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Food, fermentation, and micro-organisms [[electronic resource] /] / Charles W. Bamforth
| Food, fermentation, and micro-organisms [[electronic resource] /] / Charles W. Bamforth |
| Autore | Bamforth Charles W. <1952-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science, c2005 |
| Descrizione fisica | 1 online resource (234 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermentation
Fermented foods Yeast |
| ISBN |
1-281-31202-9
9786611312022 0-470-70958-8 0-470-99527-0 0-470-99526-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Flavoured spirits -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Mycoprotein -- Miscellaneous fermentation products. |
| Record Nr. | UNINA-9910824454403321 |
Bamforth Charles W. <1952->
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| Oxford ; ; Ames, Iowa, : Blackwell Science, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food, fermentation, and micro-organisms [[electronic resource] /] / Charles W. Bamforth
| Food, fermentation, and micro-organisms [[electronic resource] /] / Charles W. Bamforth |
| Autore | Bamforth Charles W. <1952-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science, c2005 |
| Descrizione fisica | 1 online resource (234 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermentation
Fermented foods Yeast |
| ISBN |
1-281-31202-9
9786611312022 0-470-70958-8 0-470-99527-0 0-470-99526-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Flavoured spirits -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Mycoprotein -- Miscellaneous fermentation products. |
| Record Nr. | UNISA-996208219903316 |
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Bamforth Charles W. <1952->
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| Oxford ; ; Ames, Iowa, : Blackwell Science, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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GM food systems and their economic impact / / Tatjana Brankov and Koviljko Lovre
| GM food systems and their economic impact / / Tatjana Brankov and Koviljko Lovre |
| Autore | Brankov Tatjana <1975-> |
| Pubbl/distr/stampa | Oxfordshire, UK ; ; Boston, MA : , : CABI, , [2019] |
| Descrizione fisica | 1 online resource (245 pages) |
| Disciplina | 664/.024 |
| Collana | CABI biotechnology series |
| Soggetto topico |
Food - Biotechnology
Food - Biotechnology - Economic aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-78924-055-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Ancient, classical, and modern biotechnology -- Genetically modified foods in the light of food regimes -- Does transgenic food production affect world food prices? -- Food security and GMOs -- Is GMO farming an eco-friendly choice? -- GMOs: what are we eating? |
| Record Nr. | UNINA-9910479890203321 |
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Brankov Tatjana <1975->
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||
| Oxfordshire, UK ; ; Boston, MA : , : CABI, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
GM food systems and their economic impact / / Tatjana Brankov and Koviljko Lovre
| GM food systems and their economic impact / / Tatjana Brankov and Koviljko Lovre |
| Autore | Brankov Tatjana <1975-> |
| Pubbl/distr/stampa | Oxfordshire, UK ; ; Boston, MA : , : CABI, , [2019] |
| Descrizione fisica | 1 online resource (245 pages) |
| Disciplina | 664/.024 |
| Collana | CABI biotechnology series |
| Soggetto topico |
Food - Biotechnology
Food - Biotechnology - Economic aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-78924-055-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Ancient, classical, and modern biotechnology -- Genetically modified foods in the light of food regimes -- Does transgenic food production affect world food prices? -- Food security and GMOs -- Is GMO farming an eco-friendly choice? -- GMOs: what are we eating? |
| Record Nr. | UNINA-9910526518803321 |
|
Brankov Tatjana <1975->
|
||
| Oxfordshire, UK ; ; Boston, MA : , : CABI, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz
| Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz |
| Edizione | [2nd edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] |
| Descrizione fisica | 1 online resource (xvi, 798 pages) : illustrations |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-16041-0
1-4822-6070-0 1-4665-6145-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | chapter Part I Introduction -- chapter Part II Soy Products -- chapter Part III Fruits and Fruit Products -- chapter Part IV Vegetables and Vegetable Products -- chapter Part V Cereals and Cereal Products -- chapter Part VI Specialty Products -- chapter Part VII Fermentation and Food Ingredients -- chapter Index -- chapter Half Title -- chapter Title Page -- chapter Copyright Page -- chapter Contents -- chapter Preface -- chapter Editors -- chapter Contributors -- chapter Part I: Introduction -- chapter Part II: Fermented Milk and Semisolid Cheeses -- chapter Part III: Solid Cheeses -- chapter Part IV: Meat and Fish Products -- chapter Part V: Probiotics and Fermented Products. |
| Record Nr. | UNINA-9910463069103321 |
| Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz
| Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz |
| Edizione | [2nd edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] |
| Descrizione fisica | 1 online resource (xvi, 798 pages) : illustrations |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| ISBN |
0-429-16041-0
1-4822-6070-0 1-4665-6145-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | chapter Part I Introduction -- chapter Part II Soy Products -- chapter Part III Fruits and Fruit Products -- chapter Part IV Vegetables and Vegetable Products -- chapter Part V Cereals and Cereal Products -- chapter Part VI Specialty Products -- chapter Part VII Fermentation and Food Ingredients -- chapter Index -- chapter Half Title -- chapter Title Page -- chapter Copyright Page -- chapter Contents -- chapter Preface -- chapter Editors -- chapter Contributors -- chapter Part I: Introduction -- chapter Part II: Fermented Milk and Semisolid Cheeses -- chapter Part III: Solid Cheeses -- chapter Part IV: Meat and Fish Products -- chapter Part V: Probiotics and Fermented Products. |
| Record Nr. | UNINA-9910787585003321 |
| Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz
| Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz |
| Edizione | [2nd edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] |
| Descrizione fisica | 1 online resource (xvi, 798 pages) : illustrations |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| ISBN |
0-429-16041-0
1-4822-6070-0 1-4665-6145-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | chapter Part I Introduction -- chapter Part II Soy Products -- chapter Part III Fruits and Fruit Products -- chapter Part IV Vegetables and Vegetable Products -- chapter Part V Cereals and Cereal Products -- chapter Part VI Specialty Products -- chapter Part VII Fermentation and Food Ingredients -- chapter Index -- chapter Half Title -- chapter Title Page -- chapter Copyright Page -- chapter Contents -- chapter Preface -- chapter Editors -- chapter Contributors -- chapter Part I: Introduction -- chapter Part II: Fermented Milk and Semisolid Cheeses -- chapter Part III: Solid Cheeses -- chapter Part IV: Meat and Fish Products -- chapter Part V: Probiotics and Fermented Products. |
| Record Nr. | UNINA-9910826523403321 |
| Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon
| Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons Ltd, , 2015 |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermented foods
Meat - Preservation Fermentation |
| ISBN |
1-118-52267-2
1-118-52265-6 1-118-52268-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Part I Meat Fermentation Worldwide: Overview, Production, and Principles; Chapter 1 Dry-Fermented Sausages and Ripened Meats: An Overview; 1.1 Introduction; 1.2 Fermented sausages and ripened meats around the world; 1.3 The importance of fermented sausages; Acknowledgement; References; Chapter 2 Production and Consumption of Fermented Meat Products; 2.1 Introduction; 2.2 Current products; 2.3 The Future; References; Chapter 3 Principles of Meat Fermentation; 3.1 Introduction; 3.2 Fermentation
3.3 Factors influencing fermentation3.4 Proteolysis; 3.5 Lipolysis; 3.6 Antagonistic effects; References; Chapter 4 Principles of Curing; 4.1 Definition of curing; 4.2 History of curing; 4.3 Legislation; 4.4 Chemistry of nitrite and nitrate; 4.5 Nitrite and nitrate in meat products; 4.6 Nitrosomyoglobin (NOMb); 4.7 N-nitrosamine formation; 4.8 Conclusion; References; Chapter 5 Principles of Drying; 5.1 Introduction; 5.2 Basic principles of drying; 5.3 Hurdle technology applied to dried meat and poultry products; 5.4 Fundamentals of the drying of meat and poultry products 5.5 Drying kinetics modeling5.6 Air conditioning and circulation in meat drying; References; Chapter 6 Principles of Smoking; 6.1 Introduction; 6.2 Wood-smoke composition; 6.3 The preserving effect; 6.4 The flavoring effect; 6.5 Benefits and risks; 6.6 Food engineering approach; 6.7 Smoking procedures; References; Part II Raw Materials; Chapter 7 The Biochemistry of Meat and Fat; 7.1 Introduction: muscle structure; 7.2 Meat composition; 7.3 Muscle proteases and lipases; 7.4 Adipose tissue lipases; 7.5 Post mortem muscle metabolism and quality; References; Chapter 8 Ingredients 8.1 Introduction8.2 Lean; 8.3 Fat; 8.4 Factors affecting the suitability of lean and fat for processing; 8.5 Other ingredients; References; Chapter 9 Additives; 9.1 Introduction; 9.2 Acids and related additives; 9.3 Antioxidants; 9.4 Colorants; 9.5 Emulsifiers; 9.6 Flavor enhancers; 9.7 Flavoring agents; 9.8 Preservatives; 9.9 Multipurpose additives: phosphates; References; Chapter 10 Spices and Seasonings; 10.1 Introduction; 10.2 Ethnic preferences; 10.3 Commonly used spices in processed meats; 10.4 Botanical properties; 10.5 Product forms and appearances; 10.6 Chemical properties 10.7 Quality standards10.8 Sensory properties; 10.9 Applications in fermented meat processing; 10.10 Conclusion; References; Chapter 11 Casings; 11.1 Introduction; 11.2 Natural casings; 11.3 Artificial casings; 11.4 Regulatory compliance; 11.5 Handling casings; 11.6 Quality determination; 11.7 Conclusion; References; Part III Microbiology and Starter Cultures; Chapter 12 Microorganisms in Traditional Fermented Meats; 12.1 Introduction; 12.2 Traditional sausage manufacture; 12.3 Description of ecosystems; 12.4 Identification of technological microbiota; 12.5 Conclusion; References Chapter 13 The Microbiology of Fermentation and Ripening |
| Record Nr. | UNINA-9910140509603321 |
| West Sussex, England : , : John Wiley & Sons Ltd, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon
| Handbook of fermented meat and poultry / / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons Ltd, , 2015 |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermented foods
Meat - Preservation Fermentation |
| ISBN |
1-118-52267-2
1-118-52265-6 1-118-52268-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Part I Meat Fermentation Worldwide: Overview, Production, and Principles; Chapter 1 Dry-Fermented Sausages and Ripened Meats: An Overview; 1.1 Introduction; 1.2 Fermented sausages and ripened meats around the world; 1.3 The importance of fermented sausages; Acknowledgement; References; Chapter 2 Production and Consumption of Fermented Meat Products; 2.1 Introduction; 2.2 Current products; 2.3 The Future; References; Chapter 3 Principles of Meat Fermentation; 3.1 Introduction; 3.2 Fermentation
3.3 Factors influencing fermentation3.4 Proteolysis; 3.5 Lipolysis; 3.6 Antagonistic effects; References; Chapter 4 Principles of Curing; 4.1 Definition of curing; 4.2 History of curing; 4.3 Legislation; 4.4 Chemistry of nitrite and nitrate; 4.5 Nitrite and nitrate in meat products; 4.6 Nitrosomyoglobin (NOMb); 4.7 N-nitrosamine formation; 4.8 Conclusion; References; Chapter 5 Principles of Drying; 5.1 Introduction; 5.2 Basic principles of drying; 5.3 Hurdle technology applied to dried meat and poultry products; 5.4 Fundamentals of the drying of meat and poultry products 5.5 Drying kinetics modeling5.6 Air conditioning and circulation in meat drying; References; Chapter 6 Principles of Smoking; 6.1 Introduction; 6.2 Wood-smoke composition; 6.3 The preserving effect; 6.4 The flavoring effect; 6.5 Benefits and risks; 6.6 Food engineering approach; 6.7 Smoking procedures; References; Part II Raw Materials; Chapter 7 The Biochemistry of Meat and Fat; 7.1 Introduction: muscle structure; 7.2 Meat composition; 7.3 Muscle proteases and lipases; 7.4 Adipose tissue lipases; 7.5 Post mortem muscle metabolism and quality; References; Chapter 8 Ingredients 8.1 Introduction8.2 Lean; 8.3 Fat; 8.4 Factors affecting the suitability of lean and fat for processing; 8.5 Other ingredients; References; Chapter 9 Additives; 9.1 Introduction; 9.2 Acids and related additives; 9.3 Antioxidants; 9.4 Colorants; 9.5 Emulsifiers; 9.6 Flavor enhancers; 9.7 Flavoring agents; 9.8 Preservatives; 9.9 Multipurpose additives: phosphates; References; Chapter 10 Spices and Seasonings; 10.1 Introduction; 10.2 Ethnic preferences; 10.3 Commonly used spices in processed meats; 10.4 Botanical properties; 10.5 Product forms and appearances; 10.6 Chemical properties 10.7 Quality standards10.8 Sensory properties; 10.9 Applications in fermented meat processing; 10.10 Conclusion; References; Chapter 11 Casings; 11.1 Introduction; 11.2 Natural casings; 11.3 Artificial casings; 11.4 Regulatory compliance; 11.5 Handling casings; 11.6 Quality determination; 11.7 Conclusion; References; Part III Microbiology and Starter Cultures; Chapter 12 Microorganisms in Traditional Fermented Meats; 12.1 Introduction; 12.2 Traditional sausage manufacture; 12.3 Description of ecosystems; 12.4 Identification of technological microbiota; 12.5 Conclusion; References Chapter 13 The Microbiology of Fermentation and Ripening |
| Record Nr. | UNINA-9910809686603321 |
| West Sussex, England : , : John Wiley & Sons Ltd, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of plant-based fermented food and beverage technology / / edited by Y.H. Hui ; administrative associate editor, E. Ozgul Evranuz ; associate editors, Francisco Noe Arroyo-Lopez. [et al.]
| Handbook of plant-based fermented food and beverage technology / / edited by Y.H. Hui ; administrative associate editor, E. Ozgul Evranuz ; associate editors, Francisco Noe Arroyo-Lopez. [et al.] |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2012 |
| Descrizione fisica | 1 online resource (813 p.) |
| Disciplina | 664/.024 |
| Altri autori (Persone) |
HuiY. H (Yiu H.)
EvranuzE. Ozgul Arroyo-LopezFrancisco Noe |
| Soggetto topico |
Fermented foods
Beverages - Microbiology Fermentation Plant proteins as food Plant products |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-10679-3
1-4398-7069-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Introduction -- pt. 2. Soy products -- pt. 3. Fruits and fruit products -- pt. 4. Vegetables and vegetable products -- pt. 5. Cereals and cereal prodcuts -- pt. 6. Specialty products -- pt. 7. Fermentation and food ingredients. |
| Record Nr. | UNINA-9910451975603321 |
| Boca Raton, Fla. : , : CRC Press, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
