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SCIDIR_ocn959150956 |
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OCoLC |
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20231120112138.0 |
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m o d |
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cr cnu---unuuu |
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160924s2016 ne ob 001 0 eng d |
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|a EBLCP
|b eng
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|c EBLCP
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|a 9780444636775
|q (electronic bk.)
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|a 0444636773
|q (electronic bk.)
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|z 9780444636669
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|a (OCoLC)959150956
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|a TP248.65.F66
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|a SCI
|x 013060
|2 bisacsh
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|a TEC
|x 009010
|2 bisacsh
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|a 660.6
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|a Current developments in biotechnology and bioengineering :
|b food and beverages industry /
|c Ashok Pandey, Maria �Angeles Sanrom�an, Guocheng Du, Carlos Ricardo Soccol and Claude-Gilles Dussap.
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| 260 |
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|a Amsterdam :
|b Elsevier Science,
|c 2016.
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| 300 |
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|a 1 online resource (524 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Print version record.
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|a Includes bibliographical references and index.
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|a Front Cover; Current Developments in Biotechnology and Bioengineering; Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry; Copyright; Contents; List of Contributors; About the Editors; Preface; 1 -- Food and Fermentation; 1 -- Fermented Dairy Products; 1.1 Introduction; 1.2 Health Benefits; 1.3 Starter Cultures of Fermented Dairy Products; 1.4 Probiotics; 1.5 Cheese; 1.5.1 Starter Cultures Used in Cheese Making; 1.5.2 Probiotics in Cheese; 1.6 Yogurt; 1.6.1 Fermentation Products of Yogurt; 1.6.2 Bio-yogurt; 1.7 Kefir; 1.7.1 Production of Kefir.
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|a 1.8 Other Fermented Dairy Products1.8.1 Koumiss; 1.8.2 Curd; 1.8.3 Shrikhand; 1.9 Future Perspectives; References; 2 -- Fermented Meat Products; 2.1 Introduction; 2.2 Fermented Meat Products; 2.3 Numerical Simulation; 2.4 Integrated Approach to the Prediction of Bacterial Growth/No Growth; 2.5 Integrated Approach for Dry Ham Processing; 2.5.1 Proteolysis; 2.5.2 Modeling the Proteolysis; 2.5.3 Process Simulator for Dry Ham; 2.6 Conclusion and Perspectives; References; 3 -- Fermented Fruits and Vegetables; 3.1 Introduction; 3.2 Fermented Fruits; 3.2.1 Fermented Olives; 3.2.2 Fermented Caper Berry.
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|a 3.2.3 Fermented Sweet Red Cherry3.2.4 Fermented Coconut and Its Products; 3.2.5 Fermented Cucumbers; 3.2.6 Fermented Peppers; 3.2.7 Fermented Eggplant; 3.3 Fermented Vegetables; 3.3.1 Fermented Cabbage; 3.3.2 Fermented Leafy Vegetables; 3.3.2.1 Mustard Leaves; 3.3.2.2 Sicklepod Leaves; 3.3.2.3 Red Beet Leaves; 3.3.2.4 Taro Leaves; 3.3.2.5 Mangesaag Leaves; 3.3.3 Fermented Leeks; 3.4 Fermented Mixed Vegetables and Fruits; 3.4.1 Kimchi; 3.4.2 Pao Cai; 3.4.3 Torshi; 3.5 Fermented Bamboo Shoots; 3.6 Fermented Tubers; 3.6.1 Agbelima; 3.6.2 Fufu; 3.6.3 Gari; 3.6.4 Poi; 3.6.5 Kocho; 3.6.6 Sinki.
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|a 3.6.7 Yacon3.7 Fermented Breadfruit; 3.8 Conclusion and Perspectives; References; 4 -- Fermented Cereal Products; 4.1 Introduction; 4.2 Beneficial Properties of Cereals and Cereal-Based Fermented Products; 4.3 Microorganisms for Fermentation of Cereal-Based Products; 4.4 Cereal-Based Fermented Foods and Beverages; 4.4.1 Wheat-Based Fermented Food; 4.4.1.1 Kishk; 4.4.1.2 Tarhana; 4.4.2 Corn-Based Fermented Foods; 4.4.2.1 Ogi; 4.4.2.2 Kenkey; 4.4.2.3 Mawe; 4.4.3 Sorghum-Based Fermented Food; 4.4.3.1 Injera; 4.4.3.2 Kisra; 4.4.4 Cereal-Legume-Based Fermented Foods; 4.4.4.1 Idli; 4.4.4.2 Dosa.
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|a 4.4.4.3 Dhokla4.4.5 Cereal-Based Fermented Beverages; 4.4.5.1 Boza; 4.4.5.2 Bushera; 4.4.5.3 Kvass; 4.4.5.4 Mahewu; 4.4.5.5 Pozol; 4.4.5.6 Togwa; 4.4.5.7 Uji; 4.4.5.8 Cereal-Based Fermented Probiotic Beverages; 4.4.5.8.1 COMMERCIAL CEREAL-BASED PROBIOTIC BEVERAGES; 4.4.5.8.1.1 PROVIVA; 4.4.5.8.1.2 YOSA; 4.4.5.8.1.3 GRAINFIELDS WHOLEGRAIN LIQUID; 4.4.5.8.2 OAT AND OTHER CEREAL-BASED EXPERIMENTAL PROBIOTIC BEVERAGES; 4.5 Conclusions and Perspectives; Acknowledgment; References; 5 -- Food Enzymes; 5.1 Introduction; 5.2 Lipases; 5.2.1 Lipases in Oil Industry; 5.2.2 Lipases in Bakery.
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| 500 |
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|a 5.2.3 Lipases in Dairy.
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| 650 |
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|a Food
|x Biotechnology.
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| 650 |
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0 |
|a Beverages
|x Biotechnology.
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| 650 |
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0 |
|a Biotechnology.
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| 650 |
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0 |
|a Bioengineering.
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| 650 |
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2 |
|a Biotechnology
|0 (DNLM)D001709
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| 650 |
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6 |
|a Aliments
|x Biotechnologie.
|0 (CaQQLa)201-0186661
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| 650 |
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6 |
|a Boissons
|0 (CaQQLa)201-0004203
|x Biotechnologie.
|0 (CaQQLa)201-0378829
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| 650 |
|
6 |
|a Biotechnologie.
|0 (CaQQLa)201-0004007
|
| 650 |
|
7 |
|a bioengineering.
|2 aat
|0 (CStmoGRI)aat300250623
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| 650 |
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7 |
|a SCIENCE
|x Chemistry
|x Industrial & Technical.
|2 bisacsh
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Chemical & Biochemical.
|2 bisacsh
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| 650 |
|
7 |
|a Bioengineering
|2 fast
|0 (OCoLC)fst00832028
|
| 650 |
|
7 |
|a Biotechnology
|2 fast
|0 (OCoLC)fst00832729
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| 650 |
|
7 |
|a Food
|x Biotechnology
|2 fast
|0 (OCoLC)fst00930473
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| 700 |
1 |
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|a Pandey, Ashok,
|e author.
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| 700 |
1 |
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|a Du, Guocheng,
|e author.
|
| 700 |
1 |
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|a Sanrom�an, Maria �Angeles,
|e author.
|
| 700 |
1 |
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|a Soccol, Carlos Ricardo,
|e author.
|
| 700 |
1 |
|
|a Dussap, Claude-Gilles,
|e author.
|
| 776 |
0 |
8 |
|i Print version:
|a Pandey, Ashok.
|t Current Developments in Biotechnology and Bioengineering : Food and Beverages Industry.
|d Saint Louis : Elsevier Science, �2016
|z 9780444636669
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780444636669
|z Texto completo
|
