Fermentation processes engineering in the food industry

The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients.

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Detalhes bibliográficos
Autor principal: Bamforth, Charles W.
Formato: Livro
Idioma:Undetermined
Publicado em: London CRC 2013
Assuntos:
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ
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100 |a Bamforth, Charles W. 
245 0 |a Fermentation processes engineering in the food industry 
245 0 |c edited by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche. 
260 |a London 
260 |b CRC 
260 |c 2013 
520 |a The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. 
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526 |b CS905 
650 |a Fermented foods.,Alchoholic beverages,Lên men thực phẩm,Thực phẩm vi trùng,Fermentation 
650 |x Microbiology 
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