Microorganisms and Fermentation of Traditional Foods

Microorganisms and Fermentation of Traditional Foods
Author :
Publisher : CRC Press
Total Pages : 392
Release :
ISBN-10 : 9781482223088
ISBN-13 : 1482223082
Rating : 4/5 (082 Downloads)

Book Synopsis Microorganisms and Fermentation of Traditional Foods by : Ramesh C. Ray

Download or read book Microorganisms and Fermentation of Traditional Foods written by Ramesh C. Ray and published by CRC Press. This book was released on 2014-08-21 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.


Microorganisms and Fermentation of Traditional Foods Related Books