Download or read book Micro Organisms and Fermentation Classic Reprint written by Alfred Jörgensen and published by Forgotten Books. This book was released on 2018-02-27 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Micro-Organisms and Fermentation A text-book written by one of the foremost exponents of the honoured Danish School of micro-biological Research, and by a pioneer Of world-wide reputation in the industrial applica tion of selected types of yeast, is certain of a welcome from English readers. In comparison with the enormous output of works on the organisms of disease, little has yet been published in English on the technical applications of micro-biology. This book covers ground which is not fully surveyed in any existing treatise. The necessity of embodying the results of ten years' research has led to such a mass of additions and alterations in the last English edition that this must be regarded as a. New work. It is based on the fifth German edition. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Practical Studies in Fermentation written by Emil Chr Hansen and published by Forgotten Books. This book was released on 2017-10-29 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Practical Studies in Fermentation: Being Contributions to the Life History of Micro-Organisms The new ideas which I brought forward in my practical studies in fermentation were at first favourably received by a few only of my colleagues, but were, on the contrary, opposed by most of them. I am glad to be able to state here that some of my former opponents may now be counted amongst the most active supporters of my work. I regard this as the greatest tribute which could be paid to it. Notwithstanding the success which in different countries attended my endeavours at reform, I had in reality to fight an unbroken battle for its progress; every step had to be gained by a struggle, and it is this which has to a large extent put a characteristic stamp upon the following re searches. A great incitement to me in this case, as always, has been the desire to contribute to that literature, the object of which is to prove to the outside world that we in Denmark earnestly take our share of the work of progress, and that, notwithstanding all political reverses, our little nation is still able to develop and carry out independent scientific research. In conclusion I have much pleasure in expressing my best thanks to Dr. Miller for the great interest and care which he has bestowed upon the translation of my work. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Microbes and the Microbe Killer Classic Reprint written by William Radam and published by Forgotten Books. This book was released on 2018-03-22 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Microbes and the Microbe Killer The first edition of this book, published in 1890, gave the world a new theory and established new principles. Its teachings were that there is only one disease - decay that it is caused by fermentation; and that all fermenta tion is caused by microbes. It was sent forth as a mes senger that the doors of Science had been opened, and the seed scattered has borne abundant fruit. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Food Fermentation and Micro organisms written by Charles W. Bamforth and published by John Wiley & Sons. This book was released on 2019-04-29 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.
Download or read book Microbes Ferments and Moulds written by Edouard-Louis Trouessart and published by . This book was released on 1890 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Micro Organisms and Fermentation written by A. Jorgense and published by . This book was released on 1984 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Micro Organisms and Fermentation written by Alfred Jorgensen and published by Palala Press. This book was released on 2016-05-06 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book MICRO ORGANISMS AND FERMENTATION written by ALFRED. JORGENSEN and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Micro organisms and Fermentation written by Alfred Jörgensen and published by . This book was released on 1893 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbes Ferments and Moulds Classic Reprint written by Édouard Louis Trouessart and published by . This book was released on 2015-07-21 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Microbes Ferments and Moulds The number of works which treat of microbes is already considerable, but they have all been written for a special public of physicians or naturalists, and imply that the reader is familiar with the ideas already established on pathology or on cryptogamic Botany. Although the science of microbes is of recent origin, it has made immense progress in the course of a few years. It is, moreover, essentially a French science, since it is owing to Pasteur's admirable labours, as well as to his solid genius, aided by the faith and energy of his disciples, that this science has been able to overcome the prejudices of ages, and to penetrate into the very heart of the ancient theory of medicine, so as to transform and regenerate it. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Micro organisms and Fermentation written by and published by . This book was released on 1948 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microorganisms and Fermentation of Traditional Foods written by Ramesh C. Ray and published by CRC Press. This book was released on 2014-08-21 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog
Download or read book Fermentation Organisms written by Alb Klocker and published by Forgotten Books. This book was released on 2017-09-16 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Fermentation Organisms: A Laboratory Handbook The contents of the present work are divided into three sections. The first of these contains a description of the manner in which the science of the organisms of fermentation has gradually developed; at the same time, an indication is given of the most important steps which have marked the progress of our science. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Sources and Management of Micro organisms for the Development of a Fermentation Industry written by Clifford William Hesseltine and published by . This book was released on 1974 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book MICRO ORGANISMS FERMENTATION written by Alfred 1848-1925 Jorgensen and published by Wentworth Press. This book was released on 2016-08-28 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Microbiology of Fermented Foods written by B.J. Wood and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 889 pages. Available in PDF, EPUB and Kindle. Book excerpt: When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.
Download or read book Microbiology and Technology of Fermented Foods written by Robert W. Hutkins and published by John Wiley & Sons. This book was released on 2018-09-04 with total page 619 pages. Available in PDF, EPUB and Kindle. Book excerpt: The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
