{"product_id":"microbiology-and-technology-of-fermented-foods-isbn-9781119027447","title":"Microbiology and Technology of Fermented Foods","description":"\u003cp\u003e\u003cb\u003eThe revised and expanded text on food fermentation microbiology\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWith this second edition of \u003ci\u003eMicrobiology and Technology of Fermented Foods\u003c\/i\u003e, 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.   \u003c\/p\u003e \u003cp\u003eNew 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eDiscussions of major fermented foods from across the globe\u003c\/li\u003e \u003cli\u003eBackground information on the science and history behind food fermentation\u003c\/li\u003e \u003cli\u003eInformation on relevant industrial processes, technologies, and scientific discoveries\u003c\/li\u003e \u003cli\u003eTwo new chapters covering distilled spirits and cocoa, coffee, and cereal products\u003c\/li\u003e \u003cli\u003eExpanded chapters on microorganisms and metabolism\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eMicrobiology and Technology of Fermented Foods, Second\u003c\/i\u003e \u003ci\u003eEdition \u003c\/i\u003eis 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. \u003c\/p\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eAcknowledgments xi\u003c\/p\u003e \u003cp\u003e1 Introduction to fermented foods 1\u003c\/p\u003e \u003cp\u003e2 Microorganisms 25\u003c\/p\u003e \u003cp\u003e3 Metabolism and physiology 65\u003c\/p\u003e \u003cp\u003e4 Starter cultures 93\u003c\/p\u003e \u003cp\u003e5 Cultured dairy products 137\u003c\/p\u003e \u003cp\u003e6 Cheese 175\u003c\/p\u003e \u003cp\u003e7 Fermented meats 235\u003c\/p\u003e \u003cp\u003e8 Fermented vegetables 267\u003c\/p\u003e \u003cp\u003e9 Bread 301\u003c\/p\u003e \u003cp\u003e10 Beer 343\u003c\/p\u003e \u003cp\u003e11 Wine 403\u003c\/p\u003e \u003cp\u003e12 Vinegar 461\u003c\/p\u003e \u003cp\u003e13 Distilled spirits 485\u003c\/p\u003e \u003cp\u003e14 Fermented foods from the Far East 513\u003c\/p\u003e \u003cp\u003e15 Cocoa, coffee, and cereal fermentations 555\u003c\/p\u003e \u003cp\u003eIndex 591\u003c\/p\u003e \t \u003cp\u003e\u003cb\u003eRobert W. Hutkins, PhD,\u003c\/b\u003e is the Khem Shahani Professor of Food Microbiology in the Department of Food Science and Technology at the University of Nebraska. His research is focused on the metabolism of prebiotic carbohydrates by lactic acid and probiotic bacteria, and their role in gastrointestinal health. He has published widely on probiotics, prebiotics, and fermented foods, and he currently serves on the Board of Directors for the International Scientific Association for Probiotics and Prebiotics.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe revised and expanded text on food fermentation microbiology\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eWith this second edition of \u003ci\u003eMicrobiology and Technology of Fermented Foods\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003eNew 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: \u003c\/p\u003e\u003cul\u003e \u003cli\u003eDiscussions of major fermented foods from across the globe\u003c\/li\u003e \u003cli\u003eBackground information on the science and history behind food fermentation\u003c\/li\u003e \u003cli\u003eInformation on relevant industrial processes, technologies, and scientific discoveries\u003c\/li\u003e \u003cli\u003eTwo new chapters covering distilled spirits and cocoa, coffee, and cereal products\u003c\/li\u003e \u003cli\u003eExpanded chapters on microorganisms and metabolism\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eMicrobiology and Technology of Fermented Foods, Second Edition\u003c\/i\u003e 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989619556581,"sku":"NP9781119027447","price":136.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119027447.jpg?v=1761784836","url":"https:\/\/k12savings.com\/products\/microbiology-and-technology-of-fermented-foods-isbn-9781119027447","provider":"K12savings","version":"1.0","type":"link"}