Encyclopaedia Of Microbiology And Technology Of Fermented Foods
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Encyclopaedia Of Microbiology And Technology Of Fermented Foods
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Author : Stephanie N. Chilton
language : en
Publisher:
Release Date : 2016-04
Encyclopaedia Of Microbiology And Technology Of Fermented Foods written by Stephanie N. Chilton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04 with categories.
Microbiology And Technology Of Fermented Foods
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Author : Robert W. Hutkins
language : en
Publisher: John Wiley & Sons
Release Date : 2018-09-04
Microbiology And Technology Of Fermented Foods written by Robert W. Hutkins and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-04 with Technology & Engineering categories.
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
Encyclopedia Of Food Microbiology
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Author : Carl A. Batt
language : en
Publisher: Academic Press
Release Date : 2014-04-02
Encyclopedia Of Food Microbiology written by Carl A. Batt and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-02 with Technology & Engineering categories.
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Microbiology And Technology Of Fermented Foods
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Author : Robert Wayne Hutkins
language : en
Publisher:
Release Date : 2014
Microbiology And Technology Of Fermented Foods written by Robert Wayne Hutkins and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Fermented foods categories.
Microbiology Of Fermented Foods
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Author : B.J. Wood
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Microbiology Of Fermented Foods written by B.J. Wood and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.
Encyclopaedia Of Food Microbiology And Food Fermentation Biotechnology
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Author : Ranvijay Singh
language : en
Publisher: Koros Press
Release Date : 2012-08
Encyclopaedia Of Food Microbiology And Food Fermentation Biotechnology written by Ranvijay Singh and has been published by Koros Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08 with Fermented foods categories.
Fermentation is one way microorganisms can change a food. Yeast is used to leaven bread, brew beer and make wine. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi. This encyclopedia looks at microbiology and food-fermentation biotechnology.
Fermented Foods Part Ii
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Author : Ramesh C. Ray
language : en
Publisher: CRC Press
Release Date : 2017-05-25
Fermented Foods Part Ii written by Ramesh C. Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-25 with Technology & Engineering categories.
This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the 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 includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
Encyclopedia Of Food Science And Technology
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Author : Yiu H. Hui
language : en
Publisher:
Release Date : 1992
Encyclopedia Of Food Science And Technology written by Yiu H. Hui and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Encyclopedias and dictionaries categories.
Advances In Fermented Foods And Beverages
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Author : Wilhelm Holzapfel
language : en
Publisher: Elsevier
Release Date : 2014-09-20
Advances In Fermented Foods And Beverages written by Wilhelm Holzapfel and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-20 with Technology & Engineering categories.
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.
Microorganisms And Fermentation Of Traditional Foods
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Author : Ramesh C. Ray
language : en
Publisher: CRC Press
Release Date : 2014-08-21
Microorganisms And Fermentation Of Traditional Foods written by Ramesh C. Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-21 with Technology & Engineering categories.
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 biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.