000			02127ntdaa2200301 ab4500
999			_c2019 _d2019
003			UnInEc
005			20180813112318.0
006			a||||g ||i| 00| 0
008			140501s9999 mx ||||f |||| 00| 0 spa d
020			_a9781482223088
040			_aCIBESPAM MFL
041			_aEng
082			_a664.024 _bR263 _c2015
100			_aRay, Ramesh C.
245			_aMicroorganisms and Fermentation of Traditional Foods.
260			_aBoca Raton _bTaylor & Francis _c2015
300			_a380 páginas; _bFotografías, Tablas, Diagramas; _c25 cm;
490			_aFood Biology
505			_aPart 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.
520			_aThe 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.
650			_aMicroorganisms
650			_aFermentation
650			_aFoods
650			_aMicrobial
700			_aMontet, Didier.
913			_aAAG _bCA _dGTSA
942			_2ddc _cBK