6 résultat(s) recherche sur le mot-clé 'Fermented foods.'

The Oxford handbook of food fermentations / BAMFORTH, Charles W.; WARD, Robert E.

Public ISBD Titre : The Oxford handbook of food fermentations Type de document : texte imprimé Auteurs : BAMFORTH, Charles W., Auteur; WARD, Robert E., Auteur Editeur : Oxford ; New York : Oxford University Année de publication : 2014 Importance : xi, 805 pages Format : 26cm. ISBN/ISSN/EAN : 978-0-19-974270-7 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods. Index. décimale : 664.024 The Oxford handbook of food fermentations [texte imprimé] / BAMFORTH, Charles W., Auteur; WARD, Robert E., Auteur . - [S.l.] : Oxford ; New York : Oxford University, 2014 . - xi, 805 pages ; 26cm.. ISBN : 978-0-19-974270-7 Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods. Index. décimale : 664.024

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Microbiology and technology of fermented foods / HUTKINS, Robert W. (Robert Wayne)

Public ISBD Titre : Microbiology and technology of fermented foods Type de document : texte imprimé Auteurs : HUTKINS, Robert W. (Robert Wayne), Auteur Mention d'édition : 1st ed. Editeur : [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub Année de publication : 2006 Importance : xi, 473 p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-8138-0018-9 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods--Textbooks. Fermented foods--Microbiology--Textbooks. Index. décimale : 664.024 Note de contenu : Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient. Microbiology and technology of fermented foods [texte imprimé] / HUTKINS, Robert W. (Robert Wayne), Auteur  . -  1st ed. . - [S.l.] : [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub, 2006 . - xi, 473 p. : ill. ; 26cm.. ISBN : 978-0-8138-0018-9 Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods--Textbooks. Fermented foods--Microbiology--Textbooks. Index. décimale : 664.024 Note de contenu : Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient.

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2nd.ed.. Handbook of plant-based fermented food and beverage technology / Y. H. HUI; E. Özgül Evranuz

Public ISBD Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Auteurs : Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur Mention d'édition : 2nd ed. Editeur : CRC Press,Taylor & Francis Group Année de publication : 2012 Importance : xix, 801 p. Présentation : ill. Format : 26 cm ISBN/ISSN/EAN : 978-1-439-84904-0 Note générale : ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.] "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher. "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher. Handbook of plant-based fermented food and beverage technology [texte imprimé] / Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur  . -  2nd ed. . - USA : CRC Press,Taylor & Francis Group, 2012 . - xix, 801 p. : ill. ; 26 cm. ISBN : 978-1-439-84904-0 ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.] "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher. "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.

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2nd.ed.. Handbook of plant-based fermented food and beverage technology

Public ISBD Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Importance : xix, 801 p. : ill. Format : 27 cm. Note générale : Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004. "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher. "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher. Subjects Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. TECHNOLOGY & ENGINEERING / Food Science. Notes Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004. "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. LCCN 2012000693 Dewey class no. 664/.024 Other class no. TEC012000 Type of material Book Where to RequestRequest this Item CALL NUMBER TP371.44 .H358 2012b Copy 2 Request in Jefferson or Adams Building Reading Rooms Status Not Charged CALL NUMBER TP371.44 .H358 2012b Copy 1 Request in Reference - Science Reading Room (Adams, 5th Floor) Status Not Charged Top Send Us Your Feedback Session Timeout Your session will end in 115 seconds Handbook of plant-based fermented food and beverage technology [texte imprimé] . - [s.d.] . - xix, 801 p. : ill. ; 27 cm.. Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004. "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher. "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher. Subjects Fermented foods--Handbooks, manuals, etc. Beverages--Microbiology--Handbooks, manuals, etc. Fermentation--Handbooks, manuals, etc. Plant proteins as food--Handbooks, manuals, etc. Plant products--Handbooks, manuals, etc. TECHNOLOGY & ENGINEERING / Food Science. Notes Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004. "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. LCCN 2012000693 Dewey class no. 664/.024 Other class no. TEC012000 Type of material Book Where to RequestRequest this Item CALL NUMBER TP371.44 .H358 2012b Copy 2 Request in Jefferson or Adams Building Reading Rooms Status Not Charged CALL NUMBER TP371.44 .H358 2012b Copy 1 Request in Reference - Science Reading Room (Adams, 5th Floor) Status Not Charged Top Send Us Your Feedback Session Timeout Your session will end in 115 seconds

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Engineering properties of foods / M. A. Rao

Public ISBD Titre : Engineering properties of foods Type de document : texte imprimé Auteurs : M. A. Rao, Auteur; Syed S. H. Rizvi, Editeur (scientifique); Ashim K. Datta, Auteur; Jasim AHMED, Auteur Mention d'édition : fourth Edition Editeur : New York : CRC Press Année de publication : 2014 Importance : 800 Page Présentation : ill (graph...) Format : 27cm ISBN/ISSN/EAN : 978-1-466-55642-3 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Engineering properties of foods Index. décimale : 664 Engineering properties of foods [texte imprimé] / M. A. Rao, Auteur; Syed S. H. Rizvi, Editeur (scientifique); Ashim K. Datta, Auteur; Jasim AHMED, Auteur  . -  fourth Edition . - New York : CRC Press, 2014 . - 800 Page : ill (graph...) ; 27cm. ISBN : 978-1-466-55642-3 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Engineering properties of foods Index. décimale : 664

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Functional food product development

Public ISBD Titre : Functional food product development Type de document : texte imprimé Editeur : Chichester, West Sussex : Wiley-Blackwell Année de publication : 2010 Importance : xiv, 512 p. Présentation : ill. (some col.), maps Format : 25cm. ISBN/ISSN/EAN : 978-1-405-17876-1 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods. Food industry and trade. Food Technology--methods  Food--standards  Food-Processing Industry--methods  Nutritional Physiological Phenomena Index. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu : Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois. 8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada. 15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada. Functional food product development [texte imprimé] . - Chichester, West Sussex : Wiley-Blackwell, 2010 . - xiv, 512 p. : ill. (some col.), maps ; 25cm.. ISBN : 978-1-405-17876-1 Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods. Food industry and trade. Food Technology--methods  Food--standards  Food-Processing Industry--methods  Nutritional Physiological Phenomena Index. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu : Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois. 8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada. 15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada.

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