Fermented Beverage Production, Andrew G.H. Lea; John R. Piggott
Автор: Hutkins Robert W., Blanc Jean-Jacques, Brignole Mi Название: Microbiology and Technology of Fermented Foods ISBN: 0813800188 ISBN-13(EAN): 9780813800189 Издательство: Wiley Рейтинг: Цена: 36115.00 р. Наличие на складе: Поставка под заказ.
Описание: Presents a brief history and evolution of microbiology and fermented foods. This book offers an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties. It also describes how microorganisms are used to produce fermented foods and the development of a modern starter culture industry.
Автор: Geoffrey Campbell-Platt Название: Fermented Meats ISBN: 146135904X ISBN-13(EAN): 9781461359043 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts.
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, SecondEdition 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.
Автор: Toldra Название: Handbook of Fermented Meat and Poultry 2e ISBN: 1118522699 ISBN-13(EAN): 9781118522691 Издательство: Wiley Рейтинг: Цена: 28662.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes.
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