عنوان
پدید آورنده
موضوع
رده
TP371.44 .H88 2019
TP371
.
44
.
H88
2019
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
111902756X
(Number (ISBN
9781119027560
Erroneous ISBN
1119027446
Erroneous ISBN
9781119027447
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Microbiology and Technology of Fermented Foods.
General Material Designation
[Book]
EDITION STATEMENT
Edition Statement
2nd ed.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Somerset :
Name of Publisher, Distributor, etc.
John Wiley & Sons, Incorporated,
Date of Publication, Distribution, etc.
2018.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (618 pages)
SERIES
Series Title
Institute of Food Technologists Ser.
GENERAL NOTES
Text of Note
Squeezing out water.
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Cover; Title Page; Copyright; Contents; Preface; Acknowledgments; Chapter 1 Introduction to fermented foods; FERMENTED FOODS AND HUMAN HISTORY; FERMENTED FOODS: FROM ART TO SCIENCE; THE MODERN FERMENTED FOODS INDUSTRY; PROPERTIES OF FERMENTED FOODS; Preservation; Nutrition; Functionality; Organoleptic; Uniqueness; ECONOMIC VALUE; FERMENTED FOODS IN THE TWENTY-FIRST CENTURY; BIBLIOGRAPHY; Chapter 2 Microorganisms; INTRODUCTION; A PRIMER ON MICROBIAL CLASSIFICATION AND NOMENCLATURE; The three domains of life; Fungi; Bacteria; Nomenclature; Microbial taxonomy and methods of analysis.
Text of Note
2. Heat treatment3. Yogurt styles; 4. Yogurt cultures; 5. Culture metabolism; 6. Postfermentation; 7. Yogurt flavor and texture; DEFECTS; NUTRITIONAL BENEFITS OF YOGURT; FROZEN YOGURT AND OTHER YOGURT PRODUCTS; STRAINED (GREEK-STYLE) YOGURT; CULTURED BUTTERMILK; Cultured buttermilk manufacture; Factors affecting diacetyl formation in cultured buttermilk; Defects; SOUR CREAM; Sour cream manufacture; KEFIR; Kefir manufacture; OTHER CULTURED DAIRY PRODUCTS; BIBLIOGRAPHY; Chapter 6 Cheese; INTRODUCTION; CHEESE PRODUCTION AND CONSUMPTION; MANUFACTURING PRINCIPLES; Converting a liquid into a solid.
Text of Note
BACTERIA USED IN THE MANUFACTURE OF FERMENTED FOODSTHE LACTIC ACID BACTERIA; The genera of lactic acid bacteria; OTHER BACTERIA IMPORTANT IN FOOD FERMENTATIONS; YEASTS AND MOLDS USED IN THE MANUFACTURE OF FERMENTED FOODS; MICROORGANISMS IN FERMENTED FOODS -- IT TAKES A COMMUNITY!; BIBLIOGRAPHY; Chapter 3 Metabolism and physiology; FERMENTATION BASICS; SUGAR METABOLISM; Sugar transport by lactic acid bacteria; Symport and ABC transport systems in lactic acid bacteria; Regulation of transport systems; Sugar metabolism by Saccharomyces cerevisiae; OTHER METABOLIC SYSTEMS.
Text of Note
Exopolysaccharide synthesis in lactic acid bacteriaProtein metabolism by lactic acid bacteria; Thecitrate fermentation; The propionic acid fermentation; Metabolism by fungi; METABOLIC ENGINEERING AND CELL COMMUNICATION; BIBLIOGRAPHY; Chapter 4 Starter cultures; INTRODUCTION; ROLE OF STARTER CULTURES; CULTURE HISTORY; TECHNOLOGICAL CHALLENGES; Culture R & D; STARTER CULTURE MICROORGANISMS; Bacterial starter cultures; Yeast starter cultures; Fungal starter cultures; STRAIN IDENTIFICATION; STARTER CULTURE MATH; CULTURE DELIVERY: BULK VERSUS DIRECT-TO-VAT; CULTURE COMPOSITION; DEFINED CULTURES.
Text of Note
MANUFACTURE OF STARTER CULTURESCulture media and operating conditions; Evaluating culture performance; Compatibility issues; HOW STARTER CULTURES ARE USED; Bulk cultures; BACTERIOPHAGE AND DAIRY FERMENTATIONS; Bacteriophage control strategies; STARTER CULTURE TECHNOLOGY IN THE TWENTY-FIRST CENTURY; Probiotics; Cultures adjuncts; ANCILLARY PRODUCTS AND SERVICES; BIBLIOGRAPHY; Chapter 5 Cultured dairy products; INTRODUCTION; CONSUMPTION OF CULTURED DAIRY PRODUCTS; Cultured dairy products and probiotic bacteria; FERMENTATION AND MANUFACTURING PRINCIPLES; YOGURT PRODUCTION; 1. Mix formulation.
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OTHER EDITION IN ANOTHER MEDIUM
Title
Microbiology and Technology of Fermented Foods.
International Standard Book Number
9781119027447
TOPICAL NAME USED AS SUBJECT
Fermentation, Textbooks.
Fermented foods-- Microbiology, Textbooks.
Fermented foods, Textbooks.
Fermentation.
Fermented foods.
UNIVERSAL DECIMAL CLASSIFICATION (UDC)
Number
663.576.8 Q9
DEWEY DECIMAL CLASSIFICATION
Number
664/
.
024
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TP371
.
44
Book number
.
H88
2019
PERSONAL NAME - PRIMARY RESPONSIBILITY
Hutkins, Robert W.
ORIGINATING SOURCE
Date of Transaction
20200822152212.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
