Microbiology and Technology of Fermented Foods

Microbiology and Technology of Fermented Foods
by Robert W. Hutkins (Author)

Product Details
* Hardcover: 488 pages
* Publisher: Wiley-Blackwell; 1 edition (June 12, 2006)
* Language: English
* ISBN-10: 0813800188

Book Description
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

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Microbiology of Meat and Poultry

Microbiology of Meat and Poultry
by R.J. Board (Editor), A.R. Davies (Editor)

Product Details
* Hardcover: 360 pages
* Publisher: Springer; 1 edition (August 31, 1998)
* Language: English
* ISBN-10: 0751403989

Book Description
This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.

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