Handbook Of Indigenous Fermented Foods Revised And Expanded

Author : Keith Steinkraus
Publisher : CRC Press
Page : 792 pages
File Size : 55,8 Mb
Release : 2018-05-04
Category : Technology & Engineering
ISBN : 9781351442510

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Handbook of Indigenous Fermented Foods, Revised and Expanded by Keith Steinkraus Pdf

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Author : Keith H. Steinkraus
Publisher : Unknown
Page : 128 pages
File Size : 41,6 Mb
Release : 1977
Category : Electronic
ISBN : OCLC:37152167

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Handbook of Indigenous Fermented Foods by Keith H. Steinkraus Pdf

Author : Keith Steinkraus
Publisher : CRC Press
Page : 792 pages
File Size : 48,6 Mb
Release : 2004-03-26
Category : Technology & Engineering
ISBN : 0824747844

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Industrialization of Indigenous Fermented Foods, Revised and Expanded by Keith Steinkraus Pdf

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.

Author : Keith Steinkraus
Publisher : CRC Press
Page : 824 pages
File Size : 44,6 Mb
Release : 2004-03-26
Category : Technology & Engineering
ISBN : 9780824750947

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Industrialization of Indigenous Fermented Foods, Revised and Expanded by Keith Steinkraus Pdf

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.

Author : Keith H. Steinkraus
Publisher : Unknown
Page : 128 pages
File Size : 48,7 Mb
Release : 2004
Category : Electronic
ISBN : OCLC:1099316427

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Industrialization of Indigenous Fermented Foods by Keith H. Steinkraus Pdf

Completely revised and expanded to reflect the latest advances in the field, this Second Edition serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world.

Author : Karel Kulp,Klaus Lorenz
Publisher : CRC Press
Page : 229 pages
File Size : 50,9 Mb
Release : 2003-05-20
Category : Technology & Engineering
ISBN : 9781135531805

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Handbook of Dough Fermentations by Karel Kulp,Klaus Lorenz Pdf

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.

Author : V.K. Joshi
Publisher : CRC Press
Page : 916 pages
File Size : 53,9 Mb
Release : 2016-01-05
Category : Technology & Engineering
ISBN : 9781439887905

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Indigenous Fermented Foods of South Asia by V.K. Joshi Pdf

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o

Author : Prabir K. Sarkar,M.J. Robert Nout
Publisher : CRC Press
Page : 629 pages
File Size : 45,7 Mb
Release : 2014-07-23
Category : Technology & Engineering
ISBN : 9781466565302

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Handbook of Indigenous Foods Involving Alkaline Fermentation by Prabir K. Sarkar,M.J. Robert Nout Pdf

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fer

Author : Ramesh C. Ray,Didier Montet
Publisher : CRC Press
Page : 525 pages
File Size : 51,8 Mb
Release : 2017-05-25
Category : Technology & Engineering
ISBN : 9781351793766

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Fermented Foods, Part II by Ramesh C. Ray,Didier Montet Pdf

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
Publisher : CRC Press
Page : 716 pages
File Size : 55,8 Mb
Release : 2004-11-30
Category : Technology & Engineering
ISBN : 9780203997277

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Novel Food Processing Technologies by Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano Pdf

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Author : Edgar Spreer
Publisher : Routledge
Page : 498 pages
File Size : 48,7 Mb
Release : 2017-10-19
Category : Technology & Engineering
ISBN : 9781351431361

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Milk and Dairy Product Technology by Edgar Spreer Pdf

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.

Author : Susan Sungsoo Cho
Publisher : CRC Press
Page : 721 pages
File Size : 47,6 Mb
Release : 1999-01-19
Category : Technology & Engineering
ISBN : 9780824742287

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Complex Carbohydrates in Foods by Susan Sungsoo Cho Pdf

"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."

Author : Owen R. Fennema
Publisher : CRC Press
Page : 1096 pages
File Size : 45,6 Mb
Release : 1996-06-19
Category : Technology & Engineering
ISBN : 0824796918

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Food Chemistry, Third Edition by Owen R. Fennema Pdf

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

Author : Zacharias B. Maroulis,George D. Saravacos
Publisher : CRC Press
Page : 561 pages
File Size : 52,6 Mb
Release : 2003-05-09
Category : Technology & Engineering
ISBN : 9780824755294

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Food Process Design by Zacharias B. Maroulis,George D. Saravacos Pdf

Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. Discusses the integration and economic evaluation of the entire processing plant including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. Offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing.

Author : Joseph M. Irudayaraj
Publisher : CRC Press
Page : 348 pages
File Size : 51,9 Mb
Release : 2001-02-27
Category : Technology & Engineering
ISBN : 9780824745165

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Food Processing Operations Modeling by Joseph M. Irudayaraj Pdf

A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case studies with over 350 numerical and computational equations and solutions.