This book represents a comprehensive update and considerable expansion of the successful first edition. All the major groups of foodstuffs whose preparation involves a fermentation are discussed, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. The emphasis is on the microbiology of fermentation processes but the technology, processing, biochemistry, nutrition, markets and marketing are also covered. Important new additions include chapters on the fermented foods of India, the Middle and Far East, and a chapter devoted to shoyu, miso and related products. This book in an essential reference source for industrial microbiologists, biotechnologists and production personnel in sectors of the food industry which produce or use materials made or modified by fermentation, e.g. dairy, brewing, fats and oils, meat and fish. It is also of interest to academic researchers in food microbiology and fermentation.
Microbiology of Fermented Foods, Volumes 1 and 2: v. 1&2
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Inside This Book
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First Sentence:
Vinegar is a dilute solution of acetic acid produced by a two-stage fermentation process. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
submerged acetification, shoyu mash, pasteurized shoyu, cocoa flavour precursors, fermented shoyu, shoyu production, koji cultivation, shoyu industry, salty mash, zapatera spoilage, raw shoyu, starter mould, aerobic deterioration, koikuchi type, quick vinegar process, shoyu fermentation, koji mould, aged mash, koikuchi shoyu, secondary flora, finished koji, vinegar breweries, shoyu koji, vinegar generator, miso production Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Applied Microbiology, Academic Press, Journal of Applied Bacteriology, Journal of the Institute of Brewing, Journal of Dairy Science, Journal of Food Science, Seasoning Sci, Japan Soy Sauce Res, Food Microbiology, Yeast Technology, Blackie Academic, Economic Microbiology, Harwood Academic Publishers, Bulletin of the International Dairy Federation, Food Research, Microbiology Reviews, Fermented Beverage Production, Industrial Microbiology, New Zealand, Process Biochemistry, Antonie van Leeuwenhoek, Elsevier Applied Science Publishers, Food Hydrocolloids, San Francisco New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Vinegar is a dilute solution of acetic acid produced by a two-stage fermentation process. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
submerged acetification, shoyu mash, pasteurized shoyu, cocoa flavour precursors, fermented shoyu, shoyu production, koji cultivation, shoyu industry, salty mash, zapatera spoilage, raw shoyu, starter mould, aerobic deterioration, koikuchi type, quick vinegar process, shoyu fermentation, koji mould, aged mash, koikuchi shoyu, secondary flora, finished koji, vinegar breweries, shoyu koji, vinegar generator, miso production Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Applied Microbiology, Academic Press, Journal of Applied Bacteriology, Journal of the Institute of Brewing, Journal of Dairy Science, Journal of Food Science, Seasoning Sci, Japan Soy Sauce Res, Food Microbiology, Yeast Technology, Blackie Academic, Economic Microbiology, Harwood Academic Publishers, Bulletin of the International Dairy Federation, Food Research, Microbiology Reviews, Fermented Beverage Production, Industrial Microbiology, New Zealand, Process Biochemistry, Antonie van Leeuwenhoek, Elsevier Applied Science Publishers, Food Hydrocolloids, San Francisco New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 88
books:
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39
books
cite this book:
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- The Silage Fermentation (Microbiology) by Michael F. Woolford on 8 pages
- Brewing Microbiology by F.G. Priest on 7 pages
- Wine Microbiology and Biotechnology by Graham H. Fleet on 7 pages
- Fermented Beverage Production, Second Edition by Andrew G.H. Lea on 6 pages
- Fermented Foods, Volume 7 (Economic Microbiology) by Anthony H. Rose on 6 pages
See all 88 books this book cites
- Handbook of Indigenous Fermented Foods (Food Science and Technology) by Keith Steinkraus on 11 pages
- Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products by Joseph A. Kurmann on 7 pages
- Handbook of Fermented Functional Foods (Functional Foods and Nutraceuticals) by Edward R.(Ted) Farnworth on 5 pages
- Microbiology and Technology of Fermented Foods (Ift Press) by Robert W. Hutkins on 4 pages
- Handbook of Dough Fermentations (Food Science and Technology) by Karel Kulp on 4 pages
See all 39 books citing this book
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