Fermentation

Amino Acid Fermentation  eBooks & eLearning

Posted by ksveta6 at May 26, 2017
Amino Acid Fermentation

Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology) by Atsushi Yokota, Masato Ikeda
2017 | ISBN: 4431565183 | English | 310 pages | EPUB | 3 MB

Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology)  eBooks & eLearning

Posted by hill0 at May 14, 2017
Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology)

Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology) by Atsushi Yokota
English | 28 July 2017 | ISBN: 4431565183 | 310 Pages | PDF | 6.14 MB

This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development. The book is divided into four parts, the first of which presents a review of amino acid fermentation, past and present. The second part highlights selected examples of amino acid fermentation in more detail,

"Fermentation Processes" ed. by Angela Faustino Jozala  eBooks & eLearning

Posted by exLib at Feb. 15, 2017
"Fermentation Processes" ed. by Angela Faustino Jozala

"Fermentation Processes" ed. by Angela Faustino Jozala
ITexLi | 2017 | ISBN: 9535129287 9535129279 9789535129271 9789535129288 | 305 pages | PDF | 40 MB

The present book reflects that wide value of fermentation in related areas. The book holds chapters over diverse areas of fermentation research.
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World [Audiobook] {Repost}

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World [Audiobook] by Sandor Ellix Katz
English | April 29, 2013 | ASIN: B00BPUXOCA, ISBN: 1452662029, 1452612021 | MP3@56 kbps | 20 hrs 16 mins | 488 MB
Narrator: Sean Crisden

Novel Food Fermentation Technologies  eBooks & eLearning

Posted by Underaglassmoon at Oct. 3, 2016
Novel Food Fermentation Technologies

Novel Food Fermentation Technologies
Springer | Food Science & Nutrition | November 2016 | ISBN-10: 3319424556 | 340 pages | pdf | 8.42 mb

Editors: Ojha, K. Shikha, Tiwari, Brijesh K. (Eds.)
Provides a comprehensive overview of innovations in food fermentation technologies
Studies the application of novel non-thermal technologies for fermented food products
Explores how the application of novel fermentation technologies increase shelf-life and nutritional attributes in foods
Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods

Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods by Drakes Press
English | 2013 | ISBN: 1623152569 | 144 pages | EPUB | 3 MB

Lactic Acid Fermentation of Fruits and Vegetables  eBooks & eLearning

Posted by interes at Feb. 22, 2017
Lactic Acid Fermentation of Fruits and Vegetables

Lactic Acid Fermentation of Fruits and Vegetables (Food Biology Series) by Spiros Paramithiotis
English | 2016 | ISBN: 1498726909 | 312 pages | PDF | 18,8 MB
The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food–Without Losing Your Mind or Your... (repost)

The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food–Without Losing Your Mind or Your Microbes by Branden Byers
English | ISBN: 1440573662 | 2014 | EPUB | 192 pages | 11 MB

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods  eBooks & eLearning

Posted by Rare-1 at Dec. 19, 2016
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Sandor Ellix Katz, "Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods"
ISBN: 1603586288 | 2016 | EPUB | 320 pages | 17 MB

Handbook of Food and Beverage Fermentation Technology  eBooks & eLearning

Posted by tanas.olesya at Oct. 29, 2016
Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology by Y. H. Hui
English | 19 Mar. 2004 | ISBN: 0824747801 | 906 Pages | PDF | 12 MB

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature.