Fermentation

Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage  eBooks & eLearning

Posted by arundhati at April 5, 2018
Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage

Matteo Bordiga, "Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage"
2018 | ISBN-10: 1498778690 | 296 pages | PDF | 29 MB

Lactic acid fermentation of human excreta for agricultural application  eBooks & eLearning

Posted by arundhati at Feb. 5, 2018
Lactic acid fermentation of human excreta for agricultural application

Nadejda Andreev, "Lactic acid fermentation of human excreta for agricultural application"
2017 | ISBN-10: 1138049891 | 224 pages | PDF | 6 MB

Amino Acid Fermentation [Repost]  eBooks & eLearning

Posted by ChrisRedfield at Dec. 6, 2017
Amino Acid Fermentation [Repost]

Atsushi Yokota, Masato Ikeda - Amino Acid Fermentation
Published: 2017-05-14 | ISBN: 4431565183 | EPUB | 310 pages | 2.68 MB

Fermentation on Wheels  eBooks & eLearning

Posted by Grev27 at Sept. 22, 2017
Fermentation on Wheels

Tara Whitsitt, "Fermentation on Wheels: Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes from Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and Mead"
English | ISBN: 1632867907 | 2017 | EPUB | 256 pages | 26 MB
Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology) [Repost]

Amino Acid Fermentation (Advances in Biochemical Engineering/Biotechnology) by Atsushi Yokota
English | 2 Jun. 2017 | ISBN: 4431565183 | 320 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,

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods (repost)  eBooks & eLearning

Posted by andr1078 at July 28, 2017
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods (repost)

Mary Karlin "Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods"
Publisher: Ten Speed Press | English | 2013 | ISBN: 1607744384 | 256 pages | EPUB | 21.4 MB

"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
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World

Sandor Ellix Katz, Michael Pollan, "The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World"
English | 2012 | ISBN: 160358286X | 498 pages | True EPUB | 27.6 MB

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