Original PDF Ebook – Microbiology and Technology of Fermented Foods2nd Edition – 9781119027447

Original PDF Ebook – Microbiology and Technology of Fermented Foods2nd Edition – 9781119027447

The revised and expanded text on food fermentation microbiology_x000D_
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. _x000D_
New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes:_x000D_
Discussions of major fermented foods from across the globe_x000D_
Background information on the science and history behind food fermentation_x000D_
Information on relevant industrial processes, technologies, and scientific discoveries_x000D_
Two new chapters covering distilled spirits and cocoa, coffee, and cereal products_x000D_
Expanded chapters on microorganisms and metabolism_x000D_
Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.