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Starter Cultures in Food Production

bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the;

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Bacterial Starter Cultures for Foods

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery;

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Microbiology for Food and Health

in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological;

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Microbiology for Food and Health

in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological;

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Innovations in Technologies for Fermented Food and Beverage Industries

This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention;

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Biotechnology of Lactic Acid Bacteria

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products;

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Fundamentals of Cheese Science

book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by;

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Digital Food Cultures

This book explores the interrelations between food, technology and knowledge-sharing practices in producing digital food cultures;

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Digital Food Cultures

This book explores the interrelations between food, technology and knowledge-sharing practices in producing digital food cultures;

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Advances in Dairy Products

various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements;

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Handbook of Animal-Based Fermented Food and Beverage Technology

detailed exploration of a range of topics including: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy;

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Food Molecular Microbiology

of starter cultures, spoilage and pathogenic microbiota. Improvements in the speed, accuracy and reliability of food quality and safety assessment;

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Food Molecular Microbiology

of starter cultures, spoilage and pathogenic microbiota. Improvements in the speed, accuracy and reliability of food quality and safety assessment;

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Handbook of Fermented Meat and Poultry

* Microbiology and starter cultures for meat fermentation * Sensory attributes * Product categories: general considerations * Semidry-fermented sausages;

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Food and Foodways in Asia

neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and;

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Food and Foodways in Asia

neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and;

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Best Possible Combinations of Viable Probiotics in Yoghurt Medium

study has provided some excellent understanding about the potential of probiotic cultures against pathogenic bacteria and also against desirable;

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Microbial Cultures and Enzymes in Dairy Technology

Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products;

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The Culture of Food

interlinked evolutions of consumption, production and taste, to show both what these reveal of the varied cultures and peoples of Europe in the past;

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Bacteriocins

characteristics. Use of bacteriocinogenic cultures to improve the safety of food products would represent an attractive alternative to the use of chemical;

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Hydroponic Food Production

cultures to use with specific crops. Hydroponic Food Production provides an immediatereference for those who are presently growing hydroponically;

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Literary and Cultural Production World Ecology and the Global Food System

Literary and Cultural Production, World-Ecology, and the Global Food System marks a significant intervention into the field of literary;

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Novel Food Fermentation Technologies

application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for;

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Food Production and Agriculture

Food Production And Agriculture provides the readers with the basic information on the processes of food production and the rile;

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Food and the City in Europe since 1800

social history and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and;

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Food and the City in Europe since 1800

social history and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and;

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Food Processing, Biochemistry and Agriculture

of the food processing sector. The role of agriculture in production of food, basic principles of the food processing industry, production and;

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