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SARKAR PRABIR KUMAR ET.AL

ISBN 10: 1466565292 ISBN 13: 9781466565296

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SARKAR PRABIR KUMAR ET.AL

ISBN 10: 1466565292 ISBN 13: 9781466565296

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SARKAR PRABIR KUMAR ET.AL

ISBN 10: 1466565292 ISBN 13: 9781466565296

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SARKAR PRABIR KUMAR ET.AL

ISBN 10: 1466565292 ISBN 13: 9781466565296

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SARKAR PRABIR KUMAR ET.AL

ISBN 10: 1466565292 ISBN 13: 9781466565296

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Published by Taylor Francis Inc, United States (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Taylor Francis Inc, United States, 2014. Hardback. Condition: New. Language: English . Brand New Book. Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. * Focuses on how fermentation of food remains an important aspect of food processing * Describes how fermentation of food contributes to its preservation * Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas. Seller Inventory # AA69781466565296

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Sarkar, Prabir K.

Published by CRC Press (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: CRC Press, 2014. HRD. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # FT-9781466565296

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ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Condition: New. Depending on your location, this item may ship from the US or UK. Seller Inventory # 97814665652960000000

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Published by Taylor & Francis Group

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Taylor & Francis Group. Condition: New. pp. 712. Seller Inventory # 94651168

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Published by CRC Press

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: CRC Press. Condition: New. Hardcover. Worldwide shipping. FREE fast shipping inside USA (express 2-3 day delivery also available). Tracking service included. Ships from United States of America. Seller Inventory # 1466565292

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Sarkar, Prabir K.

Published by Taylor and Francis (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Taylor and Francis, 2014. HRD. Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # VT-9781466565296

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Published by Taylor Francis Inc, United States (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Taylor Francis Inc, United States, 2014. Hardback. Condition: New. Language: English . Brand New Book. Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. * Focuses on how fermentation of food remains an important aspect of food processing * Describes how fermentation of food contributes to its preservation * Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas. Seller Inventory # AA69781466565296

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Sarkar, Prabir K.

Published by Taylor and Francis (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Taylor and Francis, 2014. HRD. Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # IB-9781466565296

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Prabir Kumar Sarkar, M. J. Robert Nout

Published by Taylor & Francis Inc

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Taylor & Francis Inc. Hardback. Condition: new. BRAND NEW, Handbook of Indigenous Foods Involving Alkaline Fermentation, Prabir Kumar Sarkar, M. J. Robert Nout, Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. * Focuses on how fermentation of food remains an important aspect of food processing * Describes how fermentation of food contributes to its preservation * Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas. Seller Inventory # B9781466565296

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

Published by Taylor and Francis 2014-07-28, Boca Raton (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Taylor and Francis 2014-07-28, Boca Raton, 2014. hardback. Condition: New. Seller Inventory # 9781466565296

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Published by CRC Press (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: CRC Press, 2014. Hardcover. Condition: Very Good. Great condition with minimal wear, aging, or shelf wear. Seller Inventory # P021466565292

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Published by Taylor Francis Inc, United States (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Taylor Francis Inc, United States, 2014. Hardback. Condition: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. * Focuses on how fermentation of food remains an important aspect of food processing * Describes how fermentation of food contributes to its preservation * Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas. Seller Inventory # BTE9781466565296

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Published by CRC Press (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: CRC Press, 2014. Hardcover. Condition: New. Never used!. Seller Inventory # 1466565292

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SARKAR, PRABIR K.; NOUT, M.J. ROBERT

Published by CRC Press (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: CRC Press, 2014. Hardback. Condition: NEW. 9781466565296 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Seller Inventory # HTANDREE0738298

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Sarkar Prabir K. Et.Al

Published by Crc Press, UK (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Crc Press, UK, 2014. Hardcover. Condition: Brand New. Book Condition:- Brand New. Secured Packaging. Fast DeliveryBookseller Inventory # STM-9781466565296. book. Seller Inventory # STM-9781466565296

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Sarkar, Prabir Kumar (Editor)/ Nout, M.j. Robert (Editor)

Published by CRC Pr I Llc (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: CRC Pr I Llc, 2014. Hardcover. Condition: Brand New. 1st edition. 600 pages. 9.29x6.54x1.57 inches. In Stock. Seller Inventory # __1466565292

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Prabir Kumar Sarkar

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Hardcover. Condition: New. Hardcover. Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 629 pages. 0.975. Seller Inventory # 9781466565296

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Published by CRC Press (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: CRC Press, 2014. Hardcover. Condition: New. book. Seller Inventory # M1466565292

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Published by CRC Press

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: CRC Press. Hardcover. Condition: New. 1466565292 Special order direct from the distributor. Seller Inventory # ING9781466565296

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Prabir Kumar Sarkar

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: Hardcover. Condition: New. Hardcover. Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the sub.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 629 pages. 0.975. Seller Inventory # 9781466565296

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Sarkar, Prabir Kumar (Editor)/ Nout, M.j. Robert (Editor)

Published by CRC Pr I Llc (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: CRC Pr I Llc, 2014. Hardcover. Condition: Brand New. 1st edition. 600 pages. 9.29x6.54x1.57 inches. In Stock. Seller Inventory # x-1466565292

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Published by CRC Press (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: CRC Press, 2014. Hardcover. Condition: As New. As New. book. Seller Inventory # F5S7-0-Z-1466565292-5

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CRC Press

Published by CRC Press (2014)

ISBN 10: 1466565292 ISBN 13: 9781466565296

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About this Item: CRC Press, 2014. Hardcover. Condition: Good. 1. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Seller Inventory # 1466565292

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