Read BookSolid State Fermentation for Foods and Beverages (Fermented Foods and Beverages Series)

[Download PDF.ZqTv] Solid State Fermentation for Foods and Beverages (Fermented Foods and Beverages Series)

[Download PDF.ZqTv] Solid State Fermentation for Foods and Beverages (Fermented Foods and Beverages Series)

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Book Details :
Published on: 2013-11-23
Released on: 2013-11-23
Original language:

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production. The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation. Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly. The Food Timeline history notes--state foods Food Timeline Traditional state foods & recipes.....Have questions? Ask!...we make food history fun... What is the "state food" of Nevada? That's a difficult ... Brewing Terms - A Glossary of Brewing Related Definitions Absorption: The penetration of a liquid or solid into or through another liquid or solid the particles that are absorbed being molecular or micellar in size. Fructose - Wikipedia The primary reason that fructose is used commercially in foods and beverages besides its low cost is its high relative sweetness. It is the sweetest of all ... Living With Phytic Acid - Weston A Price SOME FERMENTED GRAIN FOODS FROM AFRICA. KISHK a fermented product prepared from parboiled wheat and milk is consumed in Egypt and many Arabian countries. acetoin 513-86-0 - The Good Scents Company a product of fermentation. it is a component of the butanediol cycle in microorganisms. in mammals it is oxidized to carbon dioxide. CHAPTER 3. GENERAL CONSIDERATIONS FOR PRESERVATION OF ... CHAPTER 3. GENERAL CONSIDERATIONS FOR PRESERVATION OF FRUITS AND VEGETABLES 3.1 Water Activity (a w) concept and its role in food preservation The Food Timeline--beverages Wine & beer The question "Which came first: beer or wine?" does not have a definitive answer. Food historians tell us progenitors of these items likely happened by ... Beverages Business History 1366 - Tax (ducal levy) records confirm operations of Den Hoorn (the 'Horn') brewery in university town (University of Leuven founded 1425) of Leuven ... Vitamin K2: The Missing Nutrient - chriskresser.com Unfortunately precise values for some foods that are likely to be high in K2 (such as organ meats) are not available at this time. The pancreas and salivary glands ... News: - Muslim Consumer Group: Your Source for Halal Foods ... News: The information in News section could be either for Food or Non Food items and other news items which are important for Muslim consumers.
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