Fermentation Processes Engineering in the Food Industry
The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients.
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| Other Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
2013
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| Series: | Contemporary food engineering
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 005 | 202404154941 | ||
| 008 | 240104t20132013NJU #g# ##001 ##eng#D | ||
| 020 | # | # | |a 9781439887653 |q hardback |
| 020 | # | # | |a 1439887659 |q hardback |
| 040 | # | # | |a DLC |b eng |d UiTM |e rda |
| 090 | 0 | 0 | |a TP370 |b .F47 2013 |
| 245 | 0 | 0 | |a Fermentation Processes Engineering in the Food Industry |c Edited by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche |
| 264 | # | 1 | |a Boca Raton, FL |b CRC Press |c 2013 |
| 264 | # | 4 | |c ©2013 |
| 300 | # | # | |a xxiv, 486 pages |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 1 | # | |a Contemporary food engineering |
| 500 | # | # | |a Includes index |
| 520 | # | # | |a The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. |
| 650 | # | 0 | |a Fermented foods |
| 650 | # | 0 | |a Food industry and trade |
| 650 | # | 0 | |a Fermentation |
| 700 | 1 | # | |a Pandey, Ashok |e editor |
| 700 | 1 | # | |a Soccol, Carlos Ricardo |e editor |
| 700 | 1 | # | |a Larroche, Christian |e editor |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=521528 |
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Food fermentation