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Condition: As New. Unread book in perfect condition.
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Fermentation and Food Safety
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 136.78
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Fermentation and Food Safety
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 152.34
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Condition: As New. Unread book in perfect condition.
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Handbook of Indigenous Foods Involving Alkaline Fermentation
Book 3 of 7: Fermented Foods and BeveragesSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 204.73
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Handbook of Indigenous Foods Involving Alkaline Fermentation
Book 3 of 7: Fermented Foods and BeveragesSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 212.04
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Food Mycology: A Multifaceted Approach to Fungi and Food: 25
Book 5 of 19: MycologyLanguage: English
Published by CRC Press 2007-06-26, 2007
ISBN 10: 0849398185 ISBN 13: 9780849398186
Hardcover. Condition: New.
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Handbook of Indigenous Foods Involving Alkaline Fermentation
Book 3 of 7: Fermented Foods and BeveragesLanguage: English
Published by Taylor & Francis Group, 2014
ISBN 10: 1466565292 ISBN 13: 9781466565296
Condition: New. pp. 712.
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Handbook of Indigenous Foods Involving Alkaline Fermentation (Fermented Foods and Beverages Series)
Book 3 of 7: Fermented Foods and BeveragesSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 233.32
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Handbook of Indigenous Foods Involving Alkaline Fermentation
Book 3 of 7: Fermented Foods and BeveragesLanguage: English
Published by Taylor & Francis Group, 2014
ISBN 10: 1466565292 ISBN 13: 9781466565296
Condition: New. pp. 712.
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Hardcover. Condition: Brand New. 1st edition. 600 pages. 9.29x6.54x1.57 inches. In Stock.
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Handbook of Indigenous Foods Involving Alkaline Fermentation
Book 3 of 7: Fermented Foods and BeveragesLanguage: English
Published by Taylor & Francis Group, 2014
ISBN 10: 1466565292 ISBN 13: 9781466565296
Condition: New. pp. 712 This item is printed on demand.
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Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), .
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Handbook of Indigenous Foods Involving Alkaline Fermentation
Book 3 of 7: Fermented Foods and BeveragesSeller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
£ 238.98
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Add to basketHRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Hardcover. Condition: Brand New. 1st edition. 600 pages. 9.29x6.54x1.57 inches. In Stock. This item is printed on demand.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs.Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs.The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception.Focuses on how fermentation of food remains an important aspect of food processingDescribes how fermentation of food contributes to its preservationDetails how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteinsHandbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.
