Principles of fermentation technology / Juliana Lang
Material type:
TextSeries: Textbook seriesPublisher: New York : Larsen & Keller, [2023]Description: viii, 212 pages : illustrations (chiefly color)Content type: - text
- unmediated
- volume
- 9781641729895
- 664.024
| Item type | Current library | Collection | Call number | Status | Barcode |
|---|---|---|---|---|---|
Book
|
Main Library Reference Section | Reference | R 664.024 L269p 2023 (Browse shelf(Opens below)) | Room use only | 58113QC |
Includes bibliographical references and index.
Chapter 1. Introduction
Fermentation
Fermentation and redox potential
Food fermentation
Industrial fermentation
Chapter 2. Types of fermentation
Aerobic fermentation
Lactic acid fermentation
Mixed acid fermentation
Acetone-butanol-ethanol fermentation
Solid state fermentation
Fermentative hydrogen production
Succinic acid fermentation
Alcoholic fermentation
Malolactic fermentation
Chapter 3. Microorganisms used in fermentation
Yeast
Bacteria
Chapter 4. Fermented food products
Fermented animal products
Fermented soy products
Plants-based fermented foods
Other fermented products
Chapter 5. Fermented beverages
Beer
Wine
Cider
Kefir
Kombucha
Fermented tea
Sake
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