New and Published Books
1-4 of 4 results in Fermented Foods and Beverages Series
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 22nd 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 22nd 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 29th 2012 by CRC Press
Traditional Processes and Modern Technologies
The first single book to catalog the diversity of fermented foods and beverages from all Africa, this reference covers all aspects related to the various fermented products. It covers the technologies, microbiology, nutritional aspects, safety concerns, and sensory aspects related to the fermented...
Published June 14th 2012 by CRC Press
Cocoa and Coffee Fermentations
To Be Published October 2nd 2014
Indigenous Fermented Foods of Southeast Asia
To Be Published December 10th 2014
African Fermented Foods and Beverages: Traditional Processes and Modern Technologies
To Be Published February 26th 2015
Indigenous Fermented Foods of South Asia
To Be Published June 15th 2015
Fermented Milk and Dairy Products
To Be Published July 26th 2015