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ray ramesh c. (curatore); montet didier (curatore) - fermented foods, part ii

Fermented Foods, Part II Technological Interventions

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 03/2017
Edizione: 1° edizione





Note Editore

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.




Sommario

Fermented Foods: Microbiology, Biochemistry & BiotechnologyRomain Villéger, Rémy Cachon and Maria C. Urdaci Technological Innovations in Processing of Fermented Foods: An OverviewSwati S. Mishra, Ramesh C. Ray, Sandeep K. Panda and Didier Montet Functional Properties of Traditional Food Products Made by Mold FermentationJacek Nowak and Maciej Kuligowski Legume-Based Food Fermentation: Biochemical AspectsAmit Kumar Rai and Kumaraswamy Jeyaram Bioactive Molecules in Fermented Soybean Products and Their Potential Health BenefitsSamurailatpam Sanjukta, Amit Kumar Rai and Dinabandhu Sahoo Miso, the Traditional Fermented Soybean Paste of JapanKen-Ichi Kusumoto and Amit Kumar Rai Soy Sauce FermentationShanna Liu Rice-based Fermented Foods and Beverages: Functional and Nutraceutical propertiesKeshab C. Mondal, Kuntal Ghosh, Bhabatosh Mitra, Saswati Parua, Pradeep K. DasMohapatra Maize (Zea mays L. subsp. mays) FermentationLila Lubianka Domínguez-Ramírez, Gloria Díaz-Ruiz and Carmen Wacher Bread Fortification: Health and Nutritional BenefitsLucia Padalino, Amalia Conte and Matteo Alessandro Del Nobile Fortification as a Tool in Improving Nutritional Properties of Bread and Controlling Life Style DiseasesMostafa Aghamiraei, Milad Fathi, Mohammad Sarbazi, Majid Aghajafar and Roya Fathitil The Sourdough Micro-ecosystem: An UpdateSpiros Paramithiotis and Eleftherios H. Drosinos Traditional Cereal Beverage Boza - Fermentation Technology, Microbial Content and Healthy EffectsPenka Petrova and Kaloyan Petrov Coffee FermentationFontana Angélique and Durand Noël Cocoa FermentationMarisol López-Hernández, Gloria Díaz-Ruiz and Carmen Wacher Kimchi: Microbiology, Biochemistry and Health BenefitsKun-Young Park and Soon-Ah Kang Amasi and Maheu: Expedition from Ethnic Southern African Foods to Cosmopolitan MarketsEugenie Kayitesi, Sunil K. Behera, Sandeep K. Panda, Dlamini Bheki and A. F Mulaba-Bafubiandi Kefir & Koumiss: Origin, Health Benefits & Current Status ok KnowledgeSunil K. Behera, Sandeep K. Panda, Eugenie Kayitesi and Antoine F. Mulaba-Bafubiandi Yogurt: Microbiology, Organoleptic Properties and Probiotic PotentialFrançoise Rul Fermentations Generating the Cheese DiversitySophie Landaud and Henry-Eric Spinnler Current Trends in Microbiological, Technological and Nutritional Aspects of Fermented SausagesEleftherios H. Drosinos and Spiros Paramithiotis Solid-State Fermentation Applications in the Food IndustryMaria Papagianni




Autore

Ramesh C. Ray, Didier Montet










Altre Informazioni

ISBN:

9781138637849

Condizione: Nuovo
Collana: Food Biology Series
Dimensioni: 9.25 x 6.25 in Ø 1.92 lb
Formato: Copertina rigida
Illustration Notes:38 b/w images and 16 color images
Pagine Arabe: 525


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