ENGLISH

Microorganisms and Fermentation of Traditional Foods

By Ramesh C. Ray , Montet Didier

Book information

Publisher
CRC Press
Year
2014
ISBN
1482223082, 9781482223088
Language
english
Format
PDF
Filesize
10 MB (10099670 bytes)
Series
Food Biology Series
Edition
1
Pages
390\392
Scanned
yes
Time added
2014-08-14 15:07:00

Description

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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