國立高雄大學圖資館 |

Language: English

Back

Starter cultures in food production

Speranza, Barbara.

Starter cultures in food production

Record Type:	Electronic resources : Monograph/item
Title/Author:	Starter cultures in food productionedited by Barbara Speranza ... [et al.].
other author:	Speranza, Barbara.
Published:	Chichester, West Sussex, UK :Wiley-Blackwell, John Wiley & Sons,2017.
Description:	1 online resource (xiii, 421 p.)
Subject:	Bacterial starter cultures.
Online resource:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781118933794
ISBN:	9781118933794$q(electronic bk.)

Starter cultures in food production
Starter cultures in food production[electronic resource] /edited by Barbara Speranza ... [et al.]. - 1st ed. - Chichester, West Sussex, UK :Wiley-Blackwell, John Wiley & Sons,2017. - 1 online resource (xiii, 421 p.)

Includes bibliographical references and index.

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.

ISBN: 9781118933794$q(electronic bk.)Subjects--Topical Terms:

812991
Bacterial starter cultures.

LC Class. No.: TP456.B32

Dewey Class. No.: 664/.024

Starter cultures in food production
LDR:02444cmm a2200325 a 4500 001 536639
003 OCoLC
005 20180330091411.1
006 m o d
007 cr |||||||||||
008 190109s2017 enk ob 001 0 eng d
020 $a 9781118933794$q(electronic bk.)
020 $a 1118933796$q(electronic bk.)
020 $a 9781118933770$q(electronic bk.)
020 $a 111893377X$q(electronic bk.)
020 $a 9781118933787
020 $a 1118933788
020 $z 9781118933763
020 $z 1118933761
035 $a 974514483
040 $a IDEBK $b eng $c IDEBK $d OCLCO $d DG1 $d MERUC $d RECBK $d OCLCF $d YDX $d UPM $d OTZ $d IDEBK $d OCLCQ $d DEBSZ $d OCLCQ $d DEBBG
050 4 $a TP456.B32
082 0 4 $a 664/.024 $2 23
245 0 0 $a Starter cultures in food production $h [electronic resource] / $c edited by Barbara Speranza ... [et al.].
250 $a 1st ed.
260 $a Chichester, West Sussex, UK : $b Wiley-Blackwell, John Wiley & Sons, $c 2017.
300 $a 1 online resource (xiii, 421 p.)
504 $a Includes bibliographical references and index.
520 $a Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.
588 $a Description based on print version record.
650 0 $a Bacterial starter cultures. $3 812991
650 0 $a Fermented foods. $3 302243
700 1 $a Speranza, Barbara. $3 812990
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118933794