Microbiology and Technology of Fermented Foods
Robert W. Hutkins
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.
Show LessProduct Details
About Robert W. Hutkins
Reviews for Microbiology and Technology of Fermented Foods