Microbiology and Technology of Fermented Foods - Hutkins, Robert W
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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 fermentations, fermented vegetables, bread fermentation, beer fermentation, wine fermentation, vinegar fermentation, and 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…mehr

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Produktbeschreibung
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 fermentations, fermented vegetables, bread fermentation, beer fermentation, wine fermentation, vinegar fermentation, and 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 fermentations - students, professors, researchers, and industry professionals.
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Autorenporträt
Robert W. Hutkins, Ph.D., is the Khem Shahani Professor of Food Science in the Department of Food Science and Technology at the University of Nebraska-Lincoln. He has taught and conducted research on the microorganisms important in fermented foods for more than twenty years and has received multiple awards for excellence in teaching and research. Dr. Hutkins is an Associate Editor of Microbiology and has served on the editorial boards of several other microbiology journals.