Электронная книга: Antonio Bevilacqua «Starter Cultures in Food Production»
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Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation. Издательство: "John Wiley&Sons Limited"
ISBN: 9781118933770 электронная книга Купить за 14769.32 руб и скачать на Litres |
Antonio Bevilacqua
Infobox Cyclist
ridername = Antonio Bevilacqua
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dateofbirth = birth date and age|1918|10|22
dateofdeath = death date|1972|3|29
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discipline = Pursuit
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Antonio Bevilacqua (
Palmares
;1940 - Lygie;1941 - Dop, Ferroviario Venezia: 1st,
Persondata
NAME=Antonio Bevilacqua
ALTERNATIVE NAMES=
SHORT DESCRIPTION=Cyclist
DATE OF BIRTH=1918-10-22
PLACE OF BIRTH=
DATE OF DEATH=1972-3-29
PLACE OF DEATH=
Источник: Antonio Bevilacqua
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| Автор | Книга | Описание | Год | Цена | Тип книги |
|---|---|---|---|---|---|
| Antonio Bevilacqua | Starter Cultures in Food Production | Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry… — John Wiley&Sons Limited, электронная книга Подробнее... | 14769.32 | электронная книга | |
| Fernanda Mozzi | Biotechnology of Lactic Acid Bacteria. Novel Applications | Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on… — John Wiley&Sons Limited, электронная книга Подробнее... | 15443.31 | электронная книга | |
| Fidel Toldra | Handbook of Fermented Meat and Poultry | Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture… — John Wiley&Sons Limited, электронная книга Подробнее... | 19918.06 | электронная книга |
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