Brewing Books

New and Published Books

1. Fermentation Processes Engineering in the Food Industry

   Edited by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche

   Series: Contemporary Food Engineering

   With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in...

   Published March 26th 2013 by CRC Press
2. Valorization of Food Processing By-Products

   Edited by M. Chandrasekaran

   Series: Fermented Foods and Beverages Series

   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
3. Handbook of Fermented Food and Beverage Technology, Second Edition

   Edited by Y. H. Hui, E. Özgül Evranuz

   Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

   Published May 20th 2012 by CRC Press
4. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

   Edited by Y. H. Hui, E. Özgül Evranuz

   Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

   Published May 16th 2012 by CRC Press
5. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

   Edited by Y. H. Hui, E. Özgül Evranuz

   Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

   Published May 13th 2012 by CRC Press
6. Organic Acids and Food Preservation

   By Maria M. Theron, J. F. Rykers Lues

   Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and...

   Published September 15th 2010 by CRC Press
7. Fermented Foods and Beverages of the World

   Edited by Jyoti Prakash Tamang, Kasipathy Kailasapathy

   Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five...

   Published June 30th 2010 by CRC Press
8. Himalayan Fermented Foods

   Microbiology, Nutrition, and Ethnic Values

   By Jyoti Prakash Tamang

   The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and...

   Published August 16th 2009 by CRC Press
9. Handbook of Brewing, Second Edition

   Edited by Fergus G. Priest, Graham G. Stewart

   Series: Food Science and Technology

   It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been...

   Published February 21st 2006 by CRC Press
10. Industrialization of Indigenous Fermented Foods, Revised and Expanded

    2nd Edition

    Edited by Keith Steinkraus

    Series: Food Science and Technology

    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...

    Published March 25th 2004 by CRC Press