Microorganisms and Fermentation of Traditional Foods

NOTE EDITORE

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.

SOMMARIO

Part 1:Traditional Fermented foods and BeveragesMicroorganisms and their role in food fermentationOriental fermented foodsAfrican fermented foodsLatin American fermented foods Fermented cereal products Bread: Between the Heritage of past and the Technology of presentFermented fish and fish productsFermented milk and milk products CheeseSausageSensory evaluation of fermented foodsPart 2: Fermentation BiotechnologyBeerWineFruit wineCiderDistilled alcoholic beverages VinegarLacto-pickling of vegetables and fruitsCoffee fermentationCocoa fermentationMicrobial proteinsProbioticsApplication of solid state fermentation technology in food processing industriesBio-valorization of food wastes

AUTORE

Ramesh C. Ray, Montet Didier

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9781482223088
• Collana: Food Biology Series
• Dimensioni: 9.25 x 6.25 in Ø 1.50 lb
• Formato: Copertina rigida
• Illustration Notes: 24 b/w images and 14 color images
• Pagine Arabe: 390