Open access peer-reviewed Edited Volume

Fermentation

Processes, Benefits and Risks

Edited by Marta Laranjo

University of Évora

This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.

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FermentationProcesses, Benefits and RisksEdited by Marta Laranjo

Published: November 3rd 2021

DOI: 10.5772/intechopen.87513

ISBN: 978-1-83968-817-1

Print ISBN: 978-1-83968-816-4

eBook (PDF) ISBN: 978-1-83968-818-8

Copyright year: 2021

Books open for chapter submissions

911 Total Chapter Downloads

2 Crossref Citations

3 Dimensions Citations

chaptersDownloads

Open access peer-reviewed

1. Fermentation in the Perspective of Agriculture

By Tolulope Oreoluwa Faniyi and Olukayode Stephen Oyatokun

73

Open access peer-reviewed

2. Strategies for Enhancing Product Yield: Design of Experiments (DOE) for Escherichia coli Cultivation

By Puneet Kumar Gupta and Jyotheeswara Reddy Edula

90

Open access peer-reviewed

3. Prospects of Biocatalyst Purification Enroute Fermentation Processes

By Michael Bamitale Osho and Sarafadeen Olateju Kareem

112

Open access peer-reviewed

4. Integrated Biorefinery Approach to Lignocellulosic and Algal Biomass Fermentation Processes

By Felix Offei

153

Open access peer-reviewed

5. Fermentation of Bovine, Non-Bovine and Vegetable Milk

By Tridjoko Wisnu Murti

63

Open access peer-reviewed

6. Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

By Éva György and Éva Laslo

108

Open access peer-reviewed

7. Fermentation of Cocoa Beans

By Romel E. Guzmán-Alvarez and José G. Márquez-Ramos

112

Open access peer-reviewed

8. Aroma Profile of Arabica Coffee Based on Ohmic Fermentation

By Reta Reta, Salengke Salengke, Mursalim Mursalim, Junaedi Muhidong, Sitti Nurmiah, Ophirtus Sumule and Fitri Fitri

52

Open access peer-reviewed

9. From Food Waste to Volatile Fatty Acids towards a Circular Economy

By Mónica Carvalheira and Anouk F. Duque

148

Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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