



52 Biscuit, cracker and cookie recipes for the food industry
D. Manley



53 Cereals processing technology
Edited by G. Owens



54 Baking problems solved
S. P. Cauvain and L. S. Young



55 Thermal technologies in food processing
Edited by P. Richardson



56 Frying: Improving quality
Edited by J. B. Rossell



57 Food chemical safety Volume 1: Contaminants
Edited by D. Watson



58 Making the most of HACCP: Learning from others experience
Edited by T. Mayes and S. Mortimore



59 Food process modelling
Edited by L. M. M. Tijskens, M. L. A. T. M. Hertog and B. M. Nicolaï



60 EU food law: A practical guide
Edited by K. Goodburn



61 Extrusion cooking: Technologies and applications
Edited by R. Guy



62 Auditing in the food industry: From safety and quality to environmental and other audits
Edited by M. Dillon and C. Griffith



63 Handbook of herbs and spices Volume 1
Edited by K. V. Peter



64 Food product development: Maximising success
M. Earle, R. Earle and A. Anderson



65 Instrumentation and sensors for the food industry Second edition
Edited by E. Kress-Rogers and C. J. B. Brimelow



66 Food chemical safety Volume 2: Additives
Edited by D. Watson



67 Fruit and vegetable biotechnology
Edited by V. Valpuesta



68 Foodborne pathogens: Hazards, risk analysis and control
Edited by C. de W. Blackburn and P. J. McClure



69 Meat refrigeration
S. J. James and C. James



70 Lockhart and Wiseman s crop husbandry Eighth edition
H. J. S. Finch, A. M. Samuel and G. P. F. Lane



71 Safety and quality issues in fish processing
Edited by H. A. Bremner



72 Minimal processing technologies in the food industries
Edited by T. Ohlsson and N. Bengtsson



73 Fruit and vegetable processing: Improving quality
Edited by W. Jongen



74 The nutrition handbook for food processors
Edited by C. J. K. Henry and C. Chapman



75 Colour in food: Improving...

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