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 | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
Book
|
Main Library Reference Section | Reference | R 664.024 L269p 2023 (Browse shelf(Opens below)) | c. 1 | Room use only | 58113QC |
Browsing Main Library shelves, Shelving location: Reference Section, Collection: Reference Close shelf browser (Hides shelf browser)
| R 662.88 Sa131a 2019 Alternative sources of energy : biofuels | R 664 D229f 2024 Food engineering : principles and practices | R 664 Sm635 2003 Small-scale food processing : a directory of equipment and methods | R 664.024 L269p 2023 Principles of fermentation technology | R 664.07 N883h 2023 Handbook of food contamination and safety | R 664.09 In58 2014 Innovations in food packaging | R 668.4 P715 2003 Plastics and the environment |
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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