Microbiology and Technology of Fermented Foods
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Microbiology and Technology of Fermented Foods
by Robert W. Hutkins
Pages: 475 pages
Publisher: -
Edition: 2006
Language: English
ISBN: 978-0813800189
Description
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy.
In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods:
• Cultured Dairy Products
• Cheese
• Meat Fermentation
• Fermented Vegetables
• Bread Fermentation
• Beer Fermentation
• Wine Fermentation
• Vinegar Fermentation
• Fermentation of Foods in the Orient
Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.
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Last edited by Motoko; 24th January 2013 at 08:53 PM. Reason: ADD INFO, IMAGE, DESCRIPTION. TEMPLATE.
Microbiology and Technology of Fermented Foods
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Last edited by Micotil; 16th December 2012 at 09:45 AM. Reason: Remove expired
Microbiology and Technology of Fermented Foods
2006.
Alternative Updated 24/01/2013
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Last edited by Motoko; 24th January 2013 at 08:52 PM. Reason: UPDATE.
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