Fermentation Processes Engineering in the Food Industry

Main
Science (General)
Fermentation Processes Engineering in...

Fermentation Processes Engineering in the Food Industry

Carlos Ricardo Soccol (Editor), Ashok Pandey (Editor), Christian Larroche (Editor)

0 / 0

Насколько вам понравилась эта книга?

Какого качества скаченный файл?

Скачайте книгу, чтобы оценить ее качество

Какого качества скаченные файлы?

Категории:

Science (General)

Год:

2013

Издание:

1

Издательство:

CRC Press

Язык:

english

ISBN 10:

1439887659

ISBN 13:

9781439887684

Файл:

PDF, 45.56 MB

IPFS:

,

english, 2013

Читать Онлайн

Выполняется конвертация в

Конвертация в не удалась

Вас может заинтересовать

Carlos Ricardo Soccol; Ashok Pandey; Christian Larroche — Fermentation processes engineering in the food industry

Celeste L Todaro; Henry C Vogel — Fermentation and biochemical engineering handbook

Edited by Everlon Cid Rigobelo — Probiotics

Dharumaurai Dhansekaran, Alwarappan Sankaranarayanan — Advances in Probiotics: Microorganisms in Food and Health

Amit Kumar Rai, Anu Appaiah K. A. (eds.) — Bioactive Compounds in Fermented Foods: Health Aspects (Food Biology Series)

A. Sankaranarayanan (Editor); N. Amaresan (Editor); D. Dhanasekaran (Editor) — Fermented Food Products

Kalidas Shetty (Editor); Dipayan Sarkar (Editor) — Functional Foods and Biotechnology-Biotransformation and Analysis of Functional Foods and Ingredients

James Chukwuma Ogbonna, Sylvia Uzochukwu, Benjamin Ewa Ubi, Emeka Godfrey Nwoba, Charles Oluwaseun Adetunji, Esiobu, Abdulrazak B Ibrahim — Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries

Y. H. Hui (Editor); E. Özgül Evranuz (Editor) — Handbook of Fermented Food and Beverage Technology Two Volume Set

Deepak Kumar Verma (Editor); Ami R. Patel (Editor); Prem Prakash Srivastav (Editor); Balaram Mohapatra (Editor); Alaa Kareem Niamah (Editor) — Microbiology for Food and Health-Technological Developments and Advances

Guadalupe Virginia Nevárez-Moorillón (Editor); Arely Prado-Barragán (Editor); José Luis Martínez-Hernández (Editor); Cristobal Noé Aguilar (Editor) — Food Microbiology and Biotechnology-Safe and Sustainable Food Production

Monica Lizeth Chavez-Gonzalez (Author); Nagamani Balagurusamy (Author); Christobal N. Aguilar (Author) — Advances in Food Bioproducts and Bioprocessing Technologies

Robert W. Hutkins — Microbiology and Technology of Fermented Foods

Fernanda Mozzi PhD, Rául R. Raya, Graciela M. Vignolo PhD — Biotechnology of Lactic Acid Bacteria: Novel Applications

David Kilcast; Persis Subramaniam — Food and beverage stability and shelf life

Deepak Kumar Verma & Ami R. Patel & Sudhanshu Billoria & Geetanjali Kaushik & Maninder Kaur — Microbial Biotechnology in Food Processing and Health Advances, Challenges, and Potential

Rai, V. Ravishankar — Advances in Food Biotechnology

Rai, V. Ravishankar — Advances in Food Biotechnology

Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia — Starter cultures in food production

Parmjit Singh Panesar, Anil Kumar Anal — Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications

Hauke Smidt, Frans J. de Bruijn, Luca S. Cocolin, Michael Sauer, David N. Dowling, Linda Thomashow — Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture

Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary — Microbes in the Food Industry

Saharan, Baljeet Singh; Sharma, Deepansh — Microbial Cell Factories

Nduka Okafor, Benedict C. Okeke — Modern Industrial Microbiology and Biotechnology

Ramesh C. Ray, Didier Montet — FERMENTED FOODS II: technological interventions

Patel, Ami R.; Srivastav, Prem Prakash; Verma, Deepak Kumar — Bioprocessing technology in food and health: potential applications and emerging scope

Patel, Ami R.; Srivastav, Prem Prakash; Verma, Deepak Kumar — Bioprocessing technology in food and health: potential applications and emerging scope

Jyoti Prakash Tamang, Kasipathy Kailasapathy — Fermented Foods and Beverages of the World.

Bhavbhuti M Mehta; Afaf Kamal-Eldin; Robert Z Iwanski — Fermentation : effects on food properties

Parmjit S. Panesar, Satwinder S. Marwaha — Biotechnology in Agriculture and Food Processing: Opportunities and Challenges

Anil Kumar Puniya — Fermented Milk and Dairy Products

Ravishankar Rai V., Jamuna A. Bai — Beneficial Microbes in Fermented and Functional Foods

Ramesh C. Ray, Montet Didier — Microorganisms and Fermentation of Traditional Foods

Barbaros Ozer, Gülsün Akdemir-Evrendilek — Dairy Microbiology and Biochemistry: Recent Developments

Spiros Paramithiotis — Lactic acid fermentation of fruits and vegetables

Ana Lúcia Barretto Penna, Luis Augusto Nero, Svetoslav Dimitrov Todorov — Fermented foods of Latin America: from traditional knowledge to innovative applications

Ключевые слова