Microorganisms and Fermentation of Traditional Foods Food Biology Series
Coordonnateurs : Ray Ramesh C., Didier Montet
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.
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.
Date de parution : 08-2014
Ouvrage de 390 p.
15.6x23.4 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 232,80 €
Ajouter au panierThèmes de Microorganisms and Fermentation of Traditional Foods :
Mots-clés :
Lab; Fermented Foods; Part 1:Traditional Fermented foods and Beverages; Starter Cultures; Microorganisms and their role in food fermentation; Log CFU; Bread: Between the Heritage of past and the Technology of present; Fi Sh Sauce; Part 2: Fermentation Biotechnology; Lactic Acid Fermentation; Application of solid state fermentation technology in food processing industries; Bifi Dobacterium Bifi Dum; Delbrueckii Subsp; Bifi Dobacterium; Fermented Milk; Acetic Acid Bacteria; Food Fermentation; Lactis Subsp; Fermented Sausages; Milk Fermentation; Lactobacillus Plantarum; Fermented Meat; Intestinal Microbiota; Lactobacillus Fermentum; Fermented Vegetables; Fermented Dairy Products; Fermented Milk Product; De Vuyst; Lactobacillus Rhamnosus GG; Stinky Tofu