Search Results for Fermented foods.

1.

Microbiology of fermented foods

Author

Wood, Brian J. B., ed.

Preferred Shelf Number

TP 371.44 M583 1998 V.1

Format:

Availability

Beytepe Library~2

Available:
Copies:

2.

Indigenous fermented foods of Southeast Asia

Author

Owens, J. David, editor.

Preferred Shelf Number

ONLINE(356521.1)

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

3.

Microbiology and technology of fermented foods

Author

Hutkins, Robert W.

Preferred Shelf Number

TP371.44 H88 2006

Format:

Availability

Beytepe Library~1

Available:
Copies:

4.

Industrialization of indigenous fermented foods

Author

Steinkraus, Keith H., 1918-

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

5.

Handbook of fermented functional foods

Author

Farnworth, Edward R., ed.

Preferred Shelf Number

QW 85 H236 2003

Format:

Availability

Health Sciences Library~1

Available:
Copies:

6.

Handbook of fermented functional foods

Author

Farnworth, Edward R., ed.

Preferred Shelf Number

QP 144.F85 H357 2003

Format:

Availability

Beytepe Library~1

Available:
Copies:

7.

Handbook of fermented functional foods

Author

Farnworth, Edward R.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

8.

Cheese and fermented milk foods

Author

Kosikowski, Frank V.

Preferred Shelf Number

SF 271 K62 1982

Format:

Availability

Beytepe Library~1

Available:
Copies:

9.

Fermented foods in health and disease prevention

Author

Frias, Juana, editor. Martinez-Villaluenga, Cristina, editor. Peñas, Elena, editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780128023099

Format:

Availability

Online Library~1

Available:
Copies:

10.

Beneficial microbes in fermented and functional foods

Author

Rai, V. Ravishankar, editor. Bai, Jamuna A. (Jamuna Aswathanarayn), editor.

Preferred Shelf Number

ONLINE(356591.1)

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

11.

Fermented foods and beverages of the world

Author

Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.

Preferred Shelf Number

ONLINE(312855.1)

Electronic Access

Knovel http://app.knovel.com/web/toc.v/cid:kpFFBW0009

Format:

Availability

Online Library~1

Available:
Copies:

12.

Fermented foods and beverages of the world

Author

Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

13.

How Fermented Foods Feed a Healthy Gut Microbiota A Nutrition Continuum

Author

Azcarate-Peril, M. Andrea. editor. Arnold, Roland R. editor. Bruno-Bárcena, José M. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-3-030-28737-5

Format:

Availability

Online Library~1

Available:
Copies:

14.

Advances in fermented foods and beverages : improving quality, technologies and health benefits

Author

Holzapfel, Wilhelm, editor. Alessandria, V., contributor.

Preferred Shelf Number

ONLINE(355454.1)

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9781782420156

Format:

Availability

Online Library~1

Available:
Copies:

15.

Cover image for Doğal fermente gıdalar ve anne sütünden enterokokların izolasyonu, karakterizasyonu ve bunların probiyotik kültür olarak kullanabilme potansiyelinin araştırılması = Isolation and characterization of enteroccoci from naturally fermented foods and human milk and investigation of their usage potential as probiotic culture

Doğal fermente gıdalar ve anne sütünden enterokokların izolasyonu, karakterizasyonu ve bunların probiyotik kültür olarak kullanabilme potansiyelinin araştırılması = Isolation and characterization of enteroccoci from naturally fermented foods and human milk and investigation of their usage potential as probiotic culture

Author

Özmen Toğay, Sine.

Preferred Shelf Number

TEZ 9468 .T64 2010

Format:

Availability

Beytepe Library~1

Available:
Copies:

16.

Himalayan fermented foods microbiology, nutrition, and ethnic values

Author

Tamang, Jyoti Prakash.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

17.

Molecular techniques in the microbial ecology of fermented foods

Author

Cocolin, Luca. Ercolini, Danilo.

Preferred Shelf Number

TP371.44 .M65 2008

Format:

Availability

Beytepe Library~1

Available:
Copies:

18.

Molecular Techniques in the Microbial Ecology of Fermented Foods

Author

Cocolin, Luca. editor. Ercolini, Danilo. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-0-387-74520-6

Format:

Availability

Online Library~1

Available:
Copies:

19.

Solid state fermentation for foods and beverages

Author

Chen, Jian (Chemist) Zhu, Yang, 1955-

Preferred Shelf Number

TP248.25.S64 S57 2014

Format:

Availability

Beytepe Library~1

Available:
Copies:

20.

Valorization of food processing by-products

Author

Chandrasekaran, Margam, 1956-

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

21.

Cocoa and coffee fermentations

Author

Schwan, Rosane F., editor. Fleet, G. H. (Graham H.), 1946- editor.

Preferred Shelf Number

ONLINE(356888.1)

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

22.

Handbook of indigenous foods involving alkaline fermentation

Author

Sarkar, Prabir K. (Prabir Kumar), editor of compilation. Nout, M. J. Robert, editor of compilation.

Preferred Shelf Number

ONLINE(356361.1)

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

23.

Microbial biotechnology in food and health

Author

Ray, Ramesh C.

Preferred Shelf Number

XX(522463.1)

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128198131

Format:

Availability

Online Library~1

Available:
Copies:

24.

Fermente ürünler teknolojisi ve mikrobiyolojisi

Preferred Shelf Number

TP371.44 F47 2020

Format:

Availability

Beytepe Library~1

Available:
Copies:

25.

Sustainability of the food system : sovereignty, waste, and nutrients bioavailability

Author

Betoret, Noelia, editor. Betoret, Ester, editor.

Preferred Shelf Number

XX(522394.1)

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128182932

Format:

Availability

Online Library~1

Available:
Copies:

26.

Nutritional and health aspects of food in South Asian countries

Author

Prakash, Jamuna, editor. Waisundara, Viduranga Y., editor. Prakash, V. (Vishweshwaraiah), 1951- editor.

Preferred Shelf Number

XX(522412.1)

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128200117

Format:

Availability

Online Library~1

Available:
Copies:

27.

Soft Chemistry and Food Fermentation

Author

Grumezescu, Alexandru Mihai. Holban, Alina Maria.

Preferred Shelf Number

QD478 S64 2017

Format:

Availability

Beytepe Library~1

Available:
Copies:

28.

Starter cultures in food production

Author

Speranza, Barbara, editor.

Preferred Shelf Number

ONLINE

Electronic Access

Wiley Online Library

Format:

Availability

Online Library~1

Available:
Copies:

29.

Soft Chemistry and Food Fermentation

Author

Grumezescu, Alexandru Mihai. Holban, Alina Maria.

Preferred Shelf Number

ONL♯ʻNE

Electronic Access

https://www.sciencedirect.com/science/book/9780128114124

Format:

Availability

Online Library~1

Available:
Copies:

30.

Handbook of fermented meat and poultry

Author

Toldrá, Fidel, editor. Hui, Y. H. (Yiu H.), editor. Astiasarán Anchia, Iciar, editor. Sebranek, Joseph G. (Joseph George), editor. Talon, Régine, editor.

Preferred Shelf Number

ONLINE(341570.1)

Electronic Access

ebrary http://site.ebrary.com/id/10960905
John Wiley http://dx.doi.org/10.1002/9781118522653

Format:

Availability

Online Library~1

Available:
Copies:

31.

Microorganisms and fermentation of traditional foods

Author

Ray, Ramesh C., editor. Montet, Didier, editor.

Preferred Shelf Number

ONLINE(356650.1)

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

32.

Biotechnology in agriculture and food processing : opportunities and challenges

Author

Panesar, P. S. (Parmjit Singh), editor. Marwaha, S. S., editor.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

33.

Cover image for Fermented vegetables : creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes

Fermented vegetables : creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes

Author

Shockey, Kirsten, author. Shockey, Christopher, author.

Preferred Shelf Number

TX612.V4 S47 2014

Format:

Availability

Beytepe Library~1

Available:
Copies:

34.

Fermentation processes engineering in the food industry

Author

Soccol, Carlos Ricardo. Pandey, Ashok. Larroche, Christian.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

35.

Handbook of animal-based fermented food and beverage technology

Author

Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Chandan, Ramesh C.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

36.

Fermentation effects on food properties

Author

Mehta, Bhavbhuti M. Kamal-Eldin, Afaf. Iwanski, Robert Z.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

37.

Lactic acid bacteria microbiological and functional aspects

Author

Salminen, Seppo.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

38.

Handbook of plant-based fermented food and beverage technology

Author

Hui, Y. H. (Yiu H.) Evranuz, E. ¿zg¿l. Arroyo-Lp̤ez, Francisco No.̌

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

39.

Probiotic foods in health and disease

Author

Nair, G. Balakrish. Takeda, Yoshifumi, 1935- National Institute of Cholera & Enteric Diseases (India) Indian Council of Medical Research.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

40.

Handbook of fermented meat and poultry

Author

Toldra, Fidel. Hui, Y. H.

Preferred Shelf Number

TP371.44 H357 2008

Format:

Availability

Beytepe Library~1

Available:
Copies:

41.

Handbook of fermented meat and poultry

Author

Toldrá, Fidel. Hui, Y. H. (Yiu H.) Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0802/2007013113-b.html
John Wiley http://dx.doi.org/10.1002/9780470376430

Format:

Availability

Online Library~1

Available:
Copies:

42.

Food, fermentation, and micro-organisms

Author

Bamforth, Charles W.

Preferred Shelf Number

QR151 .B355 2005

Format:

Availability

Beytepe Library~1

Available:
Copies:

43.

Food, fermentation, and micro-organisms

Author

Bamforth, Charles W., 1952- Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0802/2005003336-b.html
John Wiley http://dx.doi.org/10.1002/9780470995273

Format:

Availability

Online Library~1

Available:
Copies:

44.

Handbook of food and beverage fermentation technology

Author

Hui, Y. H. (Yiu H.)

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

45.

Fermentation and food safety

Author

Adams, Martin, ed. Nout, M. J. Robert, ed.

Preferred Shelf Number

TP 371.44 F47 2001

Format:

Availability

Beytepe Library~1

Available:
Copies:

46.

Fermented food beverages in nutrition

Author

Gastineau, Clifford Felix, 1920- Darby, William J. (William Jefferson), 1913-2001. Turner, Thomas Bourne, 1902- International Symposium on Fermented Food Beverages in Nutrition (1977 : Mayo Clinic)

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780122770500

Format:

Availability

Online Library~1

Available:
Copies:

	{displayName}	{count}
{error}