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Food and Beverage Mycology

Release on 1987-08-311987-08-31 by Larry R. Beuchat
Food and Beverage Mycology

Author: Larry R. Beuchat

Publisher: Springer Science & Business Media

ISBN: 0442210841

Category: Science

Page: 661

View: 749

This is a work on the role of fungi in processed and unprocessed foods. In addition to offering practical and applied information on fungi associated with food and beverages this second edition now covers poisonous mushrooms. Topics include water activity, specific commodities, fungi and metabolities as human dietary components, health hazards and mycotoxin producers, and mycotoxin and fungal contaminant detection.
Science
Food and Beverage Mycology
Language: en
Pages: 661

Food and Beverage Mycology

Authors: Larry R. Beuchat
Categories: Science
Type: BOOK - Published: 1987-08-31 - Publisher: Springer Science & Business Media

This is a work on the role of fungi in processed and unprocessed foods. In addition to offering practical and applied information on fungi associated with food and beverages this second edition now covers poisonous mushrooms. Topics include water activity, specific commodities, fungi and metabolities as human dietary components, health
Handbook of Food and Beverage Fermentation Technology
Language: en
Pages: 1000

Handbook of Food and Beverage Fermentation Technology

Authors: Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield
Categories: Technology & Engineering
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press

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. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra
Handbook of Applied Mycology
Language: en
Pages: 640

Handbook of Applied Mycology

Authors: Arora
Categories: Science
Type: BOOK - Published: 1991-08-02 - Publisher: CRC Press

This volume supplements the other books on this subject by providing much information that is not readily available elsewhere. It opens with a taxonomy of fungi in foods and feeds and then considers ecology, spoilage, and mycotoxin production by fungi in foods and feeds. This is followed by a series
Health Benefits of Fermented Foods and Beverages
Language: en
Pages: 638

Health Benefits of Fermented Foods and Beverages

Authors: Jyoti Prakash Tamang
Categories: Medical
Type: BOOK - Published: 2015-04-07 - Publisher: CRC Press

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme
Fermented Foods and Beverages of the World
Language: en
Pages: 460

Fermented Foods and Beverages of the World

Authors: Jyoti Prakash Tamang, Kasipathy Kailasapathy
Categories: Technology & Engineering
Type: BOOK - Published: 2010-07-01 - Publisher: CRC Press

Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent

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