Handbook of Food and Beverage Fermentation Technology pdf epub mobi txt 电子书下载 2025

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出版者:Marcel Dekker Inc

作者:Hui, Y. H. (EDT)/ Meunier-Goddik, Lisbeth (EDT)/ Hansen, Ase Solvejg (EDT)/ Josephsen, Jytte (EDT)/

出品人:

页数:1000

译者:

出版时间:2004-3

价格:$ 372.84

装帧:HRD

isbn号码:9780824747800

丛书系列:

图书标签:

食物
生物

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Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Presenting a comprehensive overview, "Handbook of Food and Beverage Fermentation Technology" examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavour formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.