Starter Cultures In Food Production
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Starter Cultures in Food Production
Author | : Barbara Speranza,Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia |
Publsiher | : John Wiley & Sons |
Total Pages | : 406 |
Release | : 2017-02-06 |
Genre | : Technology & Engineering |
ISBN | : 9781118933763 |
Download Starter Cultures in Food Production Book in PDF, Epub and Kindle
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.
Bacterial Starter Cultures for Food
Author | : Stanley E. Gilliland |
Publsiher | : CRC Press |
Total Pages | : 213 |
Release | : 2018-01-18 |
Genre | : Technology & Engineering |
ISBN | : 9781351078511 |
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This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed in detail. Topics include the role of plasmids in starter culture bacteria, the function of these bacteria as food preservatives, nutritional and health benefits, and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians.
Dairy Starter Cultures
Author | : T. M. Cogan |
Publsiher | : Wiley-VCH |
Total Pages | : 277 |
Release | : 1996 |
Genre | : Bacterial starter cultures |
ISBN | : 1560816287 |
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Starter Cultures in Food Production
Author | : Barbara Speranza,Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia |
Publsiher | : John Wiley & Sons |
Total Pages | : 440 |
Release | : 2017-02-27 |
Genre | : Technology & Engineering |
ISBN | : 9781118933787 |
Download Starter Cultures in Food Production Book in PDF, Epub and Kindle
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.
Bacterial Starter Cultures for Food
Author | : Stanley E. Gilliland |
Publsiher | : CRC Press |
Total Pages | : 216 |
Release | : 1985-10-24 |
Genre | : Technology & Engineering |
ISBN | : 0849356865 |
Download Bacterial Starter Cultures for Food Book in PDF, Epub and Kindle
This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed in detail. Topics include the role of plasmids in starter culture bacteria, the function of these bacteria as food preservatives, nutritional and health benefits, and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians.
Bacterial Starter Cultures for Food
Author | : Stanley E. Gilliland |
Publsiher | : CRC Press |
Total Pages | : 351 |
Release | : 2018-01-18 |
Genre | : Technology & Engineering |
ISBN | : 9781351086967 |
Download Bacterial Starter Cultures for Food Book in PDF, Epub and Kindle
This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed in detail. Topics include the role of plasmids in starter culture bacteria, the function of these bacteria as food preservatives, nutritional and health benefits, and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians.
Handbook of Food and Beverage Fermentation Technology
Author | : Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield |
Publsiher | : CRC Press |
Total Pages | : 934 |
Release | : 2004-03-19 |
Genre | : Technology & Engineering |
ISBN | : 0203913558 |
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Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel
Microbiology and Technology of Fermented Foods
Author | : Robert W. Hutkins |
Publsiher | : John Wiley & Sons |
Total Pages | : 488 |
Release | : 2008-02-28 |
Genre | : Technology & Engineering |
ISBN | : 9780470276242 |
Download Microbiology and Technology of Fermented Foods Book in PDF, Epub and Kindle
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.