Fermentation

"Fermentation Processes" ed. by Angela Faustino Jozala  eBooks & eLearning

Posted by exLib at Feb. 15, 2017
"Fermentation Processes" ed. by Angela Faustino Jozala

"Fermentation Processes" ed. by Angela Faustino Jozala
ITexLi | 2017 | ISBN: 9535129287 9535129279 9789535129271 9789535129288 | 305 pages | PDF | 40 MB

The present book reflects that wide value of fermentation in related areas. The book holds chapters over diverse areas of fermentation research.
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World [Audiobook] {Repost}

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World [Audiobook] by Sandor Ellix Katz
English | April 29, 2013 | ASIN: B00BPUXOCA, ISBN: 1452662029, 1452612021 | MP3@56 kbps | 20 hrs 16 mins | 488 MB
Narrator: Sean Crisden

Novel Food Fermentation Technologies  eBooks & eLearning

Posted by Underaglassmoon at Oct. 3, 2016
Novel Food Fermentation Technologies

Novel Food Fermentation Technologies
Springer | Food Science & Nutrition | November 2016 | ISBN-10: 3319424556 | 340 pages | pdf | 8.42 mb

Editors: Ojha, K. Shikha, Tiwari, Brijesh K. (Eds.)
Provides a comprehensive overview of innovations in food fermentation technologies
Studies the application of novel non-thermal technologies for fermented food products
Explores how the application of novel fermentation technologies increase shelf-life and nutritional attributes in foods

Fermentation Essentials: The Essential Guide for Fermentation and Probiotic Foods  eBooks & eLearning

Posted by AlenMiler at June 12, 2015
Fermentation Essentials: The Essential Guide for Fermentation and Probiotic Foods

Fermentation Essentials: The Essential Guide for Fermentation and Probiotic Foods by Sandi Lane
English | 4 Jun. 2015 | ISBN: 1514216817 | 48 Pages | EPUB/MOBI/PDF (conv) | 1.52 MB

The Essential Guide for Fermentation and Probiotic Foods! Different cultures from all over the world serve food produced through the process of fermentation. These food items do not only taste great, but they are also rich in good bacteria that can drastically improve people’s health and well-being.
Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)

Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering) by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche
2013 | ISBN: 1439887659 | English | 510 Pages | PDF | 14.05 MB
Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)

Bhavbhuti M. Mehta, "Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)"
ISBN: 1439853347 | 2012 | PDF | 401 pages | 7.7 MB
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

Sandor Ellix Katz, "The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World"
ISBN: 160358286X | 2012 | EPUB/MOBI | 528 pages | 8 MB/10 MB

Handbook of Food and Beverage Fermentation Technology (Repost)  eBooks & eLearning

Posted by lenami at Jan. 12, 2011
Handbook of Food and Beverage Fermentation Technology  (Repost)

Handbook of Food and Beverage Fermentation Technology
Publisher: CRC Press | ISBN: 0824747801 | edition 2004 | PDF | 906 pages | 12,8 mb

This reference studies an expansive range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products—focusing on the quality of the final food product, flavor formation, and new advances in the development of starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.
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Fermentation: Vital or Chemical Process? (History of Science and Medicine Library)
Publisher: Brill | ISBN: 9004152687 | edition 2006 | PDF | 160 pages | 5,5,mb

This book is a brief history of the centuries-old fascination with the process of alcoholic fermentation, the debates about its nature, and its elucidation during the early twentieth century.

Fermentation and Food Safety {Repost}  eBooks & eLearning

Posted by master9849 at July 29, 2009
Fermentation and Food Safety {Repost}

Fermentation and Food Safety
Springer | 2001-02-28 | ISBN: 0834218437 | 290 pages | PDF | 16 MB

Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.