By Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield
Over the last decade, new purposes of genetic engineering within the fermentation of nutrition items have bought loads of assurance in clinical literature. whereas many books concentration exclusively on contemporary advancements, this reference ebook highlights those advancements and offers targeted heritage and production information.
Co-Edited via Fidel Toldra - Recipient of the 2010 individual study Award from the yankee Meat technological know-how Association
Presenting a entire review, Handbook of nutrients and Beverage Fermentation Technology examines a variety of starter cultures and production tactics for renowned alcoholic drinks and bakery, dairy, meat, cereal, soy, and vegetable nutrients items. a world panel of specialists from govt, undefined, and academia offer an in-depth evaluation of fermentation background, microorganisms, caliber insurance practices, and production guidance. The textual content makes a speciality of the standard of the ultimate nutrition product, taste formation, and new advances in starter cultures for dairy fermentations utilizing contemporary examples that depict the most species used, their features, and their effect at the improvement of different fermented meals.
With nearly 2,300 references for additional exploration, this can be a priceless source for nutrition scientists, technologists, microbiologists, toxicologists, and processors.
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