Fermented Fruits And Vegetables


Fermented Fruits And Vegetables
Author: Mike Battcock
Publisher: Food & Agriculture Org.
ISBN: 9789251042267
Size: 40.10 MB
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Fermented Fruits And Vegetables

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Fermented Fruits and Vegetables
Language: en
Pages: 96
Authors: Mike Battcock, Sue Azam-Ali, Food and Agriculture Organization of the United Nations
Categories: Agriculture
Type: BOOK - Published: 1998 - Publisher: Food & Agriculture Org.
Books about Fermented Fruits and Vegetables
Fermented Fruits and Vegetables: A Global Perspective
Language: en
Pages: 96
Authors: Battcock, Mike & Sue Azam Ali
Categories: Fermented foods
Type: BOOK - Published: 2001 - Publisher: Daya Books
Fermented fruits and vegetables contribute significantly to the diets of rural populations in a number of developing countries. This bulletin reviews the pretreatment, fermentation, packaging and storage of fruits and vegetables in Africa, Asia and Latin America. Methodologies for the production of a variety of pickles fruits and vegetables, wines,
Lactic Acid Fermentation of Fruits and Vegetables
Language: en
Pages: 312
Authors: Spiros Paramithiotis
Categories: Technology & Engineering
Type: BOOK - Published: 2017-02-03 - Publisher: CRC Press
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as
Handbook of Fermented Functional Foods
Language: en
Pages: 408
Authors: Edward R.(Ted) Farnworth
Categories: Technology & Engineering
Type: BOOK - Published: 2003-03-26 - Publisher: CRC Press
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their
Postharvest Technology of Fruits and Vegetables: General concepts and principles
Language: en
Pages: 1222
Authors: L. R. Verma
Categories: Fruit
Type: BOOK - Published: 2000 - Publisher: Indus Publishing
Books about Postharvest Technology of Fruits and Vegetables: General concepts and principles
Fruit and Vegetable Processing
Language: en
Pages: 382
Authors: Mircea Enachescu Dauthy, Food and Agriculture Organization of the United Nations
Categories: Science
Type: BOOK - Published: 1995 - Publisher: Food & Agriculture Org
Books about Fruit and Vegetable Processing
Microorganisms and Fermentation of Traditional Foods
Language: en
Pages: 390
Authors: Ramesh C. Ray, Montet Didier
Categories: Technology & Engineering
Type: BOOK - Published: 2014-08-21 - Publisher: CRC Press
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 traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part
Nutraceutical and Functional Food Processing Technology
Language: en
Pages: 400
Authors: Joyce I. Boye
Categories: Cooking
Type: BOOK - Published: 2015-01-27 - Publisher: John Wiley & Sons
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much
Guidelines for Small-scale Fruit and Vegetable Processors
Language: en
Pages: 195
Authors: Peter Fellows, Food and Agriculture Organization of the United Nations
Categories: Agriculture
Type: BOOK - Published: 1997 - Publisher: Food & Agriculture Org.
Books about Guidelines for Small-scale Fruit and Vegetable Processors
Fruit and Vegetable Preservation
Language: en
Pages: 474
Authors: R.P. Srivastava, Srivastava R.P. & Kumar Sanjeev, Sanjeev Kumar
Categories: Fruit
Type: BOOK - Published: 2002-01-01 - Publisher:
Chapter 1 - Introduction Chapter 2 - History of Food Preservation and Canning Industry Chapter 3 - Scope of Food and Vegetable Preservation in India Chapter 4 - Enzymes in Food Industry Chapter 5 - Plastics in Food Industry Chapter 6 - Food Colours Chapter 7 - Food Additives and