Microbiology and Technology of Fermented Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microbiology and Technology of Fermented Foods write by Robert W. Hutkins. This book was released on 2008-02-28. Microbiology and Technology of Fermented Foods available in PDF, EPUB and Kindle. 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.
Microbiology and Technology of Fermented Foods 2E
Microbiology and Technology of Fermented Foods 2E - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Microbiology and Technology of Fermented Foods 2E write by Robert W. Hutkins. This book was released on 2013-07-29. Microbiology and Technology of Fermented Foods 2E available in PDF, EPUB and Kindle. In the second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins has fully updated his landmark text on food fermentation microbiology. This authoritative volume not only serves as a comprehensive and contemporary reference book covering the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy, but also as an unparalleled course text for the microbiology and processing of fermented foods. Following a brief history and evolution of microbiology and fermented foods, the initial chapters provide the reader with an appropriate background in microbiology, biochemistry and fermentation science. 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, fermented meats, fermented vegetables, bread, beer, wine, vinegar, and fermentation of foods in the Orient. Highlighting the second edition are new chapters on distilled spirits and other alcoholic products; fermentation of cocoa, coffee, and tea; and indigenous fermented foods. Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Microbiology and Technology of Fermented Foods, Second Edition will appeal to anyone dealing in food fermentations – students, professors, researchers, and industry professionals.
Applications of Biotechnology in Traditional Fermented Foods
Applications of Biotechnology in Traditional Fermented Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Applications of Biotechnology in Traditional Fermented Foods write by National Research Council. This book was released on 1992-02-01. Applications of Biotechnology in Traditional Fermented Foods available in PDF, EPUB and Kindle. In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Advances in Fermented Foods and Beverages
Advances in Fermented Foods and Beverages - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Advances in Fermented Foods and Beverages write by Wilhelm Holzapfel. This book was released on 2014-09-20. Advances in Fermented Foods and Beverages available in PDF, EPUB and Kindle. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
Handbook of Food and Beverage Fermentation Technology
Handbook of Food and Beverage Fermentation Technology - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Food and Beverage Fermentation Technology write by Y. H. Hui. This book was released on 2004-03-19. Handbook of Food and Beverage Fermentation Technology available in PDF, EPUB and Kindle. Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel
