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Microbiology and technology of fermented foods / Robert W. Hutkins.

By: Language: English Series: IFT Press seriesPublisher: [Chicago, Ill.?] : IFT Press ; Ames, Iowa ; Oxford : Blackwell Pub. 2006Edition: 1st edDescription: xi, 473 p. ill. 26 cmISBN:
  • 9780813800189
  • 0813800188
Subject(s): DDC classification:
  • 664.001579 22
LOC classification:
  • TP371.44
Other classification:
  • Pmb
Online resources:
Contents:
Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient
Holdings
Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Book Biblioteket HKR Biblioteket 664 Hutkins Available 11156000159388
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Formerly CIP.

Includes bibliographical references and index

Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient

Table of contents provided by Syndetics

  • Chapter 1 Introduction
  • Chapter 2 Microorganisms
  • Chapter 3 Cultures
  • Chapter 4 Cultured Dairy Products
  • Chapter 5 Cheese
  • Chapter 6 Meat
  • Chapter 7 Vegetables
  • Chapter 8 Bread
  • Chapter 9 Beer
  • Chapter 10 Wine
  • Chapter 11 Vinegar
  • Chapter 12 Fungal