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Handbook of Animal-Based Fermented Food and Beverage Technology
  • Language: en
  • Pages: 803

Handbook of Animal-Based Fermented Food and Beverage Technology

  • Type: Book
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  • Published: 2016-04-19
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  • Publisher: CRC Press

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Advances in Fish Processing Technology
  • Language: en
  • Pages: 848

Advances in Fish Processing Technology

With reference to India.

Seafood Processing By-Products
  • Language: en
  • Pages: 593

Seafood Processing By-Products

The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example, by-products derived from crustaceans and algae have been successfully applied in place of collagen and gelatin in food, cosmetics, drug delivery, and tissue engineering. Divided into four parts and consisting of twenty-seven chapters, this book discusses seafood by-product development, isolation, and characterization, and demonstrates the importance of seafood by-products for the pharmaceutical, nutraceutical, and biomedical industries.

Fermentation
  • Language: en
  • Pages: 402

Fermentation

  • Type: Book
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  • Published: 2012-04-12
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  • Publisher: CRC Press

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasiz

Microorganisms and Fermentation of Traditional Foods
  • Language: en
  • Pages: 390

Microorganisms and Fermentation of Traditional Foods

  • Type: Book
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  • Published: 2014-08-21
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  • Publisher: CRC Press

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 biolog

Fish Fermentation Technology
  • Language: en
  • Pages: 340

Fish Fermentation Technology

None

Fermented Foods and Beverages of the World
  • Language: en
  • Pages: 364

Fermented Foods and Beverages of the World

  • Type: Book
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  • Published: 2010-07-01
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  • Publisher: CRC Press

Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

Cured, Smoked, and Fermented
  • Language: en
  • Pages: 392

Cured, Smoked, and Fermented

Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.

Fisheries Review
  • Language: en
  • Pages: 888

Fisheries Review

  • Type: Book
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  • Published: 1994
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  • Publisher: Unknown

None

Official Congressional Directory 1999-2000
  • Language: en
  • Pages: 1222

Official Congressional Directory 1999-2000

None