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Handbook of Food and Beverage Fermentation Technology, ISBN-13: 978-0824747800
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The "Handbook of Food and Beverage Fermentation Technology" provides a comprehensive overview of fermentation processes in the food and beverage industry. Covering a wide range of topics from microbial dynamics to the various biochemical transformations involved in fermentation, the book explores the technological advancements and applications in producing fermented products such as dairy, alcohol, and vinegar. It emphasizes the importance of fermentation technology in enhancing food safety, flavor, and nutritional value, offering insights into both traditional and innovative fermentation techniques while addressing the challenges and future trends in the sector.
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Title: Handbook of Food and Beverage Fermentation Technology
Editors: Y. H. Hui, David E. Graham, and others
Publisher: CRC Press
Publication Year: 2004
ISBN-13: 978-0824747800
Number of Pages: 700 (approximately)
Description: This comprehensive handbook covers various fermentation technologies applied in food and beverage production, discussing microbiology, biochemistry, and various fermentation processes and applications.
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The "Handbook of Food and Beverage Fermentation Technology" serves as a comprehensive resource for food scientists, technologists, and industry professionals, offering in-depth insights into the fermentation processes that elevate the quality and safety of food and beverages. It encompasses a wide range of topics, from microbial kinetics to the latest innovations in fermentation technology, making it an invaluable guide for those seeking to enhance product development and optimize fermentation efficiency. The carefully curated contributions from experts in the field ensure that readers gain a holistic understanding of both traditional and contemporary fermentation practices, ultimately fostering advancements in the food and beverage industry.
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PDF – ePub: Handbook of Food and Beverage Fermentation Technology, ISBN-13: 978-0824747800
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