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Microbiology and technology of fermented foods / Robert W Hutkins, University of Nebraska, USA.

By: Language: English Series: IFT Press seriesPublisher: Hoboken, NJ, USA : Wiley Blackwell, [2019]Edition: Second editionDescription: pages cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781119027447
  • 1119027446
  • 9781119027560
  • 111902756X
Subject(s): Genre/Form: Additional physical formats: Online version: Microbiology and technology of fermented foodsDDC classification:
  • 664/.024
LOC classification:
  • TP371.44
Other classification:
  • Pmbb
Summary: Introduction to fermented foods -- Microorganisms -- Metabolism and physiology -- Starter cultures -- Cultured dairy products -- Cheese -- Fermented meats -- Fermented vegetables -- Bread -- Beer -- Wine -- Vinegar -- Distilled spirits -- Fermented foods from the Far East -- Cocoa, coffee, and cereal fermentations
Holdings
Item type Current library Shelving location Call number Status Date due Barcode Item holds
Book Biblioteket HKR Biblioteket 664 Hutkins Available 11156000189021
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Includes bibliographical references and index

Introduction to fermented foods -- Microorganisms -- Metabolism and physiology -- Starter cultures -- Cultured dairy products -- Cheese -- Fermented meats -- Fermented vegetables -- Bread -- Beer -- Wine -- Vinegar -- Distilled spirits -- Fermented foods from the Far East -- Cocoa, coffee, and cereal fermentations

Imported from: zcat.oclc.org:210/OLUCWorldCat (Do not remove)

Table of contents provided by Syndetics

  • Preface (p. ix)
  • Acknowledgments (p. xi)
  • 1 Introduction to fermented foods (p. 1)
  • 2 Microorganisms (p. 25)
  • 3 Metabolism and physiology (p. 65)
  • 4 Starter cultures (p. 93)
  • 5 Cultured dairy products (p. 137)
  • 6 Cheese (p. 175)
  • 7 Fermented meats (p. 235)
  • 8 Fermented vegetables (p. 267)
  • 9 Bread (p. 301)
  • 10 Beer (p. 343)
  • 11 Wine (p. 403)
  • 12 Vinegar (p. 461)
  • 13 Distilled spirits (p. 485)
  • 14 Fermented foods from the Far East (p. 513)
  • 15 Cocoa, coffee, and cereal fermentations (p. 555)
  • Index (p. 591)