Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities...
With a foreword written by Professor Ludwig Narziss?one of the world?s most notable brewing scientists?the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the...
10-2014 —
610 p. —
15.6x23.4 cm —
Two-tone printing
Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion...
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of...
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities...
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities...
This new edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition, it would be of value to anyone who needs a contemporary introduction to...
Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition, it would be of value to anyone who needs a...
Certain beer types demand a special type of water and the availability of good quality raw water is vital for brewing. In the past, water use in breweries has been uncontrolled but today breweries...
This manual covers the procedures central to all beer production, namely fermentation and maturation. All brewers carry out fermentation and maturation within their processes although the precise...
This manual updates our knowledge of malt, an essential raw material in the production of beer. It describes not only the traditional approach to malt quality but also the new methods offered by...
This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such...
The aim of this fourth manual has been to produce an authoritative source of reference and guidance to good practice covering the whole subject of milling, as practised currently in European...
This manual covers beer filtration, stabilization and sterilization and aims to promote the marriage of theoretical concepts and mathematical models to the craft and experience of filtration...
Les ferments bactériens. Les ferments lactiques. Les ferments fongiques. Les levures. Les moisissures. Les levains industriels. Les levains thermophiles. Les levains mésophiles. Bibliographie.