This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiativ...Lasīt vairāk
This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiativ...Lasīt vairāk
Agricultural residues are a significant waste product of modern agriculture. These residues mainly include crop residues, industrial processing wastes, livestock wastes, and fruit and vegetable wastes and are usually left to decompose, leading to env...Lasīt vairāk
Agricultural residues are a significant waste product of modern agriculture. These residues mainly include crop residues, industrial processing wastes, livestock wastes, and fruit and vegetable wastes and are usually left to decompose, leading to env...Lasīt vairāk
This edited book brings forth comprehensive information on the bioprocessing and biovalorization of root (i.e., cassava, sweet potato, yams, and aroids), tuber (i.e., potato, carrot, turnip, artichoke and beet root), and bulb (i.e., onion and garlic)...Lasīt vairāk
This edited book brings forth comprehensive information on the bioprocessing and biovalorization of root (i.e., cassava, sweet potato, yams, and aroids), tuber (i.e., potato, carrot, turnip, artichoke and beet root), and bulb (i.e., onion and garlic)...Lasīt vairāk
The book intends to capture the most critical issue that has cropped up as an aftermath of the Corona pandemic- the phenomenon of widening of global inequalities across nations depending upon their economic position, support policies of the governmen...Lasīt vairāk
The book intends to capture the most critical issue that has cropped up as an aftermath of the Corona pandemic- the phenomenon of widening of global inequalities across nations depending upon their economic position, support policies of the governmen...Lasīt vairāk
Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolec...Lasīt vairāk
Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolec...Lasīt vairāk
Advances in Lignocellulosic Biofuel Production Systems focuses on general topics such as novel pretreatment strategies, lignocellulosic biomass as a suitable feedstock for biofuels, lifecycle assessment and integrated biorefineries. Furthermore, the...Lasīt vairāk
Advances in Lignocellulosic Biofuel Production Systems focuses on general topics such as novel pretreatment strategies, lignocellulosic biomass as a suitable feedstock for biofuels, lifecycle assessment and integrated biorefineries. Furthermore, the...Lasīt vairāk
This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs are a special group of solid waste (biomass) that ne...Lasīt vairāk
This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs are a special group of solid waste (biomass) that ne...Lasīt vairāk
Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals...Lasīt vairāk
Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals...Lasīt vairāk
Didier Montet, Catherine Brabet, Ramesh C. Ray, Sabine Galindo
Sērija : Food Biology Series
(Izdošanas datums: 10-Jun-2021, PDF+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781000370133)
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in p...Lasīt vairāk
Didier Montet, Catherine Brabet, Ramesh C. Ray, Sabine Galindo
Sērija : Food Biology Series
(Izdošanas datums: 10-Jun-2021, EPUB+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781000370157)
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in p...Lasīt vairāk
Didier Montet, Catherine Brabet, Sabine Schorr-Galindo, Ramesh C. Ray
Sērija : Food Biology Series
(Izdošanas datums: 02-Jun-2021, PDF+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781000427493)
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in p...Lasīt vairāk
Didier Montet, Catherine Brabet, Sabine Schorr-Galindo, Ramesh C. Ray
Sērija : Food Biology Series
(Izdošanas datums: 02-Jun-2021, EPUB+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781000427509)
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in p...Lasīt vairāk
