Author: P. Schutzenberger
Publisher: Beston Press
Keywords: fermentation
Number of Pages: 348
Published: 2008-02-29
List price: $30.45
ISBN-10: 140864715X
ISBN-13: 9781408647158

C O N T E N T S . - PAGE INTRODUCTION l . . . . . I BOOI. I. FERMENTATION DUE TO CELLULAR ORGANIShlS, OR DIRECT FERMENTATION. CHAPTER I. HISTORICAL . . . . . 9 CHAPTER 11. ALCOHOLIC O R SPIRITUOUS FERMENTATION 18 4 CHAPTER 111. ALCOHOLIC F ERMENT . S . I 3 4 CHAPTER IVa ACTUAL COMPOSITION OF FERMENTS. . . . . 63 CHAPTER V. FUNCTIONS OF YEAST l . 7 2 CHAPTER VI. CHAPTER VII. CAN NOTHING BUT ALCOHOLI Y C E AST EXCITE ALCOHOLIC FERMENTAT I ON l . . . l 167 CHAPTER VIII. PAGE VISCOUS 3 MANNITICF ERMENTAT O IO F N SU GAR . 189 CHAPTER IX. LACTIC F ERMENTATION . . . . I 9 3 CHAPTER X. A MONIAC F A E

Authors:C. F. A. Bryce, E. M. T. El-Mansi,
Publisher: CRC Press
Keywords: biotechnology, microbiology, fermentation
Number of Pages: 328
Published: 1999-08-26
List price: $93.95
ISBN-10: 0748407340
ISBN-13: 9780748407347

The pace of progress in fermentation biotechnology is fast and furious, particularly since the advent of genetic engineering and the recent advances in computer science and process control. This book addresses the multidisciplinary nature and the many fascinating aspects of fermentation thus providing a stepping stone in its progress as we enter a new era in which the use of renewable resources is recognized as an urgent need. In addition to central issues such as bioreactor design, fermentation kinetics, flux control analysis and modern strategies for productivity, the book also provides a go

Authors:Martin Adams, M.J.R. Nout,
Publisher: Springer
Keywords: safety, food, fermentation
Number of Pages: 290
Published: 2001-02-28
List price: $185.00
ISBN-10: 0834218437
ISBN-13: 9780834218437

A reference and support manual for the production of safely fermented foods, offering help for food preparation in the home and in the industrial sector. Covers all major food groups, from dairy to meats, and discusses such issues as chemical hazards and their control, toxic nitrogen compounds during processing, and the control of microbiological hazards. DLC: Fermented foods.

Authors:Douglas Hume, Antoine Bechamp,
Publisher: Kessinger Publishing
Keywords: fermentation, mystery
Number of Pages: 64
Published: 2005-12-30
List price: $16.95
ISBN-10: 1425325823
ISBN-13: 9781425325824

THIS 64 PAGE ARTICLE WAS EXTRACTED FROM THE BOOK: Bechamp or Pasteur: A Lost Chapter in the History of Biology, by Douglas Hume. To purchase the entire book, please order ISBN 1564599272.

Author: Charles W. Bamforth
Publisher: Wiley-Blackwell
Keywords: organisms, micro, fermentation, food
Number of Pages: 240
Published: 2005-11-18
List price: $242.99
ISBN-10: 0632059877
ISBN-13: 9780632059874

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fe

Authors:Chris Boulton, David Quain,
Publisher: Wiley-Blackwell
Keywords: fermentation, yeast, brewing
Number of Pages: 656
Published: 2006-05-22
List price: $94.99
ISBN-10: 1405152680
ISBN-13: 9781405152686

Now Available for the First Time in Paperback!This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers’ yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.Now available for the first time in paperback, the book is aimed at commercia

Authors:P F STANBURY, S. Hall, A. Whitaker,
Publisher: Butterworth-Heinemann
Keywords: second, technology, fermentation, principles
Number of Pages: 376
Published: 1999-02-19
List price: $91.95
ISBN-10: 0750645016
ISBN-13: 9780750645010

This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, and includes comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by numerous clear, informative diagrams.The book is of great interest to final year and pos