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Microbiology and technology of fermented foods

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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

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Availability

Detail Information

Series Title

IFT Press series

Call Number

[ITP-LIB-603]

Publisher

nju : Wiley-Blackwell., 2019

Collation

1 online resource.

Language

English

ISBN/ISSN

9781119027447

Classification

TP371.44

Content Type

-

Media Type

-

Carrier Type

-

Edition

2nd ed.

Subject(s)

Textbooks

Specific Detail Info

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Statement of Responsibility

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