Búsqueda de LIBROS DEL AUTOR: ramesh c ray

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  • MYCOTOXINS IN FOOD AND BEVERAGES
    ebook
    MYCOTOXINS IN FOOD AND BEVERAGES
    DIDIER MONTET, CATHERINE BRABET, SABINE SCHORR-GALINDO AND RAMESH C. RAY
    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 processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major con...

    $1,900.00

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  • MYCOTOXINS IN FOOD AND BEVERAGES
    ebook
    MYCOTOXINS IN FOOD AND BEVERAGES
    DIDIER MONTET / CATHERINE BRABET / SABINE SCHORR-GALINDO / RAMESH C. RAY
    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 processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major con...

    $1,800.00

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  • WINEMAKING
    ebook
    WINEMAKING
    RAMESH C. RAY / V. K. JOSHI
    Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative. The preparation of wine involves steps...

    $2,540.00

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  • FERMENTED FOODS, PART II
    ebook
    FERMENTED FOODS, PART II
    RAMESH C. RAY
    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 g...

    $1,360.00

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  • MICROBIAL ENZYME TECHNOLOGY IN FOOD APPLICATIONS
    ebook
    MICROBIAL ENZYME TECHNOLOGY IN FOOD APPLICATIONS
    RAMESH C. RAY / ‎CRISTINA M. ROSELL
    The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This bo...

    $1,360.00

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  • MICROORGANISMS AND FERMENTATION OF TRADITIONAL FOODS
    ebook
    MICROORGANISMS AND FERMENTATION OF TRADITIONAL FOODS
    RAMESH C. RAY
    The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog ...

    $5,800.00

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