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Download New Knowledge Of Food Microbiology In Asia Volume Ii full books in PDF, epub, and Kindle. Read online New Knowledge Of Food Microbiology In Asia Volume Ii ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author: Chunbao Li
Publisher: Frontiers Media SA
Published: 2022-11-30
Total Pages: 173
ISBN-13: 2832507743
DOWNLOAD EBOOKDownload or read book New Knowledge of Food Microbiology in Asia, Volume II written by Chunbao Li and published by Frontiers Media SA. This book was released on 2022-11-30 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: V.K. Joshi
Publisher: CRC Press
Published: 2016-01-05
Total Pages: 916
ISBN-13: 143988790X
DOWNLOAD EBOOKIndigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o
Download or read book Indigenous Fermented Foods of South Asia written by V.K. Joshi and published by CRC Press. This book was released on 2016-01-05 with total page 916 pages. Available in PDF, EPUB and Kindle. Book excerpt: Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o
Author: Jyoti Prakash Tamang
Publisher: Springer
Published: 2016-08-05
Total Pages: 419
ISBN-13: 8132228006
DOWNLOAD EBOOKAsia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.
Download or read book Ethnic Fermented Foods and Alcoholic Beverages of Asia written by Jyoti Prakash Tamang and published by Springer. This book was released on 2016-08-05 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.
Author: Christophe Wiart
Publisher: CRC Press
Published: 2021-09-28
Total Pages: 519
ISBN-13: 1000445895
DOWNLOAD EBOOKMedicinal Plants in the Asia Pacific for Zoonotic Pandemics provides an unprecedented, comprehensive overview of the botany, ethnopharmacology, and pharmacology of more than 100 plants used in the traditional medical systems of Asia and Pacific medicine for the treatment of microbial infections. It discusses their actions and potentials against viruses, bacteria, and fungi that represent a threat of epidemic and pandemic diseases, with an emphasis on the molecular basis and cellular pathways. This book presents for each plant the botanical classification, synonyms, scientific names, local names, habitat, distribution, botanical description, traditional medicinal uses, antimicrobial activities, active antimicrobial principles, and commentaries. This volume is a critical reference for anyone involved in the development of lead molecules or phytopharmaceutical products for the prevention or treatment of pandemic viral, bacterial, or fungal infections. FEATURES Includes phylogenetic presentations of medicinal plants and a chemotaxonomical rationale of antiviral, antibacterial, and antifungal actions Discusses the chemical structure–activity relationship, pharmacokinetics, and oral bioavailability of antimicrobial principles Introduces the molecular mechanism of natural products on viruses, bacteria, and fungi Contains a selection of handmade botanical plates and useful bibliographic references This book is a useful research tool for postgraduates, academics, and the pharmaceutical, herbal, and nutrition industries. Medicinal Plants in the Asia Pacific for Zoonotic Pandemics includes commentary sections that invite further research and reflection on the fascinating and timely subject of the development of leads or herbals from Asia-Pacific medicinal plants to safeguard humanity against COVID-19 and the forthcoming waves of viral, bacterial, or fungal pandemics. This book is an ideal reference text for medicinal plant enthusiasts.
Download or read book Medicinal Plants in the Asia Pacific for Zoonotic Pandemics, Volume 2 written by Christophe Wiart and published by CRC Press. This book was released on 2021-09-28 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Medicinal Plants in the Asia Pacific for Zoonotic Pandemics provides an unprecedented, comprehensive overview of the botany, ethnopharmacology, and pharmacology of more than 100 plants used in the traditional medical systems of Asia and Pacific medicine for the treatment of microbial infections. It discusses their actions and potentials against viruses, bacteria, and fungi that represent a threat of epidemic and pandemic diseases, with an emphasis on the molecular basis and cellular pathways. This book presents for each plant the botanical classification, synonyms, scientific names, local names, habitat, distribution, botanical description, traditional medicinal uses, antimicrobial activities, active antimicrobial principles, and commentaries. This volume is a critical reference for anyone involved in the development of lead molecules or phytopharmaceutical products for the prevention or treatment of pandemic viral, bacterial, or fungal infections. FEATURES Includes phylogenetic presentations of medicinal plants and a chemotaxonomical rationale of antiviral, antibacterial, and antifungal actions Discusses the chemical structure–activity relationship, pharmacokinetics, and oral bioavailability of antimicrobial principles Introduces the molecular mechanism of natural products on viruses, bacteria, and fungi Contains a selection of handmade botanical plates and useful bibliographic references This book is a useful research tool for postgraduates, academics, and the pharmaceutical, herbal, and nutrition industries. Medicinal Plants in the Asia Pacific for Zoonotic Pandemics includes commentary sections that invite further research and reflection on the fascinating and timely subject of the development of leads or herbals from Asia-Pacific medicinal plants to safeguard humanity against COVID-19 and the forthcoming waves of viral, bacterial, or fungal pandemics. This book is an ideal reference text for medicinal plant enthusiasts.
Author: Jyoti Prakash Tamang
Publisher: CRC Press
Published: 2015-04-07
Total Pages: 624
ISBN-13: 1466588101
DOWNLOAD EBOOKHealth Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme
Download or read book Health Benefits of Fermented Foods and Beverages written by Jyoti Prakash Tamang and published by CRC Press. This book was released on 2015-04-07 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme
Author: Ramesh C. Ray
Publisher: CRC Press
Published: 2017-05-25
Total Pages: 715
ISBN-13: 1351793764
DOWNLOAD EBOOKThis book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.
Download or read book Fermented Foods, Part II written by Ramesh C. Ray and published by CRC Press. This book was released on 2017-05-25 with total page 715 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.
Author: Y. H. Hui
Publisher: CRC Press
Published: 2012-05-21
Total Pages: 1536
ISBN-13: 1482260700
DOWNLOAD EBOOKFermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Download or read book Handbook of Fermented Food and Beverage Technology Two Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-21 with total page 1536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Author: Maria R. Kosseva
Publisher: Academic Press
Published: 2016-11-01
Total Pages: 758
ISBN-13: 0128010347
DOWNLOAD EBOOKScience and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines
Download or read book Science and Technology of Fruit Wine Production written by Maria R. Kosseva and published by Academic Press. This book was released on 2016-11-01 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits Explores options for reducing post-harvest losses, which are especially high in developing countries Stimulates research and development efforts in non-grape wines
Author:
Publisher: ScholarlyEditions
Published: 2012-12-10
Total Pages: 149
ISBN-13: 1464971455
DOWNLOAD EBOOKSalmonella Infections: New Insights for the Healthcare Professional / 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Salmonella Infections. The editors have built Salmonella Infections: New Insights for the Healthcare Professional / 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Salmonella Infections in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Salmonella Infections: New Insights for the Healthcare Professional / 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Download or read book Salmonella Infections: New Insights for the Healthcare Professional: 2012 Edition written by and published by ScholarlyEditions. This book was released on 2012-12-10 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt: Salmonella Infections: New Insights for the Healthcare Professional / 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Salmonella Infections. The editors have built Salmonella Infections: New Insights for the Healthcare Professional / 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Salmonella Infections in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Salmonella Infections: New Insights for the Healthcare Professional / 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: William Shurtleff
Publisher: Soyinfo Center
Published: 2010-12
Total Pages: 1128
ISBN-13: 1928914314
DOWNLOAD EBOOKCovers Afghanistan, Bangladesh, Bhutan, India, Nepal, Pakistan, Sikkim, and Sri Lanka.
Download or read book History of Soybeans and Soyfoods in South Asia / Indian Subcontinent (1656-2010) written by William Shurtleff and published by Soyinfo Center. This book was released on 2010-12 with total page 1128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers Afghanistan, Bangladesh, Bhutan, India, Nepal, Pakistan, Sikkim, and Sri Lanka.
