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Ilkin Yucel Sengun
(2017)
CRC Press
553,00 kr.
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Acetic Acid Bacteria
Fundamentals and Food Applications
Ilkin Yucel Sengun
(2017)
Sprog: Engelsk
Taylor & Francis Group
2.088,00 kr.
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Detaljer om varen
- 1. Udgave
- Vital Source searchable e-book (Reflowable pages)
- Udgiver: CRC Press (Juni 2017)
- ISBN: 9781351649537
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.
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Bookshelf online: 5 år fra købsdato.
Bookshelf appen: ubegrænset dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: -1 sider kan printes ad gangen
Copy: højest -1 sider i alt kan kopieres (copy/paste)
Bookshelf online: 5 år fra købsdato.
Bookshelf appen: ubegrænset dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: -1 sider kan printes ad gangen
Copy: højest -1 sider i alt kan kopieres (copy/paste)
Detaljer om varen
- Hardback: 358 sider
- Udgiver: Taylor & Francis Group (Marts 2017)
- ISBN: 9781498763691
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.
PART-I: DESCRIPTION OF ACETIC ACiD BACTERIA Systematics of Acetic Acid Bacteria Taweesak Malimas, Huong Thi Lan Vu, Yuki Muramatsu, Pattaraporn Yukphan, Somboon Tanasupawat and Yuzo Yamada Comparative Genomics of Acetobacter and other Acetic Acid Bacteria Jure Skraban and Janja Trcek Physiology and Biochemistry of Acetic Acid Bacteria Birce Mercanoglu Taban and Natsaran Saichana Acetic Acid Bacteria Strategies Contributing to Acetic Acid Resistance During Oxidative Fermentation Cristina Andrés-Barrao and François Barja Exopolysaccharide Production of Acetic Acid Bacteria Seval Dagbagli and Yekta Göksungur Improvements of Acetic Acid Bacterial Strains: Thermotolerant Properties of Acetic Acid Bacteria and Genetic Modification for Strain Development Natsaran Saichana Identification Techniques of Acetic Acid Bacteria: Comparison between MALDI-TOF MS and Molecular Biology Techniques Cristina Andrés-Barrao, François Barja, Ruben Ortega Pérez, Marie-Louise Chappuis, Sarah Braito, Ana Hospital Bravo Preservation of Acetic Acid Bacteria Luciana De Vero, Maria Gullo and Paolo Giudici
PART-II: IMPORTANCE OF ACETIC ACID BACTERIA IN FOOD INDUSTRY Microbiology of Fermented Foods Ilkin Yucel Sengun and Michael P. Doyle Vinegars Paolo Giudici, Luciana De Vero, Maria Gullo Impact of acetic acid bacteria on cocoa fermentation Yasmine Hamdouche, Corinne Teyssier and Didier Montet Detrimental Effects of AAB in Foods Maria José Valera, Maria Jesús Torija and Albert Mas Beneficial Effects of Acetic Acid Bacteria and Their Food Products Seniz Karabiyikli and Ilkin Yucel Sengun
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