Download Handbook of Food and Beverage Fermentation Technology (Food by Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit PDF

By Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield

During the last decade, new purposes of genetic engineering within the fermentation of nutrition items have got loads of insurance in medical literature. whereas many books concentration completely on fresh advancements, this reference ebook highlights those advancements and offers targeted heritage and production details. Co-Edited through Fidel Toldra - Recipient of the 2010 distinctive learn Award from the yank Meat technological know-how AssociationPresenting a finished evaluation, instruction manual of meals and Beverage Fermentation know-how examines a variety of starter cultures and production approaches for well known alcoholic drinks and bakery, dairy, meat, cereal, soy, and vegetable meals items. a world panel of specialists from govt, undefined, and academia offer an in-depth evaluation of fermentation background, microorganisms, caliber coverage practices, and production directions. The textual content makes a speciality of the standard of the ultimate foodstuff product, taste formation, and new advances in starter cultures for dairy fermentations utilizing fresh examples that depict the most species used, their features, and their impression at the improvement of different fermented meals. With nearly 2,300 references for extra exploration, it is a necessary source for nutrition scientists, technologists, microbiologists, toxicologists, and processors.

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References Agbodaze D (1999) Verocytotoxins (Shiga-like toxins) produced by Escherichia coli: a minireview of their classification, clinical presentations and management of a heterogeneous family of cytotoxins. Comp Immunol Microbiol Infect Dis 22:221–230 Ahmed N, Dobrindt U, Hacker J, Hasnain SE (2008) Genomic fluidity and pathogenic bacteria: applications in diagnostics, epidemiology and intervention. Nat Rev Microbiol 6(5):387–394 Alexio JA, Aver, GP (1996) Prevalence of Enteropathogenic and Enterotoxigenic Escherichia coli in foods of animal origin in Southern Brazil.

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Appl Environ Microbiol 39(1):270–271 Rosin P, Niskanen T, Palm D, Struelens M, Takkinen J (2013) Laboratory preparedness for detection and monitoring of Shiga toxin 2-producing Escherichia coli O104:H4 in Europe and response to the 2011 outbreak. Euro Surveill 18(25):20508 Sack RB, Sack DA, Mehlman IJ, Orskov F, Orskov I (1977) Enterotoxigenic Escherichia coli isolated from food. J Infect Dis 135(2):313–317 Sakkejha H, Byrne L, Lawson AJ, Jenkins C (2013) An update on the microbiology and epidemiology of enteropathogenic Escherichia coli in England 2010–2012.

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