Fermentation of Foods

Microbiology and Technology of Fermented Foods (Ift Press) (Repost)  eBooks & eLearning

Posted by Saunt at July 29, 2009
Microbiology and Technology of Fermented Foods (Ift Press) (Repost)

Microbiology and Technology of Fermented Foods (Ift Press)
Publisher: Wiley-Blackwell | ISBN: 0813800188 | edition 2006 | PDF | 489 pages | 3,3 mb

In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described.

Microbiology and Technology of Fermented Foods [Repost]  eBooks & eLearning

Posted by ChrisRedfield at Jan. 21, 2017
Microbiology and Technology of Fermented Foods [Repost]

Robert W. Hutkins - Microbiology and Technology of Fermented Foods
Published: 2006-06-12 | ISBN: 0813800188, 8126547979 | PDF | 473 pages | 7.03 MB

Microorganisms and Fermentation of Traditional Foods (Repost)  eBooks & eLearning

Posted by DZ123 at April 16, 2016
Microorganisms and Fermentation of Traditional Foods (Repost)

Ramesh C. Ray, Montet Didier, "Microorganisms and Fermentation of Traditional Foods"
English | 2014 | ISBN: 1482223082 | PDF | pages: 392 | 9,6 mb

Solid State Fermentation for Foods and Beverages (repost)  eBooks & eLearning

Posted by libr at Oct. 23, 2015
Solid State Fermentation for Foods and Beverages (repost)

Solid State Fermentation for Foods and Beverages (Fermented Foods and Beverages Series) by Jian Chen and Yang Zhu
English | 2013 | ISBN: 1439844968 | 408 pages | PDF | 42,2 MB

Microbiology and Technology of Fermented Foods (Repost)  eBooks & eLearning

Posted by DZ123 at Aug. 18, 2014
Microbiology and Technology of Fermented Foods (Repost)

Robert W. Hutkins, "Microbiology and Technology of Fermented Foods"
English | 2006 | ISBN: 0813800188 | PDF | pages: 475 | 7 mb

Microorganisms and Fermentation of Traditional Foods  eBooks & eLearning

Posted by interes at Aug. 14, 2014
Microorganisms and Fermentation of Traditional Foods

Microorganisms and Fermentation of Traditional Foods (Food Biology Series) by Ramesh C. Ray and Montet Didier
English | 2014 | ISBN: 1482223082 | 390 pages | PDF | 10 MB

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.
Solid State Fermentation for Foods and Beverages (Fermented Foods and Beverages Series)

Solid State Fermentation for Foods and Beverages (Fermented Foods and Beverages Series) by Jian Chen and Yang Zhu
English | 2013 | ISBN: 1439844968 | 408 pages | PDF | 42,2 MB

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels.

Thermal Processing of Foods: Control and Automation (repost)  eBooks & eLearning

Posted by libr at June 11, 2017
Thermal Processing of Foods: Control and Automation (repost)

Thermal Processing of Foods: Control and Automation (Institute of Food Technologists Series) by K. P. Sandeep
English | ISBN: 0813810078 | 2011 | PDF | 220 pages | 6,7 MB

High Pressure Processing of Foods [Repost]  eBooks & eLearning

Posted by tanas.olesya at May 10, 2017
High Pressure Processing of Foods [Repost]

High Pressure Processing of Foods by Florence Feeherry
English | Nov 27, 2007 | ISBN: 0813809444 | 265 Pages | PDF | 4 MB

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure;

Junior Encyclopedia of Foods & Recipes of the World (4 Volumes) (repost)  eBooks & eLearning

Posted by libr at May 8, 2017
Junior Encyclopedia of Foods & Recipes of the World (4 Volumes) (repost)

Junior Encyclopedia of Foods & Recipes of the World (4 Volumes) by Karen Hanson
English | 2001 | ISBN-10: 078765423X | 776 pages | PDF | 46,5 MB