Starter cultures in food production:
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, v...
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Chichester, West Sussex, UK
Wiley Blackwell
2017
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| Schlagworte: | |
| Online-Zugang: | FCO01 FRO01 UBG01 Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | 1 online resource (xiii, 421 pages) |
| ISBN: | 111893377X 9781118933770 9781118933794 1118933796 9781118933787 1118933788 9781118933763 1118933761 |
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| 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 | ||
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Datensatz im Suchindex
| _version_ | 1804177753081118720 |
|---|---|
| any_adam_object | |
| author2 | Speranza, Barbara |
| author2_role | edt |
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| author_facet | Speranza, Barbara |
| building | Verbundindex |
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| collection | ZDB-35-WIC |
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| dewey-full | 664/.024 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.024 |
| dewey-search | 664/.024 |
| dewey-sort | 3664 224 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:53:05Z |
| institution | BVB |
| isbn | 111893377X 9781118933770 9781118933794 1118933796 9781118933787 1118933788 9781118933763 1118933761 |
| language | English |
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| owner_facet | DE-861 DE-858 |
| physical | 1 online resource (xiii, 421 pages) |
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| publishDate | 2017 |
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| spelling | Starter cultures in food production edited by Barbara Speranza, University of Foggia, Italy, Antonio Bevilacqua, University of Foggia, Italy, Maria Rosaria Corbo, University of Foggia, Italy, Milena Sinigaglia, University of Foggia, Italy Chichester, West Sussex, UK Wiley Blackwell 2017 1 online resource (xiii, 421 pages) txt rdacontent c rdamedia cr rdacarrier 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Bacterial starter cultures fast Fermented foods fast Bacterial starter cultures Fermented foods Starterkultur (DE-588)4182941-4 gnd rswk-swf Fermentiertes Lebensmittel (DE-588)7843034-3 gnd rswk-swf Fermentiertes Lebensmittel (DE-588)7843034-3 s Starterkultur (DE-588)4182941-4 s 1\p DE-604 Speranza, Barbara edt Erscheint auch als Druck-Ausgabe Starter cultures in food production Chichester, West Sussex, UK ; Hoboken, NJ : John Wiley & Sons, Inc., [2017] 9781118933763 https://onlinelibrary.wiley.com/doi/book/10.1002/9781118933794 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Starter cultures in food production TECHNOLOGY & ENGINEERING / Food Science bisacsh Bacterial starter cultures fast Fermented foods fast Bacterial starter cultures Fermented foods Starterkultur (DE-588)4182941-4 gnd Fermentiertes Lebensmittel (DE-588)7843034-3 gnd |
| subject_GND | (DE-588)4182941-4 (DE-588)7843034-3 |
| title | Starter cultures in food production |
| title_auth | Starter cultures in food production |
| title_exact_search | Starter cultures in food production |
| title_full | Starter cultures in food production edited by Barbara Speranza, University of Foggia, Italy, Antonio Bevilacqua, University of Foggia, Italy, Maria Rosaria Corbo, University of Foggia, Italy, Milena Sinigaglia, University of Foggia, Italy |
| title_fullStr | Starter cultures in food production edited by Barbara Speranza, University of Foggia, Italy, Antonio Bevilacqua, University of Foggia, Italy, Maria Rosaria Corbo, University of Foggia, Italy, Milena Sinigaglia, University of Foggia, Italy |
| title_full_unstemmed | Starter cultures in food production edited by Barbara Speranza, University of Foggia, Italy, Antonio Bevilacqua, University of Foggia, Italy, Maria Rosaria Corbo, University of Foggia, Italy, Milena Sinigaglia, University of Foggia, Italy |
| title_short | Starter cultures in food production |
| title_sort | starter cultures in food production |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Bacterial starter cultures fast Fermented foods fast Bacterial starter cultures Fermented foods Starterkultur (DE-588)4182941-4 gnd Fermentiertes Lebensmittel (DE-588)7843034-3 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Bacterial starter cultures Fermented foods Starterkultur Fermentiertes Lebensmittel |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9781118933794 |
| work_keys_str_mv | AT speranzabarbara starterculturesinfoodproduction |