Microorganisms in the production of food
著者
書誌事項
Microorganisms in the production of food
（Progress in industrial microbiology, v. 23）
Elsevier, 1986
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Micro-organisms in the production of food
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注記
Includes bibliographies and index
内容説明・目次
内容説明
This volume of Progress in Industrial Microbiology follows the thematic approach adopted in recent volumes, taking as its subject Micro-organisms in the Production of Food. The topics covered have been selected to illustrate how our increasing scientific understanding of existing processes and products can lead to marked improvements in quality, consistency and yield, as well as to entirely new technologies. To complement some earlier contributions to Volume 19 of this series, developments in traditional food industries such as baker's yeast production, the brewing of traditional African beers, fermented milks and fermented fish and meat products are discussed in some depth. An account of the diverse uses of microbial enzymes in food processing illustrates the increasing ability of the enzyme manufacturer to match more closely the exacting requirements of the food technologist. On other aspects of the food industry, improvement in our basic understanding of the processes in which micro-organisms can be used to treat food processing wastes and the current state of knowledge in thermal processing and aseptic packaging are also reviewed.
目次
The Microflora and Production of Fermented Milks (V.M.E. Marshall). Recent Advances in Baker's Yeast (N.B. Trivedi, G. Jacobson). Introduction. Modern Developments in Traditional African Beers (L. Novellie, P. de Schaepdrijver). Fermented Flesh Foods (M.R. Adams). Thermal Processing and Aseptic Packaging (P.G. Bean). The Production and Uses of Microbial Enzymes in Food Processing (G. Sheppard). Food Wastes (B.H. Kirsop). Subject Index.
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