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 Cubao Branch shelves, Shelving location: Reference Section, Collection: Reference Close shelf browser (Hides shelf browser)
| R 660.2969 P153c 2020 Chemical engineering thermodynamics | R 660.6 B263b 2005 Biotechnology : an introduction | R 660.6 H564i 2012 Introduction to biotechnology | R 664.024 L269p 2023 Principles of fermentation technology | R 671.52 J47w 1999 Welding for collision repair | R 671.5212 K96s 2020 Shielded metal arc welding | R 690 M282d 2007 Defect-free buildings : a construction manual for quality control and conflict resolution |
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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