The Mystery of Fermentation

Author: Douglas Hume

Publisher:

ISBN:

Category: Computers

Page: 64

View: 619

THIS 64 PAGE ARTICLE WAS EXTRACTED FROM THE BOOK: Bechamp or Pasteur: A Lost Chapter in the History of Biology, by Douglas Hume. To purchase the entire book, please order ISBN 1564599272.

Indigenous Fermented Foods of South Asia

Author: V.K. Joshi

Publisher: CRC Press

ISBN:

Category: Technology & Engineering

Page: 916

View: 340

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o

Fermented Milk

Author: Edward Fletcher Brush

Publisher:

ISBN:

Category: Food poisoning

Page: 8

View: 707

Handbook of Food and Beverage Fermentation Technology

Author: Y. H. Hui

Publisher: CRC Press

ISBN:

Category: Technology & Engineering

Page: 1000

View: 621

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel

Fermentation, Infection, and Immunity

A New Theory of These Processes, which Unifies Their Primary Causation and Places the Explanation of Their Phenomena in Chemistry, Biology, and the Dynamics of Molecular Physics

Author: James Wharton McLaughlin

Publisher:

ISBN:

Category: Communicable diseases

Page: 240

View: 140

Studies on Fermentation

The Diseases of Beer, Their Causes, and the Means of Preventing Them

Author: Louis Pasteur

Publisher:

ISBN:

Category: Beer

Page: 418

View: 521

The Theory and Practice of the Preparation of Malt and the Fabrication of Beer

With Especial Reference to the Vienna Process of Brewing ...

Author: Julius E. Thausing

Publisher:

ISBN:

Category: Beer

Page: 815

View: 773

Mr Chaston Chapman collected works for two libraries; his working library, based at his laboratory in London, and a private, historical collection. Subjects include brewing and the brewing industry, wine and winemaking, beer, distillation and distilling industry, drinking customs, liquors, ciders and whiskey and legal issues surrounding alcohol. The brewing section represents part of Mr Chaston Chapman's library. The collection contains works on brewing and alcohol which dates from 1578, with 'A Perfite platforme of a Hoppe Garden'.

Bechamp Or Pasteur?

A Lost Chapter in the History of Biology

Author: Ethel D. Hume

Publisher: A Distant Mirror

ISBN:

Category: Science

Page: 352

View: 494

This volume contains new editions of R. Pearson's 'Pasteur: Plagiarist, Imposter' and E. Hume's 'Bechamp or Pasteur?'. Together, these texts cover both Louis Pasteur and Antoine Béchamp, and the reasons behind the troubled relationship that they shared for their entire working lives.

Yeasts in Food

Author: T Boekhout

Publisher: Elsevier

ISBN:

Category: Technology & Engineering

Page: 512

View: 129

Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. Describes the enormous range of yeasts together with methods for detection, identification and analysis Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee