Microbiology of Fermented Foods

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking!

Author: B.J. Wood

Publisher: Springer Science & Business Media

ISBN: 1461303095

Category: Science

Page: 852

View: 462

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

Microbiology of Fermented Food

Author: Brian J. B. Wood

Publisher:

ISBN: 9780853343349

Category: Technology & Engineering

Page:

View: 371


Handbook of Food and Beverage Fermentation Technology

With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 0824751221

Category: Technology & Engineering

Page: 1000

View: 227

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 Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Biotechnology

Author: Dr. V. K. Joshi

Publisher:

ISBN:

Category: Bionics

Page: 1372

View: 644


Microbiology and Technology of Fermented Foods

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.

Author: Robert W. Hutkins

Publisher: John Wiley & Sons

ISBN: 047027624X

Category: Technology & Engineering

Page: 473

View: 108

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.

Handbook of Fermented Functional Foods

553–571. 37. IFDA/FAO, The world cassava economy; facts, trends and outlook,
IFDA/FAO, Rome, 2000, pp. 1–58. 38. Odunfa, S.A., African fermented foods, in
Microbiology of Fermented Foods, Vol. 2, Wood, B.J.B., Ed., Elsevier Applied Sci.

Author: Edward R.(Ted) Farnworth

Publisher: Taylor & Francis

ISBN: 1420053280

Category: Technology & Engineering

Page: 600

View: 472

For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbe

Handbook of Indigenous Fermented Foods Second Edition Revised and Expanded

Symposium on Indigenous Fermented Foods , Bangkok , Thailand . Wood ,
B. J. B. and M. M. Hodge . 1985. Yeast - lactic acid bacteria interactions and their
contribution to fermented foodstuffs . In Microbiology of Fermented Foods . Vol . 1
 ...

Author: Keith Steinkraus

Publisher: CRC Press

ISBN: 9780824793524

Category: Technology & Engineering

Page: 792

View: 292

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Handbook of Fermented Food and Beverage Technology Two Volume Set

In: Rose AH, editor. Economic microbiology, vol. 1, New York: Academic Press.
p432–75. Kong Y-H, Cheigh H-S, Song Y-O, Jo Y-O, Choi SY. 2008. Anti-obesity
effects of kimchi tablet composition in rats fed high-fat diet. J Korean Soc Food
Sci ...

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 1482260700

Category: Technology & Engineering

Page: 1536

View: 250

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

The Indigenous Fermented Foods of the Sudan

Van Veen , A.G. and Steinkraus , K.H. ( 1970 ) Nutritive value and
wholesomeness of fermented foods . Journal of ... Vol . 1. Elsevier Applied
Science Publishers , London , pp . 49-109 . Vedamuthu , E.R. ( 1982 ) Fermented
milks . In : Rose ...

Author: Hamid A. Dirar

Publisher: C A B International

ISBN:

Category: Medical

Page: 552

View: 560

Recent decades have witnessed increased interest in the foods of Africa, spurred on by the recurrent famines that have plagued the continent. It is now recognized that helping people to use their own knowledge of indigenous foods and agriculture provides better prospects for long-term sustainability than imposing solutions from outside. Yet to date there has been little documented information about the foods that are utilized by the poor of Africa, and particularly how these foods are preserved in a hostile environment for later use. This book is a unique compilation of both the general literature on Africa's fermented foods and beverages and of original research conducted by the author in Sudan. Information was gathered from elderly rural women who traditionally hand down such knowledge from generation to generation. With increased urbanization and dislocation of family structures, there is a danger that such knowledge might otherwise be lost forever. The various foods are considered in terms of their role in the struggle for survival and in the social fabric of rural Sudan, as well as from the perspectives of nutrition and food microbiology. The book is a major contribution to this literature, of interest to all concerned with food science, human nutrition and rural development.

ASEAN Food Journal

Microbiology of fermented foods , Vol . 1 . N . Y . : Elsevier , 1985 . pp 323 - 343 .
Roeloefsen , P . A . and Talens , A . Changes in some B vitamins during moulding
of soybeans by Rhizopus oryzae in the production of tempeh kedelee . J . Food ...

Author:

Publisher:

ISBN:

Category: Food

Page:

View: 104


Encyclopaedia of Food Science Food Technology and Nutrition Dressings and Mayonnaise Fruits of Tropical Climates

( 1989 ) Industrialization of Indigenous Fermented Foods . New York : Marcel
Dekker . Wood BJB ( ed . ) ( 1985 ) Microbiology of Fermented Foods , vol 1.
London : Elsevier . Bibliography Arora DK , Mukerji KG and Marth EH ( eds ) (
1991 ) ...

Author: R. Macrae

Publisher:

ISBN:

Category: Food

Page:

View: 546


Agricultural and Food Science in Finland

Vol . 9 ( 2000 ) : 37–48 . Table 5. Sensory evaluation of total palatability of
experimental sour cabbages by comparing ... In : Wood , B.J.B. ( ed . ) .
Microbiology of Fermented Foods . Vol . 1. Elsevier Applied Science Publishers .
London . p .

Author:

Publisher:

ISBN:

Category: Agriculture

Page:

View: 882


The Medical examiner ed by O Coles Vol 1 no 1 vol 4 no 141 Imperf

... greater , and consequently the ing on the nature of the soil , and the duration of
the parair is filled with the products of ... by means of introducing highly
nitrogenised food into the system of an the drinking - water ; also by fermenting
foods of ...

Author: James Oakley Coles

Publisher:

ISBN:

Category:

Page:

View: 269


Biochemical Studies on a Mexican Fermented Corn Food pozol

Nestle Products Technical Assistance Co . Ltd ; La Tour - de - Peilz , Switzerland .
Steinkraus , K . H . 1985 . Bioenrichment : Production of vitamins in fermented
foods . In " Microbiology of fermented foods , " Vol . 1 . pp . 323 – 343 . ed . B . J .
B ...

Author: Juan Fernando Ramirez Velazquez

Publisher:

ISBN:

Category: Corn as food

Page: 352

View: 701


Mitteilungen Aus Lebensmitteluntersuchung und Hygiene

Microbiology of fermented foods vol . 1 , 49–109 . Elsevier Applied Science
Publishers , Barking 1985 . 3 Breidt , F. , Crowley , A. and Fleming , H.P .:
Isolation and characterization of nisin - resistant Leuconostoc mesenteroides for
use in ...

Author:

Publisher:

ISBN:

Category: Food

Page:

View: 573


The Book of Miso

A millenium of fungi , food and fermentation . Mycologia 57 : 149 . Hesseltine , C .
W . and Wang , H . L . 1978 . Fermented Soybean Food Products . in Smith , A . K
. and Circle , S . J . Soybeans : Chemistry and Technology Vol . 1 , Proteins .

Author: William Shurtleff

Publisher:

ISBN:

Category: Technology & Engineering

Page: 80

View: 114


Canadian Journal of Botany

Inhibitory effects of Pediococcus halophilus on growth of Zygosaccharomyces
rourii in shiro - shoyu fermentation . ... Sugihara , T.F. 1985. Microbiology of
breadmaking . In Microbiology of fermented foods . Vol . 1. Edited by B.J.B. Wood
.

Author:

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ISBN:

Category:

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View: 602


International Symposium on Quality of Fresh and Fermented Vegetables

Storage characteristics of some vegetables and soft fruits.Ann. Appl. Biol. 81: 399
-408. Ryall, A.L. and Lipton, W.J., 1979. Handling, Transportation and Storage of
Fruits and Vegetables, Vol. 1. Vegetables and Melons. p. 137.AVI Publishing.

Author:

Publisher:

ISBN:

Category: Fermented foods

Page: 436

View: 467


Fermented Food Beverages in Nutrition

Morcos , S. R. , Hegazi , S. M. , and El - Damhougy , S. T. Fermented foods in
common use in Egypt , II . J. Sci . ... 5 , 1 , 34 C. 32. Avicenna . " The Canon , " Vol
. I , p . 346. Dar el Sadr , Beirut , n.d. 32a . Avicenna . " The Canon , " Vol . I , p .
442.

Author: Clifford Felix Gastineau

Publisher:

ISBN:

Category: Medical

Page: 537

View: 786


Journal of the Association of Official Analytical Chemists

Microbiology of Fermented Foods , Vols 1 and 2. Edited by B. J. B. Wood .
Published by Elsevier Science Publishing Co. , Inc. , 52 Vanderbilt Ave , New
York , NY 10017 , 1985. Vol . 1 : 368 pp . Price : $ 81.00 . ISBN 0-85334332-2 ;
Vol .

Author: Association of Official Analytical Chemists

Publisher:

ISBN:

Category: Agricultural chemistry

Page:

View: 755