Название: Fermentation, Effects On Food Prop ISBN: 113819946X ISBN-13(EAN): 9781138199460 Издательство: Taylor&Francis Рейтинг: Цена: 13779.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores:
The complex microbial community in fermented foods
The generation of the flavor and aroma compounds in fermented foods
The effect of fermentation on the rheological properties and the color of foods
The effect of fermentation on bioactivities of foods
How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods
The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods
Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat
Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles
Mastering today's art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
Автор: Mehta, Bhavbhuti M. Название: Fermentation ISBN: 1439853347 ISBN-13(EAN): 9781439853344 Издательство: Taylor&Francis Рейтинг: Цена: 36749.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Eduardo Pires; Tom?? Br?nyik Название: Biochemistry of Beer Fermentation ISBN: 3319151886 ISBN-13(EAN): 9783319151885 Издательство: Springer Рейтинг: Цена: 8384.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by “microworkers” – yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts
Автор: Paramithiotis, Spiros Название: Lactic Acid Fermentation of Fruits and Vegetables ISBN: 1498726909 ISBN-13(EAN): 9781498726900 Издательство: Taylor&Francis Рейтинг: Цена: 31390.00 р. Наличие на складе: Поставка под заказ.
Автор: El-Mansi, E. M. T. Название: Fermentation Microbiology and Biotechnology, Fourth Edition ISBN: 0367656701 ISBN-13(EAN): 9780367656706 Издательство: Taylor&Francis Рейтинг: Цена: 7654.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: David A. Mitchell; Nadia Krieger; Marin Berovic Название: Solid-State Fermentation Bioreactors ISBN: 3642068391 ISBN-13(EAN): 9783642068393 Издательство: Springer Рейтинг: Цена: 26120.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This concise professional reference provides a fundamental framework for the design and operation of solid-state fermentation bioreactors, enabling researchers currently working at laboratory scale to scale up their processes.
Автор: Ashok Pandey; Carlos Ricardo Soccol; Christian Lar Название: Current Developments in Solid-state Fermentation ISBN: 1441925856 ISBN-13(EAN): 9781441925855 Издательство: Springer Рейтинг: Цена: 19589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Several commercial ventures have come up based on SSF in different parts of the world.The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF;
Автор: Chen, Jian Название: Solid State Fermentation for Foods and Beverages ISBN: 1439844968 ISBN-13(EAN): 9781439844960 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Название: Microbial Fermentation and Enzyme Technology ISBN: 0367183846 ISBN-13(EAN): 9780367183844 Издательство: Taylor&Francis Рейтинг: Цена: 19906.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Microbial Fermentation and Enzyme Technology mainly focuses on production and application of enzymes in various industries.
Автор: Reisman, Harold B. Название: Economic Analysis of Fermentation Processes ISBN: 0367206285 ISBN-13(EAN): 9780367206284 Издательство: Taylor&Francis Рейтинг: Цена: 8726.00 р. Наличие на складе: Поставка под заказ.
Название: Lactic acid fermentation of fruits and vegetables ISBN: 0367782677 ISBN-13(EAN): 9780367782672 Издательство: Taylor&Francis Рейтинг: Цена: 7348.00 р. Наличие на складе: Поставка под заказ.
Описание: 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 are now considered as characteristic of certain g
Описание: This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation.
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