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Produktbild: Food, Fermentation, and Micro-organisms

Food, Fermentation, and Micro-organisms

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

19.04.2019

Verlag

John Wiley & Sons Inc

Seitenzahl

260

Maße (L/B/H)

25/17,5/1,9 cm

Gewicht

636 g

Auflage

2nd edition

Sprache

Englisch

ISBN

978-1-4051-9872-1

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

19.04.2019

Verlag

John Wiley & Sons Inc

Seitenzahl

260

Maße (L/B/H)

25/17,5/1,9 cm

Gewicht

636 g

Auflage

2nd edition

Sprache

Englisch

ISBN

978-1-4051-9872-1

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: GPSR Kontakt

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  • Produktbild: Food, Fermentation, and Micro-organisms
  • Preface xiii
     
    Introduction 1
     
    Bibliography 3
     
    1 The Science Underpinning Food Fermentations 5
     
    1.1 Micro-Organisms 6
     
    1.2 Microbial Metabolism 8
     
    1.2.1 Nutritional Needs 9
     
    1.2.2 Environmental Impacts 11
     
    1.2.2.1 Temperature 11
     
    1.2.2.2 pH 14
     
    1.2.2.3 Water Activity 14
     
    1.2.2.4 Oxygen 17
     
    1.2.2.5 Radiation 19
     
    1.2.2.6 Hydrostatic Pressure 19
     
    1.2.3 Controlling or Inhibiting Growth of Micro-organisms 19
     
    1.2.3.1 Heating 19
     
    1.2.3.2 Cooling 20
     
    1.2.3.3 Drying 20
     
    1.2.3.4 Irradiation 20
     
    1.2.3.5 Filtration 20
     
    1.2.3.6 Chemical Agents 21
     
    1.2.4 Metabolic Events 22
     
    1.2.4.1 Catabolism 22
     
    1.2.4.2 Anabolism 25
     
    1.3 The Origins of the Organisms Employed in Food Fermentations 28
     
    1.4 Some of the Major Micro-Organisms in This Book 30
     
    1.4.1 Yeast 32
     
    1.4.2 Lactic Acid Bacteria 35
     
    1.4.2.1 Lactococcus 36
     
    1.4.2.2 Leuconostoc 36
     
    1.4.2.3 Streptococcus 36
     
    1.4.2.4 Lactobacillus 36
     
    1.4.2.5 Pediococci 36
     
    1.4.2.6 Enterococcus 36
     
    1.5 Providing the Growth Medium for the Organisms 37
     
    1.6 Fermenters 37
     
    1.7 Downstream Processing 37
     
    1.8 Some General Issues for a Number of Foodstuffs 38
     
    1.8.1 Non-enzymatic Browning 38
     
    1.8.2 Enzymatic Browning 40
     
    1.8.3 Caramelisation of Sugars 41
     
    1.8.4 Antioxidants 41
     
    Bibliography 42
     
    2 Beer 43
     
    2.1 Overview of Malting and Brewing 43
     
    2.2 Barley and Malt Production 46
     
    2.3 Mashing: The Production of Sweet Wort 53
     
    2.3.1 Milling 53
     
    2.3.2 Mashing 55
     
    2.3.3 Adjuncts 59
     
    2.3.4 Wort Separation 60
     
    2.3.4.1 Lauter Tun 60
     
    2.3.4.2 Mash Filters 61
     
    2.4 Water 61
     
    2.5 Hops 64
     
    2.6 Wort Boiling and Clarification 66
     
    2.7 Wort Cooling 66
     
    2.8 Yeast 67
     
    2.9 Brewery Fermentations 73
     
    2.10 Filtration 76
     
    2.11 The Stabilisation of Beer 77
     
    2.12 Gas Control 77
     
    2.13 Packaging 78
     
    2.13.1 Filling Bottles and Cans 79
     
    2.13.2 Filling Kegs 79
     
    2.14 The Quality of Beer 80
     
    2.14.1 Flavour 80
     
    2.14.2 Foam 88
     
    2.14.3 Gushing 88
     
    2.15 Spoilage of Beer 88
     
    2.16 Beer Styles 90
     
    Bibliography 90
     
    3 Wine 93
     
    3.1 Grapes 93
     
    3.2 Grape Processing 97
     
    3.2.1 Stemming and Crushing 98
     
    3.2.2 Drainers and Presses 99
     
    3.3 Fermentation 101
     
    3.3.1 Juice 101
     
    3.3.2 Yeast 102
     
    3.4 Clarification 103
     
    3.5 Filtration 104
     
    3.6 Stabilisation 104
     
    3.7 The Use of Other Micro-Organisms in Wine Production 104
     
    3.8 Champagne/Sparkling Wine 105
     
    3.9 Ageing 106
     
    3.10 Packaging 108
     
    3.11 Taints and Gushing 108
     
    3.12 The Composition of Wine 108
     
    3.13 Classifications of Wine 108
     
    3.14 Wine Evaluation 109
     
    Bibliography 110
     
    4 Fortified Wines 111
     
    4.1 Sherry 112
     
    4.2 Port 113
     
    4.3 Madeira 114
     
    Bibliography 115
     
    5 Cider 117
     
    5.1 Apples 118
     
    5.2 Milling and Pressing 121
     
    5.3 Fermentation 122
     
    5.4 Cider Colour and Flavour 125
     
    5.5 Post- Fermentation Processes 126
     
    5.6 Problems With Cider 126
     
    5.7 Perry 129
     
    Bibliography 130
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