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Brewing Books

You are currently browsing 1–10 of 20 new and published books in the subject of Brewing — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books

  1. Handbook of Indigenous Foods Involving Alkaline Fermentation

    Edited by Prabir K. Sarkar, M.J. Robert Nout

    Series: 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

  2. Solid State Fermentation for Foods and Beverages

    Edited by Jian Chen, Yang Zhu

    Series: Fermented Foods and Beverages Series

    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

  3. 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

  4. 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

  5. Handbook of Fermented Food and Beverage Technology Two Volume Set, 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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