Home » Microorganisms and Fermentation of Traditional Foods (Food Biology Series) by Ramesh C. Ray
Microorganisms and Fermentation of Traditional Foods (Food Biology Series) Ramesh C. Ray

Microorganisms and Fermentation of Traditional Foods (Food Biology Series)

Ramesh C. Ray

Published August 25th 2014
ISBN :
Kindle Edition
390 pages
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 About the Book 

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 milkMoreThe 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.