Microorganisms And Fermentation Of Traditional Foods / edited by Ramesh C. Ray and Montet Didier

Contributor(s):

Didier, Montet

Language: English Publication details: Crc Press 2015 LondonEdition: 1Description: viii, 380 p. : col. ill. ; 23 cmISBN:

9781482223088

Subject(s):

Food Biotechnology

DDC classification:

664.024 RAM

Summary: 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.

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Item type	Current library	Call number	Status	Barcode
Reference	Anna Centenary Library 6TH FLOOR, B WING	664.024 RAM (Browse shelf(Opens below))	Not for loan	701082

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Includes index

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.

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Microorganisms And Fermentation Of Traditional Foods / edited by Ramesh C. Ray and Montet Didier

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