The first volume in a series covering the latest information in microbiology, biotechnology, and ...

Traditional fermented foods are not only the staple food for most of developing countries but als...

Advances in Lignocellulosic Biofuel Production Systems focuses on general topics such as novel pr...

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the late...

Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins b...

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf...

This book reviews the use of fermentation to develop healthy and functional foods and beverages a...

This book reviews the use of fermentation to develop healthy and functional foods and beverages a...

Bioethanol Production from Food Crops: Sustainable Sources, Interventions and Challenges comprehe...

Fish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, ...

Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins b...

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut,...