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Industrialization of Indigenous Fermented Foods, Revised and Expanded
Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and producti...
Alcoholic Beverages
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Amino Acid Fermentation
This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development. The book is divided into four parts, the first of which presents a review of amino acid fermentation, past and present. The second part highlights selected examples of amino acid fermentation in more detail, while the third focuses on recent advanced technologies. The last part introduces readers to several topics for future research directions in amino acid production systems. A new field, “amino acid fermentation”, was created by the progress of academic research and industrial development. In 1908, the Japanese researcher Kikunae Ikeda discovered glutamate as an Umam...
Wine Analysis and Production
Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVati...
Amino Acids as Chemical Transmitters
This volume represents the proceedings of a NATO Advanced Study Institute on Amino Acids as Chemical Transmitters, which took ~lace at Spatind Hotel in Norway, August 14-21, 1977. The meeting is related to two previous meetings on metabolic compart mentation in the brain. The first of these meetings took place at Rockefeller Foundation, Bellagio, Italy, July 11-16, 1971 and the proceedings, Metabolic Compartmentation in Brain, were edited by R. Balazs and J. E. Cremer and published by Macmillan in 1973. The second meeting was an Advanced Study Institute on Metabolic Com partmentation and Neurotransmission Relation to Brain Structure and Function, which was held in Oxford, September 1-8, 1974...
Motor Neurobiology of the Spinal Cord
Motor Neurobiology of the Spinal Cord provides a comprehensive description of the experimental tools available for investigating the neuronal properties that allow populations of spinal cord neurons to control muscles responsible for limb movements and posture control. By integrating data from many new approaches, this text demonstrates how spinal cord circuits operate under a variety conditions and explores the new and exciting developments that are being made in motor neurobiology of the spinal cord. It also elucidates concepts and principles relevant to function and structure throughout the nervous system and presents information about changes induced by injury and disease.
