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Books on the topic 'Fermented food products'

Author: Grafiati
Published: 11 September 2021
Last updated: 1 February 2022

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1

Handbook of plant-based fermented food and beverage technology. 2nd ed. Boca Raton, FL: CRC Press, 2012.

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2

Handbook of animal-based fermented food and beverage technology. Boca Raton, FL: CRC Press, 2012.

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3

Čhansǣngsī, Phannarong. Khrōngkān wičhai kānphatthanā khunnaphāp khō̜ng phalittaphan ʻāhān mak čhāk thanyaphư̄t læ phư̄t trakūn thua nai khēt Phāk Nư̄a tō̜n lāng: Quality development of fermented food product from cereals and legumes in lower northern part. [Phitsanulok, Thailand]: Sākhā Wichā ʻUtsāhakam Kasēt, Khana Kasētsāt, Sapphayākō̜n Thammachāt, læ Singwǣtlō̜m, Mahāwitthayālai Narēsūan, 1996.

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4

Bio-Inova/EIBET Workshop (2nd 1991 Paris, France). Foods, nutrition, and immunity: Effects of dairy and fermented milk products : 2nd Bio-Inova/EIBET Workshop, Paris, December 9, 1991. Edited by Paubert-Braquet M, Dupont Ch, Paoletti Radolfo, and European Institute of Industrial Biology and Environmental Toxicology. Basel: Karger, 1992.

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5

1958-, Mistry Vikram V., ed. Cheese and fermented milk foods. 3rd ed. Westport, Conn. (1 Peters Lane, Westport 06880): F.V. Kosikowski, 1997.

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6

Mainichi oishii kōji sakekasu no okashi to pan: Oyatsu no jikan mo genki de kirei ni. Tōkyō: Tatsumi Shuppan, 2012.

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7

Yi, Chʻŏr-ho. Fermentation technology in Korea. Seoul: Korea University Press, 2001.

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8

Lasky, Janet. Higher choices: An information guide and recipe book for people who choose to eat healthy foods free of wheat, sugar, yeast, and fermented products. [Sparta, N.J.]: J. Lasky, 1998.

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9

Amaresan, N., A. Sankaranarayanan, and D. Dhanasekaran. Fermented Food Products. CRC Press LLC, 2020.

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10

Amaresan, N., A. Sankaranarayanan, and D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.

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11

Amaresan, N., A. Sankaranarayanan, and D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.

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12

Amaresan, N., A. Sankaranarayanan, and D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.

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13

Amaresan, N., A. Sankaranarayanan, and D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.

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14

Bioactive Components in Fermented Foods and Food By-Products. MDPI, 2020. http://dx.doi.org/10.3390/books978-3-03928-852-6.

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15

Fermented Milk and Dairy Products (Fermented Foods and Beverages Series). CRC Press, 2015.

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16

Health Benefits of Fermented Foods and Beverages. Taylor & Francis Group, 2015.

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17

Bamforth, Charles W., and Robert E. Ward, eds. The Oxford Handbook of Food Fermentations. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199742707.001.0001.

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This handbook showcases a variety of food fermentations ranging from beer and wine to cider, whisky, rum, vinegar, bread, cocoa, tea, and coffee. With authoritative accounts from many experts, it also features a diversity of fermentation products such as dairy products, vegetables, fermented meats and fishery products, and Asian foods. Fermentations for producing flavors and other components for use in foods are discussed as well. Finally, the book describes the use of micro-organisms to produce microbial biomass protein (MBP).
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18

Federation, International Dairy, ed. Texture of fermented milk products and dairy desserts: Proceedings of the IDF Symposium held in Vicenza, Italy, 5-6 May 1997. Brussels: International Dairy Federation, 1998.

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19

Shuvarikov, A. S., and E. V. Zhukova. Scientific bases of processing of animal products. Publishing house of the Russian state agrarian University UN-TA im. K. A. Timiryazeva, 2021. http://dx.doi.org/10.26897/978-5-6046183-4-9-2021-198.

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The textbook provides the scientific basis for the production and processing of milk, the technology of dairy products; the role of domestic scientists in the formation of the dairy industry; describes the biological and nutritional value of milk; the composition and properties of milk of cows and farm animals of various species, organoleptic, physico-chemical, biochemical and technological properties of milk. The factors influencing the composition and properties of milk are presented. The article describes in detail the material on the biochemical and physico-chemical changes in milk during its storage and processing, in the production of fermented milk products, butter and spreads, cheese, ice cream, canned milk and ZCM, baby food products, products from secondary dairy raw materials. For students studying in the direction of training 35.03.07 "Technology of production and processing of agricultural products" of the direction "Technology of production, storage and processing of livestock products". The textbook contains the information necessary for the formation of professional competencies in the preparation of bachelors in the direction 35.03.07 Technology of production and processing of agricultural products and is recommended by the Federal UMO for use in the educational process.
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20

Paubert-Braquet, M., and Ch Dupont. Foods, Nutrition and Immunity: Effects of Dairy and Fermented Milk Products : 2nd Bio-Inova/Eibet Workshop (Dynamic Nutrition Research, Vol 1). S. Karger Publishers (USA), 1992.

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21

United States Department of Agriculture National Institute of Food and Agriculture and U. S. Department U.S. Department of Agriculture (USDA). Complete Guide to Home Canning: Principles of Home Canning Fruit and Fruit Products, Tomatoes, Vegetables, Poultry, Red Meats, and Seafood, Fermented Food and Pickled Vegetables, Jams and Jellies. Independently Published, 2020.

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22

F, Haard N., ed. Fermented cereals: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1999.

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