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Starter cultures in food production

Speranza, Barbara.

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Starter cultures in food production

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Starter cultures in food production/ edited by Barbara Speranza ... [et al.].
其他作者:	Speranza, Barbara.
出版者:	Chichester, West Sussex, UK :Wiley-Blackwell, John Wiley & Sons, : 2017.,
面頁冊數:	1 online resource (xiii, 421 p.)
標題:	Bacterial starter cultures. -
電子資源:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781118933794
ISBN:	9781118933794

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: 9781118933794Subjects--Topical Terms:

660736
Bacterial starter cultures.

LC Class. No.: TP456.B32

Dewey Class. No.: 664/.024

Starter cultures in food production
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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 660736
650 0 $a Fermented foods. $3 660737
700 1 $a Speranza, Barbara. $3 3318598
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118933794