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voedingstechnologie --- biotechnologie --- voedingsleer --- Food science and technology --- Biotechnology --- Alimentation --- Voeding --- voeding --- fermentatie --- DNA --- 664.8.039.7 --- 66.098 --- 575 --- 641.1 --- Voedsel : biotechnologie --- Voeding en biotechnologie --- Preservation by biological processes. Preservation by fermentation --- Biological processes. Biotechnology --- Agrotechnology and Food Sciences. Food Sciences --- Food Biotechnology --- Food Biotechnology. --- 66.098 Biological processes. Biotechnology --- 664.8.039.7 Preservation by biological processes. Preservation by fermentation --- Food

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664.8.039.7 --- Fermented foods --- -#abib:almm --- Food, Fermented --- Food --- Preservation by biological processes. Preservation by fermentation --- Handbooks, manuals, etc --- Agrotechnology and Food Sciences. Food Products --- Handbooks, manuals, etc. --- Food Products (General) --- Food Products (General). --- 664.8.039.7 Preservation by biological processes. Preservation by fermentation --- #abib:almm

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Germe de soja --- Bean sprouts --- Aliment de régime --- Dietetic foods --- Complément alimentaire --- supplements --- Flavonoïde --- Flavonoids --- Composition chimique --- Chemical composition --- Fonction physiologique --- physiological functions --- Métabolisme --- Metabolism --- Saponine --- Saponins --- Micro-organisme --- microorganisms --- Bioconversion --- bioconversion --- Lactobacillus --- 664.8.039.7 --- 613.29 --- Preservation by biological processes. Preservation by fermentation --- Other solid foods. Artificial foods --- Theses --- 664.8.039.7 Preservation by biological processes. Preservation by fermentation --- bioconversion. --- Diadzeine --- Equol

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Produit carné --- Meat products --- Emballage sous-vide --- Vacuum packaging --- Listeria monocytogenes --- Leuconostoc --- Préservation --- Preservation --- Antagonisme --- Antagonism --- Bactériocine --- Bacteriocins --- Lactobacillus --- Technique de culture --- Culture techniques --- Leuconostoc mesenteroides --- Brochothrix thermosphacta --- Lactobacillus plantarum --- 664.8.039.7 --- 664.91 --- 637.52 --- Preservation by biological processes. Preservation by fermentation --- Preservation of meat in general --- Processed, cured, prepared and cooked meats. Their production --- Theses --- 637.52 Processed, cured, prepared and cooked meats. Their production --- 664.91 Preservation of meat in general --- 664.8.039.7 Preservation by biological processes. Preservation by fermentation --- Preservation. --- Leuconostoc carnosum --- Lactobacillus sakei

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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: • Cultured Dairy Products • Cheese • Meat Fermentation • Fermented Vegetables • Bread Fermentation • Beer Fermentation • Wine Fermentation • Vinegar Fermentation • Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation - students, professors, researchers, and industry professionals.

663 --- 664.8.039.7 --- 637.3 --- 637.146 --- 663.242 --- Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry --- Preservation by biological processes. Preservation by fermentation --- Cheese and cheesemaking --- Cultured, fermented and sour milk products --- Wine vinegar --- 663.242 Wine vinegar --- 637.146 Cultured, fermented and sour milk products --- 637.3 Cheese and cheesemaking --- 664.8.039.7 Preservation by biological processes. Preservation by fermentation --- 663 Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry --- Fermented foods --- Food, Fermented --- Food --- Microbiology