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Microbiology and technology of fermented foods / / Robert W Hutkins, University of Nebraska, USA
| Microbiology and technology of fermented foods / / Robert W Hutkins, University of Nebraska, USA |
| Autore | Hutkins Robert W (Robert Wayne) |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, NJ : , : IFT Press : , : Wiley : , : Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (618 pages) |
| Disciplina | 664/.024 |
| Collana | IFT Press series |
| Soggetto topico |
Fermented foods
Fermented foods - Microbiology Fermentation |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-119-02756-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to fermented foods -- Microorganisms -- Metabolism and physiology -- Starter cultures -- Cultured dairy products -- Cheese -- Fermented meats -- Fermented vegetables -- Bread -- Beer -- Wine -- Vinegar -- Distilled spirits -- Fermented foods from the Far East -- Cocoa, coffee, and cereal fermentations. |
| Record Nr. | UNINA-9910466611903321 |
Hutkins Robert W (Robert Wayne)
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| Hoboken, NJ : , : IFT Press : , : Wiley : , : Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbiology and technology of fermented foods / / Robert W Hutkins, University of Nebraska, USA
| Microbiology and technology of fermented foods / / Robert W Hutkins, University of Nebraska, USA |
| Autore | Hutkins Robert W (Robert Wayne) |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, NJ : , : IFT Press : , : Wiley : , : Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (618 pages) |
| Disciplina | 664/.024 |
| Collana | IFT Press series |
| Soggetto topico |
Fermented foods
Fermented foods - Microbiology Fermentation |
| ISBN | 1-119-02756-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to fermented foods -- Microorganisms -- Metabolism and physiology -- Starter cultures -- Cultured dairy products -- Cheese -- Fermented meats -- Fermented vegetables -- Bread -- Beer -- Wine -- Vinegar -- Distilled spirits -- Fermented foods from the Far East -- Cocoa, coffee, and cereal fermentations. |
| Record Nr. | UNINA-9910793135003321 |
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Hutkins Robert W (Robert Wayne)
|
||
| Hoboken, NJ : , : IFT Press : , : Wiley : , : Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbiology and technology of fermented foods / / Robert W Hutkins, University of Nebraska, USA
| Microbiology and technology of fermented foods / / Robert W Hutkins, University of Nebraska, USA |
| Autore | Hutkins Robert W (Robert Wayne) |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, NJ : , : IFT Press : , : Wiley : , : Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (618 pages) |
| Disciplina | 664/.024 |
| Collana | IFT Press series |
| Soggetto topico |
Fermented foods
Fermented foods - Microbiology Fermentation |
| ISBN | 1-119-02756-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to fermented foods -- Microorganisms -- Metabolism and physiology -- Starter cultures -- Cultured dairy products -- Cheese -- Fermented meats -- Fermented vegetables -- Bread -- Beer -- Wine -- Vinegar -- Distilled spirits -- Fermented foods from the Far East -- Cocoa, coffee, and cereal fermentations. |
| Record Nr. | UNINA-9910821390003321 |
|
Hutkins Robert W (Robert Wayne)
|
||
| Hoboken, NJ : , : IFT Press : , : Wiley : , : Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbiology of ethanol fermentation in sugarcane biofuels : fundamentals, advances, and perspectives / / Sandra Regina Ceccato-Antonini
| Microbiology of ethanol fermentation in sugarcane biofuels : fundamentals, advances, and perspectives / / Sandra Regina Ceccato-Antonini |
| Autore | Ceccato-Antonini Sandra Regina |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (130 pages) |
| Disciplina | 662.88 |
| Soggetto topico |
Biomass energy
Cellulosic ethanol Fermentation |
| ISBN |
9783031122927
9783031122910 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Preface -- Contents -- About the Author -- Chapter 1: Ethanolic Fermentation in Brazil: Characteristics and Peculiarities -- 1.1 Introduction -- 1.2 Biochemistry of Alcoholic Fermentation -- 1.3 Must Preparation -- 1.4 Systems for Conducting Fermentation -- 1.5 Yeast Treatment -- 1.6 Factors Affecting Fermentation -- References -- Chapter 2: The Use of Selected Yeasts in Ethanol Fermentation -- 2.1 Introduction -- 2.2 History of the Use of Yeast Strains in Ethanol Fermentation -- 2.3 Strain Selection: Yeast Characteristics and Selection Criteria -- 2.4 Using Omics to Explain the Superiority of Selected Yeasts -- 2.5 Genetically Modified Yeast Strains for Bioethanol Production -- References -- Chapter 3: Native Yeasts and Their Role in Ethanol Fermentation -- 3.1 Introduction -- 3.2 Non-Saccharomyces Yeasts -- 3.3 Saccharomyces cerevisiae Yeasts -- 3.4 Methods for Controlling the Growth of Native Yeasts -- References -- Chapter 4: Bacteria in Ethanol Fermentation -- 4.1 Introduction -- 4.2 Diversity of Bacteria in the Fermentation Process -- 4.3 Effects of Bacterial Contamination on the Fermentation Process -- 4.4 Methods to Control Bacterial Growth -- References -- Chapter 5: Methods for the Identification and Characterization of Yeasts from Ethanolic Fermentation -- 5.1 Introduction -- 5.2 Uses and Limitations of Identification Methods Based on Phenotypic Characteristics -- 5.3 Electrophoretic Karyotyping -- 5.4 Mitochondrial DNA -- 5.5 Microsatellites -- 5.6 Other Molecular Methods for Yeast Identification and Characterization of Ethanolic Fermentation -- References -- Chapter 6: Microbiological Techniques and Methods for the Assessment of Microbial Contamination -- 6.1 Introduction -- 6.2 Techniques for Assessing Yeast Viability in the Fermentation Process -- Direct Counting Under a Microscope -- Analytical Procedure.
Serial Dilution and Plating on Culture Media -- Analytical Procedure -- 6.3 Techniques for Assessing the Viability of Bacteria in the Fermentation Process -- Direct Counting Under a Microscope -- Analytical Procedure -- Serial Dilution and Plating on Culture Media -- Analytical Procedure -- 6.4 Gram Staining -- Analytical Procedure -- 6.5 Tests of Susceptibility to Antimicrobials with Bacteria -- Analytical Procedure -- Preparation of the Inoculum -- Test Performance -- 6.6 Composition of Culture Media and Solutions -- References -- Index. |
| Record Nr. | UNINA-9910624398903321 |
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Ceccato-Antonini Sandra Regina
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| Cham, Switzerland : , : Springer, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Microorganisms and fermentation of traditional foods / / editors, Dr. Ramesh C. Ray, Principal Scientist (Microbiology), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team
| Microorganisms and fermentation of traditional foods / / editors, Dr. Ramesh C. Ray, Principal Scientist (Microbiology), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2015] |
| Descrizione fisica | 1 online resource (390 p.) |
| Disciplina | 664.024 |
| Collana | Food Biology Series |
| Soggetto topico |
Food - Biotechnology
Food - Microbiology Fermentation Fermented foods |
| ISBN |
0-429-15716-9
1-4822-2309-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; About the Series; Preface; Contents; 1. Fermented Foods: Past, Present and Future; 2. Microbial Diversity in Fermented Foods with Emphasis on Bacterial Fermentation and Health Benefits; 3. Fermented Cereal Products; 4. Lactic Acid Fermentation of Vegetables and Fruits; 5. Yogurt and Other Fermented Milks; 6. Fermented Fish and Fish Products: Snapshots on Culture and Health; 7. Fermented Meat Products; 8. African Fermented Foods: Historical Roots and Real Benefits; 9. Oriental Fermented Functional (Probiotic) Foods; 10. Indigenous Fermented Foods of Latin America
11. Food Safety Challenges Associated with Traditional Fermented FoodsColor Plate Section |
| Record Nr. | UNINA-9910786760903321 |
| Boca Raton : , : CRC Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Microorganisms and fermentation of traditional foods / / editors, Dr. Ramesh C. Ray, Principal Scientist (Microbiology), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team
| Microorganisms and fermentation of traditional foods / / editors, Dr. Ramesh C. Ray, Principal Scientist (Microbiology), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2015] |
| Descrizione fisica | 1 online resource (390 p.) |
| Disciplina | 664.024 |
| Collana | Food Biology Series |
| Soggetto topico |
Food - Biotechnology
Food - Microbiology Fermentation Fermented foods |
| ISBN |
0-429-15716-9
1-4822-2309-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; About the Series; Preface; Contents; 1. Fermented Foods: Past, Present and Future; 2. Microbial Diversity in Fermented Foods with Emphasis on Bacterial Fermentation and Health Benefits; 3. Fermented Cereal Products; 4. Lactic Acid Fermentation of Vegetables and Fruits; 5. Yogurt and Other Fermented Milks; 6. Fermented Fish and Fish Products: Snapshots on Culture and Health; 7. Fermented Meat Products; 8. African Fermented Foods: Historical Roots and Real Benefits; 9. Oriental Fermented Functional (Probiotic) Foods; 10. Indigenous Fermented Foods of Latin America
11. Food Safety Challenges Associated with Traditional Fermented FoodsColor Plate Section |
| Record Nr. | UNINA-9910822997203321 |
| Boca Raton : , : CRC Press, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
New advances on fermentation processes / / edited by Rosa María Martinez-Espinosa
| New advances on fermentation processes / / edited by Rosa María Martinez-Espinosa |
| Pubbl/distr/stampa | London : , : IntechOpen, , [2020] |
| Descrizione fisica | 1 online resource (240 pages) : illustrations |
| Disciplina | 660.28449 |
| Soggetto topico | Fermentation |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910688327003321 |
| London : , : IntechOpen, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
New advances on fermentation processes / / edited by Rosa María Martínez-Espinosa
| New advances on fermentation processes / / edited by Rosa María Martínez-Espinosa |
| Pubbl/distr/stampa | London : , : IntechOpen, , 2020 |
| Descrizione fisica | 1 online resource (240 pages) : illustrations |
| Disciplina | 660.28449 |
| Soggetto topico | Fermentation |
| ISBN | 1-78985-314-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910409742303321 |
| London : , : IntechOpen, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Practical fermentation technology [[electronic resource] /] / Brian McNeil & Linda M. Harvey
| Practical fermentation technology [[electronic resource] /] / Brian McNeil & Linda M. Harvey |
| Autore | McNeil B |
| Pubbl/distr/stampa | Chichester, England ; ; Hoboken, NJ, : Wiley, c2008 |
| Descrizione fisica | 1 online resource (404 p.) |
| Disciplina |
660
660.28449 |
| Altri autori (Persone) | HarveyL. M |
| Soggetto topico |
Fermentation
Chemical engineering |
| ISBN |
1-281-32189-3
9786611321895 0-470-72530-3 0-470-72528-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Practical Fermentation Technology; Contents; List of Contributors; Acknowledgements; Preface; 1: Fermentation: An Art from the Past, a Skill for the Future; 2: Fermentation Equipment Selection: Laboratory Scale Bioreactor Design Considerations; 3: Equipping a Research Scale Fermentation Laboratory for Production of Membrane Proteins; 4: Modes of Fermenter Operation; 5: The Design and Preparation of Media for Bioprocesses; 6: Preservation of Cultures for Fermentation Processes; 7: Modelling the Kinetics of Biological Activity in Fermentation Systems
8: Scale Up and Scale Down of Fermentation Processes9: On-line, In-situ, Measurements within Fermenters; 10: SCADA Systems for Bioreactors; 11: Using Basic Statistical Analyses in Fermentation; 12: The Fermenter in Research and Development; Index |
| Record Nr. | UNINA-9910145734403321 |
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McNeil B
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| Chichester, England ; ; Hoboken, NJ, : Wiley, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Principles and applications of fermentation technology / / edited by Arindam Kuila and Vinay Sharma
| Principles and applications of fermentation technology / / edited by Arindam Kuila and Vinay Sharma |
| Pubbl/distr/stampa | Hoboken, NJ ; ; Beverly, MA : , : Wiley, , 2018 |
| Descrizione fisica | 1 online resource (432 pages) |
| Disciplina | 660.28449 |
| Soggetto topico |
Fermentation
Biotechnology - Industrial applications |
| ISBN |
1-119-46046-8
1-119-46048-4 1-119-46038-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910554802203321 |
| Hoboken, NJ ; ; Beverly, MA : , : Wiley, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
-
Fermentation
(80)
- Fermented foods (26)
- Beverages - Microbiology (10)
- Industrial microbiology (10)
- Yeast (10)