Microorganisms and Fermentation of Traditional Foods.

By:

Ray, Ramesh C

Contributor(s):

Montet, Didier

Language: Eng Series: Food BiologyPublication details: Boca Raton Taylor & Francis 2015Description: 380 páginas; Fotografías, Tablas, Diagramas; 25 cmISBN:

9781482223088

Subject(s):

DDC classification:

664.024 R263

Contents:

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.

Summary: 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.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Libros	CIBESPAM-MFL	664.024 / R263 (Browse shelf(Opens below))	Ej: 1	Available		002721

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Previous	664.02 / M478 La automatización de la fabricación de alimentos y bebidas.	664.02 / T646 Improving food quality with novel food processing technologies.	664.024 / L477 Fundamentos de biotecnología de los alimentos.	664.024 / R263 Microorganisms and Fermentation of Traditional Foods.	664.024 / R618 Manual de prácticas y actividades de biotecnología de los alimentos.	664.024 / SO678 Fermentation processes engineering in the food industry.	664.028 / C342 Procesos de conservación de alimentos.	Next

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.

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.

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