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Robert W. Hutkins - Microbiology and Technology of Fermented Foods - 9781119027447 - V9781119027447
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Microbiology and Technology of Fermented Foods

€ 136.54
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Description for Microbiology and Technology of Fermented Foods Paperback. Series: Institute of Food Technologists Series. Num Pages: 488 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Weight in Grams: 666.

The revised and expanded text on food fermentation microbiology

With this second edition of Microbiology and Technology of Fermented Foods, 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.   

New to this edition are two additional ... Read more

  • Discussions of major fermented foods from across the globe
  • Background information on the science and history behind food fermentation
  • Information on relevant industrial processes, technologies, and scientific discoveries
  • Two new chapters covering distilled spirits and cocoa, coffee, and cereal products
  • Expanded chapters on microorganisms and metabolism

Microbiology and Technology of Fermented Foods, Second Edition 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. 

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Product Details

Format
Paperback
Publication date
2018
Publisher
John Wiley and Sons Ltd
Condition
New
Series
Institute of Food Technologists Series
Number of Pages
624
Place of Publication
Hoboken, United Kingdom
ISBN
9781119027447
SKU
V9781119027447
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50

About Robert W. Hutkins
Robert W. Hutkins, PhD, 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 ... Read more

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