Microorganisms and Fermentation of Traditional Foods

Includes general as well as specific topics of interest in food and beverage fermentation Contains chapters written by leading international authorities in food fermentation research, from academia and industry Covers the latest literature in microbiology, biotechnology, and food safety aspects 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.

• ISBN: 9781482223088
• Editorial: CRC PRESS LLC
• Encuadernacion: Tela
• Páginas: 390
• Fecha Publicación: 21/08/2014
• Nº Volúmenes: 1
• Idioma: