Encyclopaedia of Food Microbiology and Food-Fermentation Biotechnology
- ISBN-10
- 1781630801
- ISBN-13
- 9781781630808
- Category
- Fermented foods
- Pages
- 1136
- Language
- English
- Published
- 2012-08
- Publisher
- Koros Press
- Author
- Ranvijay Singh
Description
Fermentation is one way microorganisms can change a food. Yeast is used to leaven bread, brew beer and make wine. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi. This encyclopedia looks at microbiology and food-fermentation biotechnology.
Get the book
Similar books
-
Encyclopedia of Food Microbiology
By Carl A. BattThailand Wari Black gram LAB, yeasts India Ang-kak Red rice Mold China Ben-saalga Pearl millet LAB, ... wheat LAB Ethiopia Idli Rice and black gram LAB, yeasts India, Sri Lanka, Malaysia, Singapore Jalebi Wheat flour Yeasts, LAB India, ...
-
Food Microbiology: Principles into Practice
By Osman Erkmen, T. Faruk BozogluRompf, A. and Jahn, D. (2004) Ecology of bacteria and fungi in foods: influence of redox potential and pH, in Encyclopedia of Food Microbiology (eds R.K. Robinson, C.A. Batt, and B.D. Patel), Academic Press, San Diego, CA, pp. 556–563.
-
Dictionary of Food Microbiology
By Hanns K. FrankFood microbiology plays an increasingly important role in food R & D, processing, sanitation, QC, biotechnology and nutrition. This professional reference book provides complete, expert definitions of more than 1,500...
-
Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture
By Frans J. De Bruijn, Michael Sauer, Hauke SmidtJournal of Water Process Engineering 34: 101140. 4. Angenent LT, Richter H, ... Journal of CO2 Utilization 20: 141–149. 8. Aryal N, Halder A, Zhang MW, ... In: Aresta M, Karimi I, Kawi S (Eds.)., An Economy Based on Carbon Dioxide ...
-
Concise Encyclopedia of Science and Technology of Wine
By Laura Farina, Matteo Bordiga, V. K. JoshiThis book reveals state-of-the-art technology of winemaking, describing various wine regions of the world and different cultivars used in winemaking. It examines microbiology, biochemistry, and engineering in the context of wine production.
-
Encyclopedia of Food Chemistry
A global action plan was adopted by the World Health Organization (WHO) to decrease global vision impairment (blindness) as well as to increase the rehabilitation for already visually impaired people (Bourne et al., 2017).
-
Encyclopedia of Biotechnology in Agriculture and Food
By Dennis R. Heldman, Dallas G. Hoover, Matthew B. Wheeler... Microbiology of Fermented Foods; Wood, B.J.B., Ed.; Blackie Academic & Professional: London, 1998; 506–542. 3. 3 ... Fermentation and Micro-organisms; Blackwell: Oxford, 2005; 28–34. 5. Brand, M.J. Sourdough products for convenient ...
-
Food Safety: A Practical and Case Study Approach
By Richard J. MarshallFood Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives.
-
Encyclopedia of Food and Health
Dietler M (2006) Alcohol: anthropological/archaeological perspectives. ... Hornsey IS(2003) A history of beer and brewing. Cambridge: Royal Society of Chemistry. Hornsey IS (2012)Alcohol and its role in the evolution of human society.
-
Fermented Food Products
By N. Amaresan, A. Sankaranarayanan, D. DhanasekaranRole of natural fermented olives in health and disease A2 – Frias, Juana. In: C. Martinez-Villaluenga and E. Penas (Eds.), Fermented Foods in Health and Disease Prevention (pp. 517–542). Boston, MA: Academic Press.