Search Results for Fermented foods.

1.

Indigenous fermented foods of Southeast Asia

Author

Owens, J. David, editor.

Preferred Shelf Number

ONLINE(356521.1)

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2.

Microbiology and technology of fermented foods

Author

Hutkins, Robert W.

Preferred Shelf Number

TP371.44 H88 2006

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3.

Industrialization of indigenous fermented foods

Author

Steinkraus, Keith H., 1918-

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ONLINE

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4.

Handbook of fermented functional foods

Author

Farnworth, Edward R., ed.

Preferred Shelf Number

QW 85 H236 2003

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5.

Handbook of fermented functional foods

Author

Farnworth, Edward R., ed.

Preferred Shelf Number

QP 144.F85 H357 2003

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6.

Handbook of fermented functional foods

Author

Farnworth, Edward R.

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ONLINE

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7.

Cheese and fermented milk foods

Author

Kosikowski, Frank V.

Preferred Shelf Number

SF 271 K62 1982

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8.

Fermented foods in health and disease prevention

Author

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

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ONLINE

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

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9.

Beneficial microbes in fermented and functional foods

Author

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

Preferred Shelf Number

ONLINE(356591.1)

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10.

Fermented foods and beverages of the world

Author

Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.

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11.

Fermented foods and beverages of the world

Author

Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.

Preferred Shelf Number

ONLINE(312855.1)

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

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12.

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)

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ONLINE

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

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13.

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)

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

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14.

Himalayan fermented foods microbiology, nutrition, and ethnic values

Author

Tamang, Jyoti Prakash.

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ONLINE

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15.

Molecular techniques in the microbial ecology of fermented foods

Author

Cocolin, Luca. Ercolini, Danilo.

Preferred Shelf Number

TP371.44 .M65 2008

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16.

Molecular Techniques in the Microbial Ecology of Fermented Foods

Author

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

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ONLINE

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

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17.

Solid state fermentation for foods and beverages

Author

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

Preferred Shelf Number

TP248.25.S64 S57 2014

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18.

Valorization of food processing by-products

Author

Chandrasekaran, Margam, 1956-

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ONLINE

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19.

Cocoa and coffee fermentations

Author

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

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ONLINE(356888.1)

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20.

Handbook of indigenous foods involving alkaline fermentation

Author

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

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ONLINE(356361.1)

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21.

Microbial biotechnology in food and health

Author

Ray, Ramesh C.

Preferred Shelf Number

XX(522463.1)

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

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22.

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

Author

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

Preferred Shelf Number

XX(522394.1)

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

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23.

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)

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

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24.

Soft Chemistry and Food Fermentation

Author

Grumezescu, Alexandru Mihai. Holban, Alina Maria.

Preferred Shelf Number

ONL♯ʻNE

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

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25.

Starter cultures in food production

Author

Speranza, Barbara, editor.

Preferred Shelf Number

ONLINE

Electronic Access

Wiley Online Library

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26.

Soft Chemistry and Food Fermentation

Author

Grumezescu, Alexandru Mihai. Holban, Alina Maria.

Preferred Shelf Number

QD478 S64 2017

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27.

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)

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

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28.

Microorganisms and fermentation of traditional foods

Author

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

Preferred Shelf Number

ONLINE(356650.1)

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29.

Biotechnology in agriculture and food processing : opportunities and challenges

Author

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

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30.

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

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31.

Fermentation processes engineering in the food industry

Author

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

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32.

Handbook of animal-based fermented food and beverage technology

Author

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

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ONLINE

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33.

Fermentation effects on food properties

Author

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

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ONLINE

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34.

Lactic acid bacteria microbiological and functional aspects

Author

Salminen, Seppo.

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35.

Handbook of plant-based fermented food and beverage technology

Author

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

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ONLINE

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36.

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.

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37.

Handbook of fermented meat and poultry

Author

Toldra, Fidel. Hui, Y. H.

Preferred Shelf Number

TP371.44 H357 2008

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38.

Handbook of fermented meat and poultry

Author

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

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ONLINE

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

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39.

Food, fermentation, and micro-organisms

Author

Bamforth, Charles W.

Preferred Shelf Number

QR151 .B355 2005

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40.

Food, fermentation, and micro-organisms

Author

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

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ONLINE

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

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41.

Handbook of food and beverage fermentation technology

Author

Hui, Y. H. (Yiu H.)

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ONLINE

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42.

Fermentation and food safety

Author

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

Preferred Shelf Number

TP 371.44 F47 2001

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43.

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)

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ONLINE

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

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