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Food, fermentation, and micro-organisms / Charles W Bamforth
Oxford ; Ames, Iowa : Blackwell Science, 2005
232 p. : illustrations
Ký hiệu phân loại (DDC): 664.024
Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development. Written by an internationally respected author, this book covers all major uses of fermentation in the food industry and food processing in relation to fermentation. A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.
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2
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Handbook of vegetable preservation and processing / Y H Hui; E Özgül Evranuz
Boca Raton : CRC Press, 2016
xix, 969 pages : illustrations (some color) ; 27 cm.
Ký hiệu phân loại (DDC): 664.8
The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; vegetable flavors and sensory properties; genetic engineering; vegetable pests and diseases; active and intelligent packaging; additives and preservatives; quality preservation and/or improvement; computer and control applications; specialties like winter squash and pumpkin, seed sprouts and shalgam; GAP and food safety, among others.
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3
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Microbiology and technology of fermented foods / Robert W Hutkins
Somerset : John Wiley & Sons, Incorporated, 2018
603 pages ; 25 cm.
Ký hiệu phân loại (DDC): 664
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.
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Real food fermentation : preserving whole fresh food with live cultures in your home kitchen / Alex Lewin
Beverly, MA : Quarry Books, 2012
177 p. : illustration ; cm.
Ký hiệu phân loại (DDC): 664.024
Learn how to choose and prepare only the best, freshest ingredients for all your kitchen fermenting projects with Real Food Fermentation! Learn how to make tasty foods including kimchi, yogurt, and sauerkraut. Fermentation is one of the earliest forms of natural food preservation, and without it, our beloved vegetables, fruits, grains, and milk would be heaps of moldy abundance after the harvest. Learn how to turn simple ingredients into health goldmines such as kimchi, sauerkraut, kefir, kombucha, and more in this flavorful book. Inside, you'll find recipes for making coleslaws, preserved lemons, ceviche, vinegars, yogurt, and more.
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