Microbiology of Fermented FoodsSpringer 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. |
Inhoudsopgave
References | 37 |
The microbiology of vegetable fermentations | 45 |
The silage fermentation | 69 |
References | 93 |
Fermentative upgrading of wastes for animal feeding | 123 |
Cocoa coffee and tea | 128 |
Thickeners of microbial origin | 148 |
Bread and bakers yeast | 172 |
sausage ripening | 449 |
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 |
1 | 187 |
Sourdough breads and related products | 199 |
The microbiology of alcoholic beverages | 217 |
Cheeses | 263 |
Fermented milks | 308 |
shoyu and miso | 351 |
Fermented fish and fish products | 416 |
Volume 2 | 441 |
Overige edities - Alles bekijken
Veelvoorkomende woorden en zinsdelen
acetic acid activity alcoholic amino acids Applied Microbiology aroma Aspergillus Bacillus beans beer beverages Biotechnology bread brewing brine Candida carbohydrate cells cereal cerevisiae cheese chemical cocoa colour commercial compost compounds concentration containing Dairy dough enzymes ethanol extract fermented foods fermented milks fermented sausages fish sauce flavour flour Food Science formation gellan gellan gum genetic glucose growth increase industry inoculated inoculum isolated Japan Journal of Food lactic acid bacteria Lactobacillus Lactobacillus plantarum Leuconostoc levels maize malt maltose manufacture mash meat metabolism microbial microflora microorganisms miso mould mushroom mycotoxins nitrogen nutritional organisms oryzae pasteurized Pediococcus plantarum polysaccharides prepared production protease protein raw materials rice ripening Saccharomyces saké salt shoyu silage sourdough soy sauce soybeans species spoilage spores starch starter cultures strains substrate sugar Table Technology tempeh temperature tion vinegar vitamin volatile wheat wine xanthan xanthan gum yoghurt Yokotsuka