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Fermentation Processes Engineering in the Food Industry, Soccol, Carlos Ricardo


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Автор: Soccol, Carlos Ricardo
Название:  Fermentation Processes Engineering in the Food Industry
ISBN: 9781439887653
Издательство: Taylor&Francis
Классификация:


ISBN-10: 1439887659
Обложка/Формат: Hardback
Страницы: 510
Вес: 0.87 кг.
Дата издания: 27.03.2013
Серия: Contemporary food engineering
Язык: English
Иллюстрации: 22 tables, black and white; 95 illustrations, black and white
Размер: 167 x 239 x 32
Читательская аудитория: Postgraduate, research & scholarly
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Поставляется из: Европейский союз


Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries

Автор: Valdes, Alicia (Universitat de Barcelona, Spain)
Название: Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries
ISBN: 0367766949 ISBN-13(EAN): 9780367766948
Издательство: Taylor&Francis
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Цена: 19906.00 р.
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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.

Novel Food Fermentation Technologies

Автор: Ojha
Название: Novel Food Fermentation Technologies
ISBN: 3319424556 ISBN-13(EAN): 9783319424552
Издательство: Springer
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Цена: 20962.00 р.
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Описание: Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.

Economic Analysis of Fermentation Processes

Автор: Reisman, Harold B.
Название: Economic Analysis of Fermentation Processes
ISBN: 0367206285 ISBN-13(EAN): 9780367206284
Издательство: Taylor&Francis
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Цена: 8726.00 р.
Наличие на складе: Поставка под заказ.

Computer Control of Fermentation Processes

Автор: Omstead, Daniel R.
Название: Computer Control of Fermentation Processes
ISBN: 084935496X ISBN-13(EAN): 9780849354960
Издательство: Taylor&Francis
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Цена: 53592.00 р.
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Encapsulation in Food Processing and Fermentation

Название: Encapsulation in Food Processing and Fermentation
ISBN: 0367258315 ISBN-13(EAN): 9780367258313
Издательство: Taylor&Francis
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Цена: 24499.00 р.
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Описание: The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in a manner that even readers who are not familiar with encapsulation will find the information of interest.

Lactic acid fermentation of fruits and vegetables

Название: Lactic acid fermentation of fruits and vegetables
ISBN: 0367782677 ISBN-13(EAN): 9780367782672
Издательство: Taylor&Francis
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Цена: 7348.00 р.
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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

Biochemistry of Beer Fermentation

Автор: Eduardo Pires; Tom?? Br?nyik
Название: Biochemistry of Beer Fermentation
ISBN: 3319151886 ISBN-13(EAN): 9783319151885
Издательство: Springer
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Цена: 8384.00 р.
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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

Fermentation,  Effects On Food Prop

Название: Fermentation, Effects On Food Prop
ISBN: 113819946X ISBN-13(EAN): 9781138199460
Издательство: Taylor&Francis
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Цена: 13779.00 р.
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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.

Fermentation

Автор: Mehta, Bhavbhuti M.
Название: Fermentation
ISBN: 1439853347 ISBN-13(EAN): 9781439853344
Издательство: Taylor&Francis
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Цена: 36749.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Microorganisms and Food Fermentation

Автор: Ray Ramesh C., Didier Montet
Название: Microorganisms and Food Fermentation
ISBN: 1482223082 ISBN-13(EAN): 9781482223088
Издательство: Taylor&Francis
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Цена: 31390.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

Novel Food Fermentation Technologies

Автор: Ojha K. Shikha, Tiwari Brijesh K.
Название: Novel Food Fermentation Technologies
ISBN: 3319825860 ISBN-13(EAN): 9783319825861
Издательство: Springer
Рейтинг:
Цена: 20962.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.

Lactic Acid Fermentation of Fruits and Vegetables

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.


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