Microbiology of Fermented Foods

Voorkant
Springer Science & Business Media, 6 dec. 2012 - 852 pagina's
When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.
 

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Inhoudsopgave

The microbiology of vegetable fermentations
45
References
68
Fermentative upgrading of wastes for animal feeding
103
Cocoa coffee and tea
128
References
145
References
167
References
195
References
214
Proteinrich foods based on fermented vegetables
484
Food flavour from yeast
505
Biology and technology of mushroom culture
543
Algae as food
585
production of vitamins in fermented foods
603
Production of industrial enzymes and some applications
622
Koji
658
Food fermentation in the tropics
696

The microbiology of alcoholic beverages
217
Cheeses
263
Fermented milks
308
shoyu and miso
351
Fermented fish and fish products
416
Volume 2
441
African fermented foods
713
Fermented foods of the Indian subcontinent
753
Fermented weaning foods
790
Potential infective and toxic microbiological hazards
812
The impact of genetic engineering on food and beverage
838
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