Fermentation Strategies in the Food and Beverage Industry

Author:

Bibra Mohit,Krishnaraj R. Navanietha,Sani Rajesh K.

Publisher

Wiley

Reference63 articles.

1. The recent advances in the nanotechnology and its applications in food processing: a review;Abbas K.;Journal of Food, Agriculture and Environment,2009

2. Anaerobic homolactate fermentation with Saccharomyces cerevisiae results in depletion of ATP and impaired metabolic activity;Abbott D.A.;FEMS Yeast Research,2009

3. Topical aspects of fermented foods;Adams M.;Trends in Food Science and Technology,1990

4. Yeast fermentation and the making of beer and wine;Alba‐Lois L.;Nature Education,2010

5. Alexandraki V. Tsakalidou E. Papadimitriou K. &Holzapfel W.(2013).Status and trends of the conservation and sustainable use of micro‐organisms in food processes. Background Study Paper (FAO).

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