Microorganisms and fermentation of traditional foods
Présentation de l'éditeur : 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 fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
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Bibliographic Details
| Main Authors: |
Ray, Ramesh C. (ed.),
Montet, Didier (ed.) |
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| Format: | book
biblioteca
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| Language: | eng |
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| Published: |
CRC Press
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| Subjects: | Q02 - Traitement et conservation des produits alimentaires,
Q04 - Composition des produits alimentaires,
Q03 - Contamination et toxicologie alimentaires,
produit alimentaire,
aliment fermenté,
boisson,
fermentation,
technologie alimentaire,
technologie traditionnelle,
biotechnologie,
microbiologie,
qualité,
santé publique,
toxicité,
http://aims.fao.org/aos/agrovoc/c_3032,
http://aims.fao.org/aos/agrovoc/c_27521,
http://aims.fao.org/aos/agrovoc/c_896,
http://aims.fao.org/aos/agrovoc/c_2855,
http://aims.fao.org/aos/agrovoc/c_3030,
http://aims.fao.org/aos/agrovoc/c_28780,
http://aims.fao.org/aos/agrovoc/c_16165,
http://aims.fao.org/aos/agrovoc/c_4800,
http://aims.fao.org/aos/agrovoc/c_6400,
http://aims.fao.org/aos/agrovoc/c_6349,
http://aims.fao.org/aos/agrovoc/c_7826,
http://aims.fao.org/aos/agrovoc/c_4221,
http://aims.fao.org/aos/agrovoc/c_165,
http://aims.fao.org/aos/agrovoc/c_666, |
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| Online Access: | http://agritrop.cirad.fr/574139/
http://agritrop.cirad.fr/574139/1/ID574139.pdf
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