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Microbiology and technology of fermented foods

Author: Robert W Hutkins
Publisher: Hoboken, NJ, USA : Wiley Blackwell, [2019]
Series: IFT Press series.
Edition/Format:   eBook : Document : English : Second editionView all editions and formats
Summary:
"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  Read more...
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Details

Genre/Form: Electronic books
Textbooks
Additional Physical Format: Print version:
Hutkins, Robert W. (Robert Wayne), author.
Microbiology and technology of fermented foods
Hoboken, NJ, USA : Wiley Blackwell, [2019]
(DLC) 2018023886
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Robert W Hutkins
ISBN: 9781119027560 111902756X 9781119027553 1119027551
OCLC Number: 1039238611
Description: 1 online resource.
Contents: 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.
Series Title: IFT Press series.
Responsibility: Robert W Hutkins, University of Nebraska, USA.

Abstract:

"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"--Publisher's description.

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