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Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded

Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded PDF Author: Keith Steinkraus
Publisher: CRC Press
ISBN: 9780824793524
Category : Technology & Engineering
Languages : en
Pages : 796

Book Description
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded

Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded PDF Author: Keith Steinkraus
Publisher: CRC Press
ISBN: 9780824793524
Category : Technology & Engineering
Languages : en
Pages : 796

Book Description
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Handbook of Indigenous Fermented Foods, Revised and Expanded

Handbook of Indigenous Fermented Foods, Revised and Expanded PDF Author: Keith Steinkraus
Publisher: CRC Press
ISBN: 1351442511
Category : Technology & Engineering
Languages : en
Pages : 796

Book Description
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Industrialization of Indigenous Fermented Foods, Revised and Expanded

Industrialization of Indigenous Fermented Foods, Revised and Expanded PDF Author: Keith Steinkraus
Publisher: CRC Press
ISBN: 0824750942
Category : Technology & Engineering
Languages : en
Pages : 824

Book Description
Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.

Handbook of Indigenous Fermented Foods

Handbook of Indigenous Fermented Foods PDF Author: Keith H. Steinkraus
Publisher:
ISBN:
Category : Electronic book
Languages : en
Pages : 776

Book Description

Physical Chemistry of Foods

Physical Chemistry of Foods PDF Author: Pieter Walstra
Publisher: CRC Press
ISBN: 9780203910436
Category : Technology & Engineering
Languages : en
Pages : 834

Book Description
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Food Protein Analysis

Food Protein Analysis PDF Author: Richard Owusu-Apenten
Publisher: CRC Press
ISBN: 9780203910580
Category : Technology & Engineering
Languages : en
Pages : 488

Book Description
Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.

Food Process Design

Food Process Design PDF Author: Zacharias B. Maroulis
Publisher: CRC Press
ISBN: 9780203912010
Category : Technology & Engineering
Languages : en
Pages : 542

Book Description
This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq

Lactic Acid Bacteria

Lactic Acid Bacteria PDF Author: Seppo Salminen
Publisher: CRC Press
ISBN: 0824752031
Category : Technology & Engineering
Languages : en
Pages : 658

Book Description
While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works. The first edition of this international bestseller both predicted and encouraged vigorous study of various strains of lactic a

Vitamin E

Vitamin E PDF Author: Ronald R. Eitenmiller
Publisher: CRC Press
ISBN: 0203970144
Category : Medical
Languages : en
Pages : 554

Book Description
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition,

Green Tea

Green Tea PDF Author: Yukihiko Hara
Publisher: CRC Press
ISBN: 082474229X
Category : Technology & Engineering
Languages : en
Pages : 275

Book Description
A comprehensive overview of the inherent properties, chemical and biochemical functions, actions for lowering the risks of cardiovascular and infectious diseases and cancers, and underlying mechanisms of tea polyphenols. It reveals the bioantimutagenic potency of epigallocatechin gallate (EGCg) found in green tea.
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