Microbiology And Technology Of Fermented Foods 2e

Author : Robert W. Hutkins
Publisher : John Wiley & Sons
Page : 616 pages
File Size : 43,9 Mb
Release : 2018-09-04
Category : Technology & Engineering
ISBN : 9781119027560

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Microbiology and Technology of Fermented Foods by Robert W. Hutkins Pdf

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.

Author : Robert W. Hutkins
Publisher : Wiley-Blackwell
Page : 536 pages
File Size : 49,9 Mb
Release : 2013-07-29
Category : Electronic
ISBN : 0813802083

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Microbiology and Technology of Fermented Foods 2E by Robert W. Hutkins Pdf

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 : Ramesh C. Ray,Didier Montet
Publisher : CRC Press
Page : 525 pages
File Size : 42,5 Mb
Release : 2017-05-25
Category : Technology & Engineering
ISBN : 9781351793766

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Fermented Foods, Part II by Ramesh C. Ray,Didier Montet Pdf

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.

Author : Robert Wayne Hutkins
Publisher : Unknown
Page : 473 pages
File Size : 41,5 Mb
Release : 2014
Category : Fermented foods
ISBN : 8126547979

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Microbiology and Technology of Fermented Foods by Robert Wayne Hutkins Pdf

Author : Wilhelm Holzapfel
Publisher : Elsevier
Page : 587 pages
File Size : 43,9 Mb
Release : 2014-09-20
Category : Technology & Engineering
ISBN : 9781782420248

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Advances in Fermented Foods and Beverages by Wilhelm Holzapfel Pdf

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
Page : 889 pages
File Size : 49,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461303091

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Microbiology of Fermented Foods by B.J. Wood Pdf

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,David J. Cook
Publisher : John Wiley & Sons
Page : 341 pages
File Size : 47,5 Mb
Release : 2019-02-11
Category : Technology & Engineering
ISBN : 9781119557418

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Food, Fermentation, and Micro-organisms by Charles W. Bamforth,David J. Cook Pdf

Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.

Author : Ramesh C. Ray,Montet Didier
Publisher : CRC Press
Page : 392 pages
File Size : 40,9 Mb
Release : 2014-08-21
Category : Technology & Engineering
ISBN : 9781482223088

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Microorganisms and Fermentation of Traditional Foods by Ramesh C. Ray,Montet Didier Pdf

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.

Author : Stephanie N. Chilton,G. Spano,Rashid Abafita Abawari
Publisher : Unknown
Page : 128 pages
File Size : 53,5 Mb
Release : 2016-04
Category : Electronic
ISBN : 1781548064

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Encyclopaedia of Microbiology and Technology of Fermented Foods by Stephanie N. Chilton,G. Spano,Rashid Abafita Abawari Pdf

Author : Charles W. Bamforth
Publisher : John Wiley & Sons
Page : 234 pages
File Size : 49,9 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9780470995266

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Food, Fermentation and Micro-organisms by Charles W. Bamforth Pdf

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 : David B. Wilson,Hermann Sahm,Klaus-Peter Stahmann,Mattheos Koffas
Publisher : John Wiley & Sons
Page : 418 pages
File Size : 51,8 Mb
Release : 2020-03-09
Category : Science
ISBN : 9783527340354

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Industrial Microbiology by David B. Wilson,Hermann Sahm,Klaus-Peter Stahmann,Mattheos Koffas Pdf

Focusing on current and future uses of microbes as production organisms, this practice-oriented textbook complements traditional texts on microbiology and biotechnology. The editors have brought together leading researchers and professionals from the entire field of industrial microbiology and together they adopt a modern approach to a well-known subject. Following a brief introduction to the technology of microbial processes, the twelve most important application areas for microbial technology are described, from crude bulk chemicals to such highly refined biomolecules as enzymes and antibodies, to the use of microbes in the leaching of minerals and for the treatment of municipal and industrial waste. In line with their application-oriented topic, the authors focus on the "translation" of basic research into industrial processes and cite numerous successful examples. The result is a first-hand account of the state of the industry and the future potential for microbes in industrial processes. Interested students of biotechnology, bioengineering, microbiology and related disciplines will find this a highly useful and much consulted companion, while instructors can use the case studies and examples to add value to their teaching.

Author : Keith Steinkraus
Publisher : CRC Press
Page : 792 pages
File Size : 47,8 Mb
Release : 2018-05-04
Category : Technology & Engineering
ISBN : 9781351442510

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Handbook of Indigenous Fermented Foods, Revised and Expanded by Keith Steinkraus Pdf

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Author : Sandeep Kumar Panda,Prathapkumar Halady Shetty
Publisher : Springer
Page : 339 pages
File Size : 46,7 Mb
Release : 2018-04-09
Category : Technology & Engineering
ISBN : 9783319748207

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Innovations in Technologies for Fermented Food and Beverage Industries by Sandeep Kumar Panda,Prathapkumar Halady Shetty Pdf

This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.

Author : Ilkin Yucel Sengun
Publisher : CRC Press
Page : 359 pages
File Size : 54,7 Mb
Release : 2017-06-28
Category : Science
ISBN : 9781498763707

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Acetic Acid Bacteria by Ilkin Yucel Sengun Pdf

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.

Author : M. J. Robert Nout,Willem M. de Vos,Marcel H. Zwietering
Publisher : Unknown
Page : 222 pages
File Size : 51,5 Mb
Release : 2005
Category : Business & Economics
ISBN : WISC:89091987628

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Food Fermentation by M. J. Robert Nout,Willem M. de Vos,Marcel H. Zwietering Pdf

Fermented foods represent a wide variety of daily foods consumed world-wide, made from ingredients of animal (milk, meat, fish) and plant (cereals, starchy crops, leguminous seeds, fruits) origin. Notwithstanding the antique roots of food fermentation, its products enjoy great popularity not only because of their attractive taste and flavour, but also for their prolonged shelf-life and safety, their wholesomeness and nutritional value and because of a number of recently proven health-promoting traits. This book is a reflection of one of the international advanced courses of the Graduate School VLAG of Wageningen University, The Netherlands. The focus is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that facilitate the precise design of tailor-made fermented food products. Aspects covered include: microbial biodiversity of starter lactic acid bacteria, yeasts and moulds; product technology and functionality relating to flavour formation and control; health promoting aspects of foods and of probiotic and nutraceutical microbes; European legislation of fermented foods and ingredients; modelling and control of bacterial and fungal fermentation processes; and the relevance of ~omics (genomics, transcriptomics, proteomics, metabolomics) in starter design, metabolic control and safety assurance. This volume surely is an essential up-date for R & Dprofessionals and advanced students of food science and technology.