Microbiology And Technology Of Fermented Foods
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Author |
: Robert W. Hutkins |
Publisher |
: John Wiley & Sons |
Total Pages |
: 488 |
Release |
: 2008-02-28 |
ISBN-10 |
: 9780470276242 |
ISBN-13 |
: 047027624X |
Rating |
: 4/5 (42 Downloads) |
Synopsis Microbiology and Technology of Fermented Foods by : Robert W. Hutkins
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.
Author |
: Robert W. Hutkins |
Publisher |
: Wiley-Blackwell |
Total Pages |
: 536 |
Release |
: 2013-07-29 |
ISBN-10 |
: 0813802083 |
ISBN-13 |
: 9780813802084 |
Rating |
: 4/5 (83 Downloads) |
Synopsis Microbiology and Technology of Fermented Foods 2E by : Robert W. Hutkins
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.
Author |
: Y. H. Hui |
Publisher |
: CRC Press |
Total Pages |
: 934 |
Release |
: 2004-03-19 |
ISBN-10 |
: 0203913558 |
ISBN-13 |
: 9780203913550 |
Rating |
: 4/5 (58 Downloads) |
Synopsis Handbook of Food and Beverage Fermentation Technology by : Y. H. Hui
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
Author |
: National Research Council |
Publisher |
: National Academies Press |
Total Pages |
: 208 |
Release |
: 1992-02-01 |
ISBN-10 |
: 9780309046855 |
ISBN-13 |
: 0309046858 |
Rating |
: 4/5 (55 Downloads) |
Synopsis Applications of Biotechnology in Traditional Fermented Foods by : National Research Council
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.
Author |
: Ramesh C. Ray |
Publisher |
: CRC Press |
Total Pages |
: 390 |
Release |
: 2014-08-21 |
ISBN-10 |
: 9781482223095 |
ISBN-13 |
: 1482223090 |
Rating |
: 4/5 (95 Downloads) |
Synopsis Microorganisms and Fermentation of Traditional Foods by : Ramesh C. Ray
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 biolog
Author |
: Wilhelm Holzapfel |
Publisher |
: Elsevier |
Total Pages |
: 587 |
Release |
: 2014-09-20 |
ISBN-10 |
: 9781782420248 |
ISBN-13 |
: 178242024X |
Rating |
: 4/5 (48 Downloads) |
Synopsis Advances in Fermented Foods and Beverages by : Wilhelm Holzapfel
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.
Author |
: B.J. Wood |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 889 |
Release |
: 2012-12-06 |
ISBN-10 |
: 9781461303091 |
ISBN-13 |
: 1461303095 |
Rating |
: 4/5 (91 Downloads) |
Synopsis Microbiology of Fermented Foods by : B.J. Wood
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.
Author |
: Charles W. Bamforth |
Publisher |
: John Wiley & Sons |
Total Pages |
: 234 |
Release |
: 2008-04-15 |
ISBN-10 |
: 9780470995266 |
ISBN-13 |
: 0470995262 |
Rating |
: 4/5 (66 Downloads) |
Synopsis Food, Fermentation and Micro-organisms by : Charles W. Bamforth
Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development. Internationally respected author Coverage of all major uses of fermentation in the food industry Practical coverage of food processing in relation to fermentation A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.
Author |
: Priscilla C. Sanchez |
Publisher |
: UP Press |
Total Pages |
: 542 |
Release |
: 2008 |
ISBN-10 |
: 9789715425544 |
ISBN-13 |
: 9715425542 |
Rating |
: 4/5 (44 Downloads) |
Synopsis Philippine Fermented Foods by : Priscilla C. Sanchez
"Based on the author's extensive experience as professor and practitioner in the field of applied microbiology, the book provides a detailed description of Philippine fermented foods, the process of improving traditional fermentation methods, and the production of nutritious, safe, and wholesome foods through fermentation. Standards, regulations, and laws promulgated for the proper monitoring of fermented foods to ensure their safety are also discussed." "The comprehensive data presented on ethnic foods are not found elsewhere, making it an indispensable resource for scientists, food technologists, students, teachers, as well as the food industry."--BOOK JACKET.
Author |
: Jyoti Prakash Tamang |
Publisher |
: CRC Press |
Total Pages |
: 306 |
Release |
: 2009-08-17 |
ISBN-10 |
: 9781420093254 |
ISBN-13 |
: 1420093258 |
Rating |
: 4/5 (54 Downloads) |
Synopsis Himalayan Fermented Foods by : Jyoti Prakash Tamang
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive