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El. knyga: Food, Fermentation and Micro-organisms, Second Edition 2nd Edition [Wiley Online]

(University of Kansas), (University of California, Davis)
  • Formatas: 272 pages
  • Išleidimo metai: 19-Apr-2019
  • Leidėjas: Wiley-Blackwell
  • ISBN-10: 1119557453
  • ISBN-13: 9781119557456
Kitos knygos pagal šią temą:
  • Wiley Online
  • Kaina: 179,74 €*
  • * this price gives unlimited concurrent access for unlimited time
Food, Fermentation and Micro-organisms, Second Edition 2nd EditionDidesnis paveikslėlis
  • Formatas: 272 pages
  • Išleidimo metai: 19-Apr-2019
  • Leidėjas: Wiley-Blackwell
  • ISBN-10: 1119557453
  • ISBN-13: 9781119557456
Kitos knygos pagal šią temą:
Wiley Online E-booksMore info about Wiley Online
Partnerių interneto svetainė: https://onlinelibrary.wiley.com/doi/book/10.1002/9781119557456
Fermentation and the use of micro-organisms is one of the most important aspects of food processing an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. 

In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentations future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages.

Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.
Preface xiii
Introduction 1(2)
Bibliography 3(2)
1 The Science Underpinning Food Fermentations 5(38)
1.1 Micro-Organisms
6(2)
1.2 Microbial Metabolism
8(20)
1.2.1 Nutritional Needs
9(2)
1.2.2 Environmental Impacts
11(8)
1.2.2.1 Temperature
11(3)
1.2.2.2 pH
14(1)
1.2.2.3 Water Activity
14(3)
1.2.2.4 Oxygen
17(2)
1.2.2.5 Radiation
19(1)
1.2.2.6 Hydrostatic Pressure
19(1)
1.2.3 Controlling or Inhibiting Growth of Micro-organisms
19(3)
1.2.3.1 Heating
19(1)
1.2.3.2 Cooling
20(1)
1.2.3.3 Drying
20(1)
1.2.3.4 Irradiation
20(1)
1.2.3.5 Filtration
20(1)
1.2.3.6 Chemical Agents
21(1)
1.2.4 Metabolic Events
22(8)
1.2.4.1 Catabolism
22(3)
1.2.4.2 Anabolism
25(3)
1.3 The Origins of the Organisms Employed in Food Fermentations
28(2)
1.4 Some of the Major Micro-Organisms in This Book
30(7)
1.4.1 Yeast
32(3)
1.4.2 Lactic Acid Bacteria
35(3)
1.4.2.1 Lactococcus
36(1)
1.4.2.2 Leuconostoc
36(1)
1.4.2.3 Streptococcus
36(1)
1.4.2.4 Lactobacillus
36(1)
1.4.2.5 Pediococci
36(1)
1.4.2.6 Enterococcus
36(1)
1.5 Providing the Growth Medium for the Organisms
37(1)
1.6 Fermenters
37(1)
1.7 Downstream Processing
37(1)
1.8 Some General Issues for a Number of Foodstuffs
38(4)
1.8.1 Non-enzymatic Browning
38(2)
1.8.2 Enzymatic Browning
40(1)
1.8.3 Caramelisation of Sugars
41(1)
1.8.4 Antioxidants
41(1)
Bibliography
42(1)
2 Beer 43(50)
2.1 Overview of Malting and Brewing
43(3)
2.2 Barley and Malt Production
46(7)
2.3 Mashing: The Production of Sweet Wort
53(8)
2.3.1 Milling
53(2)
2.3.2 Mashing
55(4)
2.3.3 Adjuncts
59(1)
2.3.4 Wort Separation
60(18)
2.3.4.1 Lauter Tun
60(1)
2.3.4.2 Mash Filters
61(1)
2.4 Water
61(3)
2.5 Hops
64(2)
2.6 Wort Boiling and Clarification
66(1)
2.7 Wort Cooling
66(1)
2.8 Yeast
67(6)
2.9 Brewery Fermentations
73(3)
2.10 Filtration
76(1)
2.11 The Stabilisation of Beer
77(1)
2.12 Gas Control
77(1)
2.13 Packaging
78(2)
2.13.1 Filling Bottles and Cans
79(1)
2.13.2 Filling Kegs
79(1)
2.14 The Quality of Beer
80(8)
2.14.1 Flavour
80(8)
2.14.2 Foam
88(1)
2.14.3 Gushing
88(1)
2.15 Spoilage of Beer
88(2)
2.16 Beer Styles
90(1)
Bibliography
90(3)
3 Wine 93(18)
3.1 Grapes
93(4)
3.2 Grape Processing
97(4)
3.2.1 Stemming and Crushing
98(1)
3.2.2 Drainers and Presses
99(2)
3.3 Fermentation
101(2)
3.3.1 Juice
101(1)
3.3.2 Yeast
102(1)
3.4 Clarification
103(1)
3.5 Filtration
104(1)
3.6 Stabilisation
104(1)
3.7 The Use of Other Micro-Organisms in Wine Production
104(1)
3.8 Champagne/Sparkling Wine
105(1)
3.9 Ageing
106(2)
3.10 Packaging
108(1)
3.11 Taints and Gushing
108(1)
3.12 The Composition of Wine
108(1)
3.13 Classifications of Wine
108(1)
3.14 Wine Evaluation
109(1)
Bibliography
110(1)
4 Fortified Wines 111(6)
4.1 Sherry
112(1)
4.2 Port
113(1)
4.3 Madeira
114(1)
Bibliography
115(2)
5 Cider 117(14)
5.1 Apples
118(3)
5.2 Milling and Pressing
121(1)
5.3 Fermentation
122(3)
5.4 Cider Colour and Flavour
125(1)
5.5 Post-Fermentation Processes
126(1)
5.6 Problems With Cider
126(3)
5.7 Perry
129(1)
Bibliography
130(1)
6 Distilled Alcoholic Beverages 131(12)
6.1 Whisk(e)y
131(7)
6.1.1 Distillation
133(4)
6.1.2 Whiskey Variants
137(1)
6.2 Cognac
138(1)
6.3 Armagnac and Wine Spirits
138(2)
6.4 Rum
140(1)
Bibliography
141(2)
7 Vodka, Flavoured Spirits and Liqueurs 143(12)
7.1 Vodka
143(1)
7.2 Gin
144(1)
7.3 Liqueurs
145(8)
Bibliography
153(2)
8 Sake 155(10)
8.1 Sake Brewing
159(4)
8.1.1 Polishing, Steeping and Steaming
160(1)
8.1.2 Making Koji
160(1)
8.1.3 Making Moto
160(1)
8.1.4 Moromi
161(1)
8.1.5 Modern Sake Making
162(1)
8.2 The Flavour of Sake
163(1)
8.3 Types of Sake
163(1)
8.4 Serving Temperature
164(1)
Bibliography
164(1)
9 Vinegar 165(8)
9.1 Vinegar-Making Processes
166(2)
9.2 Malt Vinegar
168(1)
9.3 Wine Vinegar
168(1)
9.4 Balsamic Vinegar
168(1)
9.5 Other Vinegars
169(1)
9.6 Chemical Synthesis of Vinegar
169(2)
Bibliography
171(2)
10 Cheese 173(10)
10.1 Milk
175(2)
10.2 The Culturing of Milk with Lactic Acid Bacteria
177(1)
10.3 Milk Clotting
178(1)
10.4 Whey Expulsion
178(1)
10.5 Curd Handling
179(1)
10.6 The Production of Processed Cheese
179(1)
10.7 The Maturation of Cheese
179(3)
Bibliography
182(1)
11 Yoghurt and Other Fermented Milk Products 183(4)
Bibliography
186(1)
12 Bread 187(10)
12.1 Flour
188(1)
12.2 Water
188(1)
12.3 Salt
188(1)
12.4 Fat
188(1)
12.5 Sugar
189(1)
12.6 Leavening
189(1)
12.7 Additives
189(2)
12.8 Fermentation
191(1)
12.9 Dough Acidification
191(1)
12.10 Formation of Dough
191(1)
12.11 Leavening of Doughs
192(1)
12.12 Processing of Fermented Doughs
193(1)
12.13 Baking
193(1)
12.14 Bread Flavour
194(1)
12.15 Staling of Bread
195(1)
12.16 Bread Composition
195(1)
Bibliography
195(2)
13 Meat 197(4)
13.1 Fermented Sausage
197(2)
13.1.1 The Role of Components of the Curing Mixture
197(1)
13.1.2 Meat Fermentation
198(1)
13.2 Raw Hams
199(1)
Bibliography
200(1)
14 Indigenous Fermented Foods 201(10)
14.1 Soy Sauce
201(4)
14.1.1 Mash (Moromi) Stage
204(1)
14.2 Miso
205(3)
14.3 Natto
208(1)
Bibliography
208(3)
15 Vegetable Fermentations 211(6)
15.1 Factors Impacting Vegetable Fermentations
211(1)
15.2 Cucumbers
211(2)
15.3 Cabbage
213(1)
15.4 Olives
214(1)
15.4.1 Untreated Naturally Ripe Black Olives in Brine
214(1)
15.4.2 Lye-Treated Green Olives in Brine
215(1)
Bibliography
215(2)
16 Cocoa 217(6)
16.1 Roasting
220(1)
16.2 Production of Cocoa Mass or Chocolate Liquor
220(1)
16.3 Cocoa Butter
221(1)
16.4 Production of Chocolate
221(1)
Bibliography
222(1)
17 Microbial Biomass Protein 223(2)
17.1 Production and Properties of Quorn
223(1)
Bibliography
224(1)
18 Miscellaneous Fermentation Products 225(10)
Bibliography
234(1)
Index 235
Professor Charles W. Bamforth, Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA.

Professor David J. Cook, AB InBev Chair in Brewing Science, School of Biosciences, University of Nottingham, Loughborough, UK.
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