Principles of fermentation technology

The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes. This acc…

Food, fermentation and micro-organisms

Covers all major uses of fermentation in the global food and beverage industries. -Contains practical information on the processing of fermented food and beverage products. -Author is an internationally renowned authority on the subject. -Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and…

Fermented foods : sources, consumption and health benefits

Edition

-

ISBN/ISSN

9781634839242

Collation

1 online resource.

Series Title

Food science and technology series (Nova Science Publishers)

Call Number

[ITP-LIB-531]

KARAKTERISTIK KIMIA, TOTAL SENYAWA FENOLIK, DAN SIFAT ORGANOLEPTIK TEMPE DENG…

Tempe merupakan makanan dengan konsumsi yang cukup tinggi di Indonesia. Kedelai yang merupakan bahan baku dalam pengolahan tempe masih harus diimpor, karena produksi kedelai yang belum mencukupi. Penambahan bekatul dapat digunakan sebagai substitusi kedelai dalam pengolahan tempe. Bekatul diketahui memiliki kandungan total senyawa fenolik yang tinggi. Penelitian ini bertujuan untuk mengetahui…

Food, fermentation, and micro-organisms

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs.In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning f…