9781836991809 - fermented foods and beverages: functionalities and nutritional aspects (21 risultati)
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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EUR 132,62
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 141,33
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 141,77
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Da: California Books, Miami, FL, U.S.A.California Books
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EUR 150,30
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 146,24
EUR 7,60 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 156,86
EUR 2,28 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 150,04
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 152,68
EUR 17,53 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 162,49
EUR 11,00 spedizioneSpedito da Italia a U.S.A.Quantità: Più di 20 disponibili
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 162,91
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Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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EUR 171,69
EUR 18,71 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 175,92
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Fermented Foods and Beverages Functionalities and Nutritional Aspects
Ray, Dr Ramesh C (Editor)/ Azevedo, Prof Vasco (Editor)/ Ray, Dr Ramesh C (Series Editor)
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 191,29
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Hardcover. Condizione: Brand New. 328 pages. 6.77x2.00x9.61 inches. In Stock.
Fermented Foods and Beverages Functionalities and Nutritional Aspects
Ramesh C Ray|Vasco Azevedo|Oluwafemi Ayode Adebo|S. Chakkaravarthi|Mehul Chudasama
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Da: moluna, Greven, Germaniamoluna
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EUR 152,01
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Condizione: New.
Fermented Foods and Beverages Functionalities and Nutritional Aspects
Ray, Dr Ramesh C (Editor)/ Azevedo, Prof Vasco (Editor)/ Ray, Dr Ramesh C (Series Editor)
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 199,86
EUR 14,61 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardcover. Condizione: Brand New. 328 pages. 6.77x2.00x9.61 inches. In Stock.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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EUR 221,84
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Condizione: New.
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Da: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
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EUR 240,08
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contamination, to… extend their shelf life and to enrich their flavour. While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (including beer) have a long history, more modern scientific research has analysed the microbial species responsible for these processes and established the value of probiotic bacteria due to the production of health-promoting metabolites. This book discusses the history of the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. Different chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for the manufacture of these foods, such as cereal-based foods and beverages, legume-based foods, fish fermentation, fermented vegetables, fermented milk and dairy products, kombucha fermentation and more. Additional chapters cover the safety aspects of fermented foods, the health benefits of fermented food consumption related to healthy gut microbiota, the microbiota-gut-brain axis, mental health and the management of metabolic disorders. The use of innovative packaging technology for fermented foods and beverages is also covered. Aimed at those dedicated to studying fermented food technology and those with a more general interest in the area, this book is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 209,00
EUR 30,50 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. Neuware - Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contaminati…on, to extend their shelf life and to enrich their flavour.While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (including beer) have a long history, more modern scientific research has analysed the microbial species responsible for these processes and established the value of probiotic bacteria due to the production of health-promoting metabolites.This book discusses the history of the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. Different chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for the manufacture of these foods, such as cereal-based foods and beverages, legume-based foods, fish fermentation, fermented vegetables, fermented milk and dairy products, kombucha fermentation and more.Additional chapters cover the safety aspects of fermented foods, the health benefits of fermented food consumption related to healthy gut microbiota, the microbiota-gut-brain axis, mental health and the management of metabolic disorders. The use of innovative packaging technology for fermented foods and beverages is also covered.Aimed at those dedicated to studying fermented food technology and those with a more general interest in the area, this book is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption.
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Da: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 243,61
EUR 43,17 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contamination, to… extend their shelf life and to enrich their flavour. While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (including beer) have a long history, more modern scientific research has analysed the microbial species responsible for these processes and established the value of probiotic bacteria due to the production of health-promoting metabolites. This book discusses the history of the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. Different chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for the manufacture of these foods, such as cereal-based foods and beverages, legume-based foods, fish fermentation, fermented vegetables, fermented milk and dairy products, kombucha fermentation and more. Additional chapters cover the safety aspects of fermented foods, the health benefits of fermented food consumption related to healthy gut microbiota, the microbiota-gut-brain axis, mental health and the management of metabolic disorders. The use of innovative packaging technology for fermented foods and beverages is also covered. Aimed at those dedicated to studying fermented food technology and those with a more general interest in the area, this book is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption.
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- Print on Demand
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 176,32
EUR 43,24 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial conta…mination, to extend their shelf life and to enrich their flavour. While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (including beer) have a long history, more modern scientific research has analysed the microbial species responsible for these processes and established the value of probiotic bacteria due to the production of health-promoting metabolites. This book discusses the history of the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. Different chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for the manufacture of these foods, such as cereal-based foods and beverages, legume-based foods, fish fermentation, fermented vegetables, fermented milk and dairy products, kombucha fermentation and more. Additional chapters cover the safety aspects of fermented foods, the health benefits of fermented food consumption related to healthy gut microbiota, the microbiota-gut-brain axis, mental health and the management of metabolic disorders. The use of innovative packaging technology for fermented foods and beverages is also covered. Aimed at those dedicated to studying fermented food technology and those with a more general interest in the area, this book is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption. This book discusses the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. It is is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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- Print on Demand
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 218,07
EUR 18,71 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
