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Vinegars of the World [electronic resource] /edited by Lisa Solieri, Paolo Giudici.

by Solieri, Lisa [editor.]; Giudici, Paolo [editor.]; SpringerLink (Online service).
Material type: materialTypeLabelBookPublisher: Milano : Springer Milan, 2009.Description: online resource.ISBN: 9788847008663.Subject(s): Chemistry | Biotechnology | Microbiology | Food science | Chemistry | Applied Microbiology | Food Science | Biotechnology | MicrobiologyDDC classification: 660.62 Online resources: Click here to access online
Contents:
Vinegars of the World -- Vinegars Through the Ages -- Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques -- Preservation of Vinegar Acetic Acid Bacteria -- Organisms Associated with Acetic Acid Bacteria in Vinegar Production -- Vinegar Engineering -- Rice Vinegars -- Malt and Distilled Malt Vinegar -- Wine and Grape Vinegars -- Traditional Balsamic Vinegar -- Jerez Vinegar -- Cider Vinegar: Microbiology, Technology and Quality -- Vinegars from Tropical Africa -- Taiwan Fruit Vinegar -- Cereal Vinegars Made by Solid-State Fermentation in China -- Other Tropical Fruit Vinegars -- Whey Vinegar.
In: Springer eBooksSummary: The importance of vinegars goes far beyond their merely economic aspect: they are in fact the result of environmental resources and culture, of tradition and science. The origin of vinegar is lost in the dawn of human history, together with the beginning of agriculture and the discovery of alcoholic fermentation of fruits, cereals and vegetables. This book, written by experts and scientists working in the field and enriched by several images and tables, clearly describes some of the main types of vinegar produced in the world in their peculiar aspects. In particular, vinegar technology and microbiology are dealt with extensively. The nomenclature of the microorganisms involved has been updated according to the current taxonomy.
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Vinegars of the World -- Vinegars Through the Ages -- Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques -- Preservation of Vinegar Acetic Acid Bacteria -- Organisms Associated with Acetic Acid Bacteria in Vinegar Production -- Vinegar Engineering -- Rice Vinegars -- Malt and Distilled Malt Vinegar -- Wine and Grape Vinegars -- Traditional Balsamic Vinegar -- Jerez Vinegar -- Cider Vinegar: Microbiology, Technology and Quality -- Vinegars from Tropical Africa -- Taiwan Fruit Vinegar -- Cereal Vinegars Made by Solid-State Fermentation in China -- Other Tropical Fruit Vinegars -- Whey Vinegar.

The importance of vinegars goes far beyond their merely economic aspect: they are in fact the result of environmental resources and culture, of tradition and science. The origin of vinegar is lost in the dawn of human history, together with the beginning of agriculture and the discovery of alcoholic fermentation of fruits, cereals and vegetables. This book, written by experts and scientists working in the field and enriched by several images and tables, clearly describes some of the main types of vinegar produced in the world in their peculiar aspects. In particular, vinegar technology and microbiology are dealt with extensively. The nomenclature of the microorganisms involved has been updated according to the current taxonomy.

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