Sökt på: Sökresultat
totalt 21 träffar
Microbial Enzyme Technology in Food Applications
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of …
Fermented Foods, Part II
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of …
Aquaculture Microbiology and Biotechnology, Volume Two
Fish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, waste water, etc. Applications of microorganisms and/or microbesbased products have …
Food Traceability and Authenticity
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not …
Winemaking
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it …
Fermented Foods, Part II
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of …
Mycotoxins in Food and Beverages
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and …
Food Traceability and Authenticity
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not …
Mycotoxins in Food and Beverages
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and …
Microorganisms and Fermentation of Traditional Foods
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 …
Food Traceability and Authenticity
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not …
Mycotoxins in Food and Beverages
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and …