1# Library to Find Best eBook for Read
Author : H. T. Huang
Release : 2000
Genre : Fermentation
Kind : eBook
Book Rating : 704/5 ( reviews)
Book Synopsis Fermentations and Food Science by : H. T. Huang
Download or read book Fermentations and Food Science written by H. T. Huang. This book was released on 2000. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Y. H. Hui
Release : 2004-03-19
Genre : Technology & Engineering
Kind : eBook
Book Rating : 550/5 ( reviews)
Book Synopsis Handbook of Food and Beverage Fermentation Technology by : Y. H. Hui
Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui. This book was released on 2004-03-19. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Charles W. Bamforth
Release : 2019-02-11
Genre : Technology & Engineering
Kind : eBook
Book Rating : 410/5 ( reviews)
Book Synopsis Food, Fermentation, and Micro-organisms by : Charles W. Bamforth
Download or read book Food, Fermentation, and Micro-organisms written by Charles W. Bamforth. This book was released on 2019-02-11. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Karel Kulp
Release : 2003-05-20
Genre : Technology & Engineering
Kind : eBook
Book Rating : 884/5 ( reviews)
Book Synopsis Handbook of Dough Fermentations by : Karel Kulp
Download or read book Handbook of Dough Fermentations written by Karel Kulp. This book was released on 2003-05-20. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Author : Robert W. Hutkins
Release : 2008-02-28
Genre : Technology & Engineering
Kind : eBook
Book Rating : 24X/5 ( reviews)
Book Synopsis Microbiology and Technology of Fermented Foods by : Robert W. Hutkins
Download or read book Microbiology and Technology of Fermented Foods written by Robert W. Hutkins. This book was released on 2008-02-28. Available in PDF, EPUB and Kindle. Book excerpt: 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.
