Overview

This book represents a comprehensive update and considerable expansion of the successful first edition of this title. All the major groups of foodstuffs whose preparation involves a fermentation are discussed, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. The emphasis is on the microbiology of fermentation processes but the technology, processing, biochemistry, nutrition, markets and marketing are also covered. Important additions include chapters on the fermented foods of India, the Middle and Far East, and a chapter devoted to shoyu, miso and related products.

Full Product Details

Author:   B.J. Wood
Publisher:   Chapman and Hall
Imprint:   Chapman and Hall
Edition:   2nd ed. 1998
Dimensions:   Width: 15.50cm , Height: 5.80cm , Length: 23.50cm
Weight:   1.721kg
ISBN:  

9780751402162

ISBN 10:   0751402168
Pages:   852
Publication Date:   31 July 1997
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Volume 1.- 1 Vinegar.- 2 The microbiology of vegetable fermentations.- 3 The silage fermentation.- 4 Fermentative upgrading of wastes for animal feeding.- 5 Cocoa, coffee and tea.- 6 Thickeners of microbial origin.- 7 Bread and baker’s yeast.- 8 Sourdough breads and related products.- 9 The microbiology of alcoholic beverages.- 10 Cheeses.- 11 Fermented milks.- 12 Fermented protein foods in the Orient: shoyu and miso in Japan.- 13 Fermented fish and fish products.- Volume 2.- 14 Fermented sausages.- 15 Protein-rich foods based on fermented vegetables.- 16 Food flavour from yeast.- 17 Biology and technology of mushroom culture.- 18 Algae as food.- 19 Bio-enrichment: production of vitamins in fermented foods.- 20 Production of industrial enzymes and some applications in fermented foods.- 21 Koji.- 22 Food fermentation in the tropics.- 23 African fermented foods.- 24 Fermented foods of the Indian subcontinent.- 25 Fermented weaning foods.- 26 Potential infective and toxic microbiologicalhazards associated with the consumption of fermented foods.- 27 The impact of genetic engineering on food and beverage fermentations.

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