Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniq...

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Bibliographic Details
Other Authors: Grumezescu, Alexandru Mihai, (Editor), Holban, Alina Maria, (Editor)
Format: eBook
Language: English
Published: London : Academic Press, [2017]
Series: Handbook of food bioengineering ; volume 3.
Subjects:
chemie pevných látek
fermentace
fermentované potraviny
solid state chemistry
fermentation
fermented food
příručky
elektronické knihy
handbooks and manuals
electronic books
ISBN: 9780128112045
9780128114124
Physical Description: 1 online zdroj : ilustrace

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Table of contents

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020 |a 9780128114124  |q (ebook) 
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080 |a (035)  |2 MRF 
080 |a (0.034.2:08)  |2 MRF 
245 0 0 |a Soft Chemistry and Food Fermentation /  |c edited by Alexandru mihai Grumezescu, Alina Maria Holban 
264 1 |a London :  |b Academic Press,  |c [2017] 
300 |a 1 online zdroj :  |b ilustrace 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Handbook of food bioengineering ;  |v volume 3 
504 |a Obsahuje bibliografické odkazy a index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health - Resumé vydavatele 
588 0 |a Online resource; title from PDF title page (EBSCO, viewed August 17, 2017). 
590 |a Elsevier  |b ScienceDirect All Books 
650 0 7 |a chemie pevných látek  |7 ph163346  |2 czenas 
650 0 7 |a fermentace  |7 ph135618  |2 czenas 
650 0 7 |a fermentované potraviny  |7 ph861144  |2 czenas 
650 0 9 |a solid state chemistry  |2 eczenas 
650 0 9 |a fermentation  |2 eczenas 
650 0 9 |a fermented food  |2 eczenas 
655 7 |a příručky  |7 fd133209  |2 czenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a handbooks and manuals  |2 eczenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Grumezescu, Alexandru Mihai,  |e editor. 
700 1 |a Holban, Alina Maria,  |e editor. 
830 0 |a Handbook of food bioengineering ;  |v volume 3. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://www.sciencedirect.com/science/book/9780128114124  |y Plný text 
942 |2 udc 
992 |c EBOOK-TN  |c ELSEVIER 
993 |x NEPOSILAT  |y EIZ 

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