‏724.00 ₪

Microbiology and Technology of Fermented Foods, 2nd Edition

‏724.00 ₪
ISBN13
9781119027447
יצא לאור ב
Hoboken
מהדורה
2nd Edition
זמן אספקה
21 ימי עסקים
עמודים
616
פורמט
Paperback / softback
תאריך יציאה לאור
2 בנוב׳ 2018
מחליף את פריט
1A813800180
שם סדרה
Institute of Food Technologists Series
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. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
מידע נוסף
מהדורה 2nd Edition
עמודים 616
מחליף את פריט 1A813800180
פורמט Paperback / softback
ISBN10 1119027446
יצא לאור ב Hoboken
תאריך יציאה לאור 2 בנוב׳ 2018
זמן אספקה 21 ימי עסקים