New and Published Books
1-5 of 5 results in Fermented Foods and Beverages Series
Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production...
Published December 10th 2014 by CRC Press
Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their...
Published October 9th 2014 by CRC Press
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the...
Published July 23rd 2014 by CRC Press
Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been...
Published November 23rd 2013 by CRC Press
Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset...
Published August 30th 2012 by CRC Press
Fermented Milk and Dairy Products
To Be Published August 28th 2015
Indigenous Fermented Foods of South Asia
To Be Published November 13th 2015
African Fermented Foods and Beverages: Traditional Processes and Modern Technologies
To Be Published April 15th 2016