Microorganisms and Fermentation of Traditional Foods: 1st Edition (Hardback) book cover

Microorganisms and Fermentation of Traditional Foods

1st Edition

Edited by Ramesh C. Ray, Montet Didier

CRC Press

390 pages | 14 Color Illus. | 24 B/W Illus.

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pub: 2014-08-21
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Description

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.

Table of Contents

Part 1:Traditional Fermented foods and Beverages

Microorganisms and their role in food fermentation

Oriental fermented foods

African fermented foods

Latin American fermented foods

Fermented cereal products

Bread: Between the Heritage of past and the Technology of present

Fermented fish and fish products

Fermented milk and milk products

Cheese

Sausage

Sensory evaluation of fermented foods

Part 2: Fermentation Biotechnology

Beer

Wine

Fruit wine

Cider

Distilled alcoholic beverages

Vinegar

Lacto-pickling of vegetables and fruits

Coffee fermentation

Cocoa fermentation

Microbial proteins

Probiotics

Application of solid state fermentation technology in food processing industries

Bio-valorization of food wastes

About the Series

Food Biology Series

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
SCI086000
SCIENCE / Life Sciences / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science