Microorganisms and Fermentation of Traditional Foods

Herausgeber: Ray, Ramesh C.; Didier, Montet

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 392
• Erscheinungstermin: 21. August 2014
• Englisch
• Abmessung: 240mm x 161mm x 26mm
• Gewicht: 752g
• ISBN-13: 9781482223088
• ISBN-10: 1482223082
• Artikelnr.: 39115647

Autorenporträt

Ramesh C. Ray, Montet Didier

Inhaltsangabe

Part 1:Traditional Fermented foods and Beverages. Microorganisms and their
role in food fermentation. Oriental fermented foods. African fermented
foods. Latin American fermented foods . Fermented cereal products . Bread:
Between the Heritage of past and the Technology of present. Fermented fish
and fish products. Fermented milk and milk products . Cheese. Sausage.
Sensory evaluation of fermented foods. . Part 2: Fermentation
Biotechnology. Beer. Wine. Fruit wine. Cider. Distilled alcoholic beverages
. Vinegar. Lacto-pickling of vegetables and fruits. Coffee fermentation.
Cocoa fermentation. Microbial proteins. Probiotics. Application of solid
state fermentation technology in food processing industries.
Bio-valorization of food wastes.