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Vinegars of the World

Edited by Vinegars of the World 
Springer  January 2009  



Softcover  300 pp  ISBN 9788847008656      £63.00
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.

Written for scientists, professionals and students in biotechnology, food science, applied microbiology

Contents

  • Vinegar through the Time.
  • Vinegars of the World.
  • Vinegar Microbiology: Preservation of Vinegar Bacteria.
  • Vinegar Microbiology: Other Microorganisms.
  • Vinegar Engineering.
  • Malt Viniegra.
  • Rice vinegar.
  • Chinese vinegar and solid-fermentation process.
  • Vinegar from tropical Africa
  • Wine and grape vinegar
  • Traditional Balsamic Vinegar
  • Jerez Vinegar
  • Cider Vinegar : Microbiology, Technology and Quality.
  • Fruit vinegar.
  • Production of vinegar from whey
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Springer : biotechnology : chemistry : fermentation : vinegar

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