Handbook Of Indigenous Fermented Foods Second Edition Revised And Expanded PDF Download
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Author | : Keith Steinkraus |
Publisher | : CRC Press |
Total Pages | : 796 |
Release | : 1995-11-14 |
Genre | : Technology & Engineering |
ISBN | : 9780824793524 |
Download Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded Book in PDF, ePub and Kindle
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.
Author | : Keith H. Steinkraus |
Publisher | : |
Total Pages | : 776 |
Release | : 1996 |
Genre | : Electronic book |
ISBN | : |
Download Handbook of Indigenous Fermented Foods Book in PDF, ePub and Kindle
Author | : Keith Steinkraus |
Publisher | : CRC Press |
Total Pages | : 792 |
Release | : 2004-03-26 |
Genre | : Technology & Engineering |
ISBN | : 9780824747848 |
Download Industrialization of Indigenous Fermented Foods, Revised and Expanded Book in PDF, ePub and Kindle
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 production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.
Author | : Karel Kulp |
Publisher | : CRC Press |
Total Pages | : 229 |
Release | : 2003-05-20 |
Genre | : Technology & Engineering |
ISBN | : 1135531803 |
Download Handbook of Dough Fermentations Book in PDF, ePub and Kindle
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Author | : Srinivasan Damodaran |
Publisher | : Routledge |
Total Pages | : 696 |
Release | : 2017-10-19 |
Genre | : Technology & Engineering |
ISBN | : 1351447521 |
Download Food Proteins and Their Applications Book in PDF, ePub and Kindle
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
Author | : Charles Onwulata |
Publisher | : CRC Press |
Total Pages | : 528 |
Release | : 2005-05-26 |
Genre | : Technology & Engineering |
ISBN | : 1420028308 |
Download Encapsulated and Powdered Foods Book in PDF, ePub and Kindle
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processe
Author | : P. Michael Davidson |
Publisher | : CRC Press |
Total Pages | : 721 |
Release | : 2005-04-28 |
Genre | : Technology & Engineering |
ISBN | : 1420028731 |
Download Antimicrobials in Food Book in PDF, ePub and Kindle
Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeri
Author | : John Prescott |
Publisher | : CRC Press |
Total Pages | : 280 |
Release | : 2004-02-10 |
Genre | : Science |
ISBN | : 9780203023433 |
Download Genetic Variation in Taste Sensitivity Book in PDF, ePub and Kindle
Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste, olfaction, and flavor chemists and scientists; sensory evaluation chemists and scientists; and nutritionists.
Author | : Pieter Walstra |
Publisher | : CRC Press |
Total Pages | : 749 |
Release | : 2002-10-08 |
Genre | : Technology & Engineering |
ISBN | : 0824743261 |
Download Physical Chemistry of Foods Book in PDF, ePub and Kindle
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.
Author | : Gordon L. Robertson |
Publisher | : CRC Press |
Total Pages | : 576 |
Release | : 2005-09-22 |
Genre | : Technology & Engineering |
ISBN | : 9780849337758 |
Download Food Packaging Book in PDF, ePub and Kindle
A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Includes five new chapters and diagrams that explain recent developments in packaging materials and processes Provides the latest information on new and active packaging technologies Presents new, updated, and expanded references Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available. The author maintains a website with more information.