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OCoLC |
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20240329122006.0 |
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m o d |
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cr |n|---||||| |
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180922s2018 xx ob 001 0 eng d |
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|a 1051662657
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|a 1078886092
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|a (OCoLC)1053800624
|z (OCoLC)1051662657
|z (OCoLC)1057647571
|z (OCoLC)1078886092
|z (OCoLC)1088191896
|z (OCoLC)1104950824
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4 |
|a TP371.44
|b .H88 2019
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|a 663.576.8 Q9
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0 |
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|a 664/.024
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| 049 |
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|a UAMI
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| 100 |
1 |
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|a Hutkins, Robert W.
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| 245 |
1 |
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|a Microbiology and Technology of Fermented Foods.
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| 250 |
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|a 2nd ed.
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| 260 |
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|a Somerset :
|b John Wiley & Sons, Incorporated,
|c 2018.
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| 300 |
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|a 1 online resource (618 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Institute of Food Technologists Ser.
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| 588 |
0 |
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|a Print version record.
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| 505 |
0 |
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|a 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.
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| 505 |
8 |
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|a 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.
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| 505 |
8 |
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|a 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.
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| 505 |
8 |
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|a 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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| 505 |
8 |
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|a 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.
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| 500 |
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|a Squeezing out water.
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| 504 |
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|a Includes bibliographical references and index.
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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0 |
|a Fermented foods
|v Textbooks.
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| 650 |
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0 |
|a Fermented foods
|x Microbiology
|v Textbooks.
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| 650 |
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0 |
|a Fermentation
|v Textbooks.
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| 650 |
|
7 |
|a Fermentation
|2 fast
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| 650 |
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7 |
|a Fermented foods
|2 fast
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| 655 |
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7 |
|a Textbooks
|2 fast
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| 758 |
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|i has work:
|a Microbiology and technology of fermented foods (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCGQMdwGgyFFbkYthFdYjJC
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Hutkins, Robert W.
|t Microbiology and Technology of Fermented Foods.
|d Somerset : John Wiley & Sons, Incorporated, ©2018
|z 9781119027447
|
| 830 |
|
0 |
|a Institute of Food Technologists Ser.
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5509381
|z Texto completo
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| 938 |
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|a ProQuest Ebook Central
|b EBLB
|n EBL5509381
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|a YBP Library Services
|b YANK
|n 15688289
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