(Institute of Food Technologists Series) 2nd Edition
by Robert W. Hutkins (Author) rt W. Hutkins
The revised and expanded text on food fermentation microbiology
With this second edition of Microbiology and Technology of Fermented Foods,
Robert Hutkins brings fresh perspectives and updated content to his
exhaustive and engaging text on food fermentations. The text covers all
major fermented foods, devoting chapters to fermented dairy, meat, and
vegetable products, as well breads, beers, wines, vinegars, and soy
foods. These insights are enhanced by detailed explanations of the
microbiological and biochemical processes that underpin fermentation,
while an account of its fascinating history provides readers with richly
contextualizing background knowledge.
New to this edition are
two additional chapters. One discusses the role that fermentation plays
in the production of spirits and other distilled beverages, whereas
another focuses on cocoa, coffee, and fermented cereal products.
Furthermore, key chapters on microorganisms and metabolism have been
expanded and elaborated upon, and are complemented by other relevant
revisions and additions made throughout the book, ensuring that it is as
up-to-date and applicable as possible. This essential text includes:
- Discussions of major fermented foods from across the globe
- Background information on the science and history behind food fermentation
- Information on relevant industrial processes, technologies, and scientific discoveries
- Two new chapters covering distilled spirits and cocoa, coffee, and cereal products
- Expanded chapters on microorganisms and metabolism
Microbiology and Technology of Fermented Foods, Second Edition is
a definitive reference tool that will be of great interest and use to
industry professionals, academics, established or aspiring food
scientists, and anyone else working with fermented foods.
