9781836991809 - fermented foods and beverages: functionalities and nutritional aspects (21 resultados)
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 141,33
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 141,77
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 150,30
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 146,24
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 156,86
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 150,04
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 152,68
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 162,91
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 171,69
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 175,92
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Fermented Foods and Beverages Functionalities and Nutritional Aspects
Ray, Dr Ramesh C (Editor)/ Azevedo, Prof Vasco (Editor)/ Ray, Dr Ramesh C (Series Editor)
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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Hardcover. Condición: Brand New. 328 pages. 6.77x2.00x9.61 inches. In Stock.
Fermented Foods and Beverages Functionalities and Nutritional Aspects
Ramesh C Ray|Vasco Azevedo|Oluwafemi Ayode Adebo|S. Chakkaravarthi|Mehul Chudasama
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Librería: moluna, Greven, Alemaniamoluna
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EUR 152,01
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Fermented Foods and Beverages Functionalities and Nutritional Aspects
Ray, Dr Ramesh C (Editor)/ Azevedo, Prof Vasco (Editor)/ Ray, Dr Ramesh C (Series Editor)
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 199,86
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Hardcover. Condición: Brand New. 328 pages. 6.77x2.00x9.61 inches. In Stock.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 221,84
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Condición: New.
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Librería: Rarewaves USA, HEBRON, KY, Estados Unidos de AmericaRarewaves USA
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EUR 240,08
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Hardback. Condición: New. Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contamination, to…extend their shelf life and to enrich their flavour. While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (including beer) have a long history, more modern scientific research has analysed the microbial species responsible for these processes and established the value of probiotic bacteria due to the production of health-promoting metabolites. This book discusses the history of the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. Different chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for the manufacture of these foods, such as cereal-based foods and beverages, legume-based foods, fish fermentation, fermented vegetables, fermented milk and dairy products, kombucha fermentation and more. Additional chapters cover the safety aspects of fermented foods, the health benefits of fermented food consumption related to healthy gut microbiota, the microbiota-gut-brain axis, mental health and the management of metabolic disorders. The use of innovative packaging technology for fermented foods and beverages is also covered. Aimed at those dedicated to studying fermented food technology and those with a more general interest in the area, this book is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 209,00
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Buch. Condición: Neu. Neuware - Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contaminatio…n, to extend their shelf life and to enrich their flavour.While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (including beer) have a long history, more modern scientific research has analysed the microbial species responsible for these processes and established the value of probiotic bacteria due to the production of health-promoting metabolites.This book discusses the history of the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. Different chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for the manufacture of these foods, such as cereal-based foods and beverages, legume-based foods, fish fermentation, fermented vegetables, fermented milk and dairy products, kombucha fermentation and more.Additional chapters cover the safety aspects of fermented foods, the health benefits of fermented food consumption related to healthy gut microbiota, the microbiota-gut-brain axis, mental health and the management of metabolic disorders. The use of innovative packaging technology for fermented foods and beverages is also covered.Aimed at those dedicated to studying fermented food technology and those with a more general interest in the area, this book is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption.
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Librería: Rarewaves USA United, HEBRON, KY, Estados Unidos de AmericaRarewaves USA United
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EUR 243,61
Envío por EUR 43,17Se envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Hardback. Condición: New. Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contamination, to…extend their shelf life and to enrich their flavour. While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (including beer) have a long history, more modern scientific research has analysed the microbial species responsible for these processes and established the value of probiotic bacteria due to the production of health-promoting metabolites. This book discusses the history of the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. Different chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for the manufacture of these foods, such as cereal-based foods and beverages, legume-based foods, fish fermentation, fermented vegetables, fermented milk and dairy products, kombucha fermentation and more. Additional chapters cover the safety aspects of fermented foods, the health benefits of fermented food consumption related to healthy gut microbiota, the microbiota-gut-brain axis, mental health and the management of metabolic disorders. The use of innovative packaging technology for fermented foods and beverages is also covered. Aimed at those dedicated to studying fermented food technology and those with a more general interest in the area, this book is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption.
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
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EUR 176,32
Envío por EUR 43,24Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: new. Hardcover. Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contam…ination, to extend their shelf life and to enrich their flavour. While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (including beer) have a long history, more modern scientific research has analysed the microbial species responsible for these processes and established the value of probiotic bacteria due to the production of health-promoting metabolites. This book discusses the history of the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. Different chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for the manufacture of these foods, such as cereal-based foods and beverages, legume-based foods, fish fermentation, fermented vegetables, fermented milk and dairy products, kombucha fermentation and more. Additional chapters cover the safety aspects of fermented foods, the health benefits of fermented food consumption related to healthy gut microbiota, the microbiota-gut-brain axis, mental health and the management of metabolic disorders. The use of innovative packaging technology for fermented foods and beverages is also covered. Aimed at those dedicated to studying fermented food technology and those with a more general interest in the area, this book is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption. This book discusses the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. It is is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 218,07
Envío por EUR 18,71Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Hardback. Condición: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
