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Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council
| Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1992 |
| Descrizione fisica | 1 online resource (207 p.) |
| Disciplina | 664/.024 |
| Soggetto topico | Fermented foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-20326-9
9786610203260 0-309-56575-8 0-585-14921-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910456229903321 |
| Washington, D.C., : National Academy Press, 1992 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council
| Applications of biotechnology to traditional fermented foods [[electronic resource] ] : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1992 |
| Descrizione fisica | 1 online resource (207 p.) |
| Disciplina | 664/.024 |
| Soggetto topico | Fermented foods |
| ISBN |
1-280-20326-9
9786610203260 0-309-56575-8 0-585-14921-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910778510603321 |
| Washington, D.C., : National Academy Press, 1992 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of biotechnology to traditional fermented foods : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council
| Applications of biotechnology to traditional fermented foods : report of an ad hoc panel of the Board on Science and Technology for International Development / / Office of International Affairs, National Research Council |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Washington, D.C., : National Academy Press, 1992 |
| Descrizione fisica | 1 online resource (207 p.) |
| Disciplina | 664/.024 |
| Soggetto topico | Fermented foods |
| ISBN |
1-280-20326-9
9786610203260 0-309-56575-8 0-585-14921-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
APPLICATIONS OF BIOTECHNOLOGY TO TRADITIONAL FERMENTED FOODS -- Copyright -- Contents -- Preface -- I. RESEARCH PRIORITIES -- Research Priorities in Traditional Fermented Foods -- PRIORITIES -- IMPROVING THE KNOWLEDGE BASE -- IMPROVING THE TECHNOLOGY -- IMPROVING UTILIZATION -- DEVELOPING LOCAL CAPABILITIES -- II. OVERVIEW -- 1 Upgrading Traditional Biotechnological Processes -- TRADITIONAL FOOD FERMENTATION -- DECENTRALIZED SMALL-SCALE PROCESSES -- BASIC PROCESSING OPERATIONS -- NUTRITIVE VALUE -- STABILIZATION OF NATURAL FERMENTATIONS BY INOCULUM ENRICHMENT -- MULTISTRAIN DEHYDRATED STARTER -- ENZYME PRODUCTION BY KOJI TECHNIQUE -- DRY MATTER BALANCE -- IMPLEMENTATION -- REFERENCES -- 2 Genetic Improvement of Microbial Starter Cultures -- TRADITIONAL GENETIC IMPROVEMENT STRATEGIES -- Mutation and Selection -- Natural Gene Transfer Methods -- Transduction -- Conjugation -- Transformation -- Electroporation -- GENETIC ENGINEERING -- Prerequisites -- Metabolism And Biochemistry Of The Host -- Transformable Hosts -- Vector Systems -- Efficient Gene Transfer Systems -- Expression Systems -- Properties of Interest -- Limitations -- 3 Sudan's Fermented Food Heritage -- FERMENTED FOODS -- Sorghum-Based Foods -- Dairy Products -- Fish Products -- Meat Products -- Vegetable Products -- Alcoholic Products -- FERMENTED FOODS AND SURVIVAL STRATEGIES -- BIOTECHNOLOGY AND FERMENTED FOODS -- REFERENCES -- 4 Lesser-Known Fermented Plant Foods -- REGIONAL PERSPECTIVES -- PRODUCTS FROM CEREAL GRAINS -- Ahai -- Ting -- Maasa -- PRODUCTS FROM ROOT TUBERS -- Farinha Puba -- Kokonte -- Masato (masata) -- Chuno -- PRODUCTS FROM LEGUMES, PULSES, AND OTHER SEEDS -- PRODUCTS FROM FRUITS AND VEGETABLES -- COMMERCIALIZATION -- REFERENCES -- 5 Lactic Acid Fermentations -- SAUERKRAUT -- KOREAN KIMCHI -- PICKLED VEGETABLES -- INDIAN IDLI AND DOSA -- PHILIPPINE PUTO.
SOURDOUGH BREADS AND RELATED FERMENTATIONS -- NIGERIAN OGI (KENYAN UJI) -- NIGERIAN GARI -- PHILIPPINE BALAO BALAO -- MEXICAN PULQUE -- EGYPTIAN KISHK, GREEK TRAHANAS, AND TURKISH-TARHANAS -- OTHER FOODS -- 6 Mixed-Culture Fermentations -- ADVANTAGES -- DISADVANTAGES -- FUTURE -- REFERENCES -- III. MILK DERIVATIVES -- 7 Fermented Milks-Past, Present, and Future -- CLASSIFICATIONS -- Traditional and Nontraditional -- Medium and Procedure -- Further Processing -- End Uses -- Microbial Actions -- RESEARCH -- REFERENCES -- 8 Lactobacillus GG Fermented Whey and Human Health -- WHEY HYDROLYSIS PROCESS -- LACTOBACILLUS GG -- LACTOBACILLUS GG FERMENTED WHEY DRINK -- CONCLUSIONS -- REFERENCES -- 9 The Microbiology of Ethiopian Ayib -- AYIB CHARACTERISTICS -- MODIFIED PROCESS -- REFERENCES -- 10 Moroccan Traditional Fermented Dairy Products -- COMPOSITION AND MICROBIOLOGICAL CHARACTERISTICS -- OBJECTIVES -- PRELIMINARY STUDY -- Selection of Starters -- Manufacture of Traditional Dairy Products from Heat-Treated Milk -- RESULTS -- CONCLUSIONS -- REFERENCES -- 11 Fermented Milk Products in Zimbabwe -- TRADITIONALLY FERMENTED MILK AND LACTO -- ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA -- E. COLI STRAINS IN LACTO AND TRADITIONALLY FERMENTED MILK -- CONCLUSIONS -- REFERENCES -- IV. PLANT DERIVATIVES -- 12 Cassava Processing In Africa -- TRADITIONAL PROCESSING -- RESEARCH APPROACH -- PROCESS OPTIMIZATION -- BIOTECHNOLOGICAL INVESTIGATIONS -- FUTURE RESEARCH -- 13 Improving the Nutritional Quality of Ogi and Gari -- PROCESSING OF OGI -- CYANIDE REDUCTION DURING CASSAVA PROCESSING -- ROLE OF FERMENTATION -- CONCLUSION -- REFERENCES -- 14 Solid-State Fermentation of Manioc to Increase Protein Content -- MATERIALS -- METHODS -- RESULTS -- CONCLUSION -- REFERENCE -- 15 Leaf and Seed Fermentations of Western Sudan -- PREPARATION -- MICROBIOLOGY. PROTEIN CONTENT AND QUALITY -- MINERAL, CRUDE FIBRE, AND OIL CONTENT -- CHANGES DURING FERMENTATION -- CONCLUSIONS -- REFERENCES -- 16 Continuous Production of Soy Sauce in A Bioreactor -- MANUFACTURING PROCESSES -- CONTINUOUS FERMENTATION -- PROPERTIES -- REFERENCES -- V. ANIMAL DERIVATIVES -- 17 Using Mixed Starter Cultures for Thai Nham -- MARKETING PROBLEMS -- NHAM DEVELOPMENT -- Effect of Starter Cultures -- Microbiological Quality -- FERMENTATION DEVELOPMENT -- Shelf Storage -- Sensory Evaluation -- REFERENCES -- 18 Starter Cultures in Traditional Fermented Meats -- REFERENCES -- 19 Fermented Fish Products in the Philippines -- FISH PASTE (BAGOONG) -- Product -- Preparation -- Microbiological Analysis -- FISH SAUCE (PATIS) -- Product -- Preparation -- Microbial Analysis -- Chemical Changes -- FERMENTED RICE AND SHRIMP (BALAO BALAO) -- Product -- Preparation -- Microbial Analysis -- FERMENTED FISH AND RICE (BURONG ISDA) -- Product -- Preparation -- Microbial Analysis -- Chemical Changes -- Research and Development -- Microbiology -- ISOLATING STARCH-HYDROLYZING LACTIC ACID BACTERIA -- REFERENCES -- 20 Fish-Meat Sausage -- RESULTS AND DISCUSSION -- RECOMMENDATIONS -- REFERENCES -- 21 An Accelerated Process for Fish Sauce (Patis) Production -- OBSERVATIONS -- DISCUSSION -- CONCLUSION -- VI. HUMAN HEALTH, SAFETY, AND NUTRITION -- 22 Nutrition and Safety Considerations -- EFFECT OF FERMENTATION ON NUTRITIONAL COMPOSITION -- Changes in Proximate Composition and Soluble Components -- Changes in Composition of Amino Acids and Vitamins -- Changes in Unwanted Components -- Changes in Biological Value -- SAFETY ASPECTS OF TRADITIONAL FERMENTED FOODS -- REFERENCES -- 23 Mycotoxic Flora of Some Indigenous Fermented Foods -- MATERIALS AND METHODS -- Fermentation Process -- Marketing and Storage -- Determination of Mycotoxins -- RESULTS. Effect of the Types of Wraps -- DISCUSSION -- REFERENCES -- VII. COMMERCIALIZATION -- 24 Commercialization of Fermented Foods in Sub-Saharan Africa -- INDUSTRIALIZATION OF FERMENTED FOODS -- DISCUSSION AND CONCLUSIONS -- REFERENCES -- 25 Biotechnology for Production of Fruits, Wines, and Alcohol -- YEASTS -- RAW MATERIALS -- Cereals and Starchy Roots -- Sugarcane -- Coconut Palm -- Oil Palm -- Fruits -- INTEGRATED PRODUCTION SYSTEM -- Composting -- Microbial Activity in Soil -- Wine from Fruit Juices -- Alcohol Production from Pineapple -- INTEGRATION -- RESULTS AND DISCUSSION -- Composting -- Soil and Fruit Production -- Wine Production -- Alcohol Production -- BIOTECHNOLOGY PRODUCTION SYSTEM -- CONCLUSIONS AND RECOMMENDATIONS -- REFERENCES -- 26 Future Directions -- ''OLD'' AND "NEW" BIOTECHNOLOGY -- APPLICATION OF BIOTECHNOLOGY -- Necessary Prerequisites -- Art of Fermentation -- Microbiology -- Upstream and downstream Processing -- Biochemistry -- Fermentation equipment and Techniques -- CONCLUSIONS -- Board On Science And Technology For International Development -- MEMBERS -- HOW TO ORDER BOSTID REPORTS -- ENERGY -- TECHNOLOGY OPTIONS -- PLANTS -- INNOVATIONS IN TROPICAL FORESTRY -- MANAGING TROPICAL ANIMAL RESOURCES -- HEALTH -- RESOURCE MANAGEMENT -- FORTHCOMING BOOKS FROM BOSTID -- BOSTID Publication Distributors. |
| Record Nr. | UNINA-9910812484303321 |
| Washington, D.C., : National Academy Press, 1992 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith
| Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith |
| Autore | Smith P. G (Peter Geoffrey), <1954-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 |
| Descrizione fisica | 1 online resource (264 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fluidization
Fluid dynamics Food industry and trade |
| ISBN |
0-470-69794-6
1-281-31205-3 9786611312053 0-470-99542-4 0-470-99541-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Applications of Fluidization to Food Processing; Contents; Preface; Glossary; Part One: Fundamentals of Fluidization; 1 A Description of Fluidized Bed Behaviour; An introduction to fluidization; Industrial applications of fluidization; Applications of fluidization in the food industry; Gas-solid fluidized bed behaviour; Influence of gas velocity; Geldart's classification; Bubbles and particle movement; Bubble formation at the distributor; Bubble growth and bubble shape; Minimum bubbling velocity; Bubble rise velocity; Particle movement due to bubble motion; Distributor plate design
Characterisation of particulate solidsParticle size distribution; Mean particle size; Particle shape; Bulk particle properties; Terminal falling velocity and particle drag coefficient; Minimum fluidizing velocity in aggregative fluidization; Voidage and pressure drop at incipient fluidization; Carman-Kozeny equation; Ergun equation; Minimum fluidizing velocity as a function of terminal falling velocity; Semi-empirical correlations; Experimental measurement; Fluidized bed behaviour at high gas velocities; Slugging; Turbulent fluidization and fast fluidization; Elutriation and entrainment Other types of fluidizationSpouted beds; Centrifugal fluidization; Particulate fluidization; Nomenclature; References; 2 Characteristics of Aggregative Fluidization; Heat transfer; Correlations for heat transfer coefficients; Bed-surface heat transfer; Gas-particle heat transfer; Gas-particle heat transfer coefficient; Mass transfer; Correlations for mass transfer coefficients; Gas-particle mass transfer; Mixing; Introduction; Mechanisms of solids mixing; Mixing in fluidized beds; Vertical mixing of solids: the dispersion model; Rate of mixing; Mixing and segregation of dissimilar particles MechanismsPatterns of particle segregation; Examples of fluidized bed segregation; Nomenclature; References; Part Two: Applications; 3 Freezing; Low-temperature preservation of foods; Introduction; Industrial freezing equipment; Fluidized bed freezing; Capacity of fluidized bed freezers; Freezing rate and freezing point of foods; Prediction of freezing time; Design of fluidized bed freezers; Introduction; Heat transfer in fluidized bed freezers; Mixing, dispersion and residence time; Applications of fluidized bed freezing; Nomenclature; References; 4 Drying; Introduction; Principles of drying Water activityEffect of water activity on microbial growth; Effect of drying on food structure; Isotherms and equilibrium; Drying kinetics; Classification of driers; Fluidized bed drying; Material and energy balances; The well-mixed drier; The plug flow drier; Variations in fluidized bed drier design; Other fluidized bed drying techniques; Vibro-fluidization; Mechanical agitation; Centrifugal fluidization; Spouted bed drying; Microwave drying; Nomenclature; References; 5 Granulation; Granulation and particle growth; Particle-particle bonding; Bonding mechanisms Growth mechanisms in granulation |
| Record Nr. | UNINA-9910145698003321 |
Smith P. G (Peter Geoffrey), <1954->
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith
| Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith |
| Autore | Smith P. G (Peter Geoffrey), <1954-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 |
| Descrizione fisica | 1 online resource (264 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fluidization
Fluid dynamics Food industry and trade |
| ISBN |
0-470-69794-6
1-281-31205-3 9786611312053 0-470-99542-4 0-470-99541-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Applications of Fluidization to Food Processing; Contents; Preface; Glossary; Part One: Fundamentals of Fluidization; 1 A Description of Fluidized Bed Behaviour; An introduction to fluidization; Industrial applications of fluidization; Applications of fluidization in the food industry; Gas-solid fluidized bed behaviour; Influence of gas velocity; Geldart's classification; Bubbles and particle movement; Bubble formation at the distributor; Bubble growth and bubble shape; Minimum bubbling velocity; Bubble rise velocity; Particle movement due to bubble motion; Distributor plate design
Characterisation of particulate solidsParticle size distribution; Mean particle size; Particle shape; Bulk particle properties; Terminal falling velocity and particle drag coefficient; Minimum fluidizing velocity in aggregative fluidization; Voidage and pressure drop at incipient fluidization; Carman-Kozeny equation; Ergun equation; Minimum fluidizing velocity as a function of terminal falling velocity; Semi-empirical correlations; Experimental measurement; Fluidized bed behaviour at high gas velocities; Slugging; Turbulent fluidization and fast fluidization; Elutriation and entrainment Other types of fluidizationSpouted beds; Centrifugal fluidization; Particulate fluidization; Nomenclature; References; 2 Characteristics of Aggregative Fluidization; Heat transfer; Correlations for heat transfer coefficients; Bed-surface heat transfer; Gas-particle heat transfer; Gas-particle heat transfer coefficient; Mass transfer; Correlations for mass transfer coefficients; Gas-particle mass transfer; Mixing; Introduction; Mechanisms of solids mixing; Mixing in fluidized beds; Vertical mixing of solids: the dispersion model; Rate of mixing; Mixing and segregation of dissimilar particles MechanismsPatterns of particle segregation; Examples of fluidized bed segregation; Nomenclature; References; Part Two: Applications; 3 Freezing; Low-temperature preservation of foods; Introduction; Industrial freezing equipment; Fluidized bed freezing; Capacity of fluidized bed freezers; Freezing rate and freezing point of foods; Prediction of freezing time; Design of fluidized bed freezers; Introduction; Heat transfer in fluidized bed freezers; Mixing, dispersion and residence time; Applications of fluidized bed freezing; Nomenclature; References; 4 Drying; Introduction; Principles of drying Water activityEffect of water activity on microbial growth; Effect of drying on food structure; Isotherms and equilibrium; Drying kinetics; Classification of driers; Fluidized bed drying; Material and energy balances; The well-mixed drier; The plug flow drier; Variations in fluidized bed drier design; Other fluidized bed drying techniques; Vibro-fluidization; Mechanical agitation; Centrifugal fluidization; Spouted bed drying; Microwave drying; Nomenclature; References; 5 Granulation; Granulation and particle growth; Particle-particle bonding; Bonding mechanisms Growth mechanisms in granulation |
| Record Nr. | UNINA-9910827489703321 |
|
Smith P. G (Peter Geoffrey), <1954->
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith
| Applications of fluidisation in food processing [[electronic resource] /] / P.G. Smith |
| Autore | Smith P. G (Peter Geoffrey), <1954-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 |
| Descrizione fisica | 1 online resource (264 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fluidization
Fluid dynamics Food industry and trade |
| ISBN |
0-470-69794-6
1-281-31205-3 9786611312053 0-470-99542-4 0-470-99541-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Applications of Fluidization to Food Processing; Contents; Preface; Glossary; Part One: Fundamentals of Fluidization; 1 A Description of Fluidized Bed Behaviour; An introduction to fluidization; Industrial applications of fluidization; Applications of fluidization in the food industry; Gas-solid fluidized bed behaviour; Influence of gas velocity; Geldart's classification; Bubbles and particle movement; Bubble formation at the distributor; Bubble growth and bubble shape; Minimum bubbling velocity; Bubble rise velocity; Particle movement due to bubble motion; Distributor plate design
Characterisation of particulate solidsParticle size distribution; Mean particle size; Particle shape; Bulk particle properties; Terminal falling velocity and particle drag coefficient; Minimum fluidizing velocity in aggregative fluidization; Voidage and pressure drop at incipient fluidization; Carman-Kozeny equation; Ergun equation; Minimum fluidizing velocity as a function of terminal falling velocity; Semi-empirical correlations; Experimental measurement; Fluidized bed behaviour at high gas velocities; Slugging; Turbulent fluidization and fast fluidization; Elutriation and entrainment Other types of fluidizationSpouted beds; Centrifugal fluidization; Particulate fluidization; Nomenclature; References; 2 Characteristics of Aggregative Fluidization; Heat transfer; Correlations for heat transfer coefficients; Bed-surface heat transfer; Gas-particle heat transfer; Gas-particle heat transfer coefficient; Mass transfer; Correlations for mass transfer coefficients; Gas-particle mass transfer; Mixing; Introduction; Mechanisms of solids mixing; Mixing in fluidized beds; Vertical mixing of solids: the dispersion model; Rate of mixing; Mixing and segregation of dissimilar particles MechanismsPatterns of particle segregation; Examples of fluidized bed segregation; Nomenclature; References; Part Two: Applications; 3 Freezing; Low-temperature preservation of foods; Introduction; Industrial freezing equipment; Fluidized bed freezing; Capacity of fluidized bed freezers; Freezing rate and freezing point of foods; Prediction of freezing time; Design of fluidized bed freezers; Introduction; Heat transfer in fluidized bed freezers; Mixing, dispersion and residence time; Applications of fluidized bed freezing; Nomenclature; References; 4 Drying; Introduction; Principles of drying Water activityEffect of water activity on microbial growth; Effect of drying on food structure; Isotherms and equilibrium; Drying kinetics; Classification of driers; Fluidized bed drying; Material and energy balances; The well-mixed drier; The plug flow drier; Variations in fluidized bed drier design; Other fluidized bed drying techniques; Vibro-fluidization; Mechanical agitation; Centrifugal fluidization; Spouted bed drying; Microwave drying; Nomenclature; References; 5 Granulation; Granulation and particle growth; Particle-particle bonding; Bonding mechanisms Growth mechanisms in granulation |
| Record Nr. | UNISA-996208282103316 |
|
Smith P. G (Peter Geoffrey), <1954->
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Science, c2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart
| Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.33
663/.13 664/.024 |
| Altri autori (Persone) | SmartKatherine |
| Soggetto topico |
Yeast
Fermentation |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-35980-0
9786612359804 0-470-69604-4 0-470-69529-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910144386103321 |
| Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart
| Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.33
663/.13 664/.024 |
| Altri autori (Persone) | SmartKatherine |
| Soggetto topico |
Yeast
Fermentation |
| ISBN |
1-282-35980-0
9786612359804 0-470-69604-4 0-470-69529-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996197308403316 |
| Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart
| Brewing yeast fermentation performance [[electronic resource] /] / edited by Katherine Smart |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 |
| Descrizione fisica | 1 online resource (340 p.) |
| Disciplina |
663.33
663/.13 664/.024 |
| Altri autori (Persone) | SmartKatherine |
| Soggetto topico |
Yeast
Fermentation |
| ISBN |
1-282-35980-0
9786612359804 0-470-69604-4 0-470-69529-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830695803321 |
| Oxford, UK ; ; Malden, MA, : Blackwell Science, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsifiers in food technology / / Viggo Norn
| Emulsifiers in food technology / / Viggo Norn |
| Autore | Norn Viggo |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, [England] : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (369 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-118-92125-9
1-5231-1065-1 1-118-92126-7 1-118-92127-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to food emulsifiers and colloidal system -- Lecithins -- Ammonium phosphatides -- Mono- and diglycerides -- Acid esters of mono- and diglycerides -- Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making -- Sucrose esters -- Polyglycerol esters -- PGPR polyglycerolpolyricinoleate E476 -- Propylene glycol fatty acid esters -- Stearoyl-2-lactylates and oleoyl lactylates -- Sorbitan esters and polysorbates -- Application of emulsifiers in dairy and ice cream products -- Regulation of food emulsifiers in the European Union -- Analysis of emulsifiers. |
| Record Nr. | UNINA-9910140511603321 |
|
Norn Viggo
|
||
| Chichester, [England] : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
