Microbiology and Technology of Fermented Foods (Institute of Food Technologists Series) delves into the world of food fermentations, offering a comprehensive and engaging look at this vital area of culinary science. Authored by Robert W. Hutkins, this second edition brings fresh perspectives and updated content to its readers, covering all major fermented foods from around the globe. The book dedicates chapters to fermented dairy, meat, and vegetable products, as well as breads, beers, wines, vinegars, and soy foods.

The text is enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, providing readers with a deep understanding of these complex yet fascinating transformations. An account of the rich history of fermentation adds context to the content, offering readers insight into how these food preservation methods have evolved over time.

This edition includes two new chapters: one on the role of fermentation in the production of spirits and other distilled beverages, and another focusing on cocoa, coffee, and fermented cereal products. Key chapters on microorganisms and metabolism have been expanded and elaborated upon, ensuring that readers are well-versed in both the foundational concepts and emerging trends in food fermentation microbiology.

With its global perspective and thorough coverage, this essential text is a valuable resource for students, researchers, and professionals in the field of food science and technology. It offers comprehensive discussions of major fermented foods from across the globe, making it an indispensable reference for anyone interested in understanding and exploring the world of fermented foods.

ISBN-13: 978-1119027553

Publish Date: September 11, 2018

By Robert W. Hutkins (Author)