Microorganisms and fermentation of traditional foods

"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,...

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Bibliographic Details
Other Authors Ray, Ramesh C., 1955- (Editor), Montet, Didier, 1959- (Editor)
Format Book
LanguageEnglish
Published Boca Raton ; London ; New York : CRC Press, Taylor & Francis Group, [2015]
SeriesFood biology series
Subjects
fermentované potraviny
potravinářská mikrobiologie
fermentace
fermented food
food microbiology
fermentation
sborníky
papers of several authors
ISBN9781482223088
Physical Descriptionvii, 380 stran : ilustrace (některé barevné) ; 24 cm

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TOC from ObalkyKnih.cz
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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"--Resumé vydavatele
Bibliography:Obsahuje bibliografie a rejstřík
ISBN:9781482223088
Physical Description:vii, 380 stran : ilustrace (některé barevné) ; 24 cm

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