Author: University of WisconsinPublisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 408
Book Description
Summaries of Doctoral Dissertations, University of Wisconsin
Author: University of WisconsinPublisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 408
Book Description
Doctoral Dissertations Accepted by American Universities
Author: Donald Bean GilchristPublisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 392
Book Description
Some Factors Responsible for Cessation of Growth of Cultures of Saccharomyces Cerevisiae and Preliminary Work Concerning the Effect of Copper on Yeast
Author: Robert Smith HuttonComprehensive Dissertation Index, 1861-1972: Author index
Author: Xerox University MicrofilmsPublisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1080
Book Description
Yeast technology
Author: Gerald ReedPublisher: Springer Science & Business Media
ISBN: 9401197717
Category : Science
Languages : en
Pages : 459
Book Description
Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.
British Abstracts
Author: Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 196
Book Description
Technology of Breadmaking
Author: Stanley P. CauvainPublisher: Springer Science & Business Media
ISBN: 1475766874
Category : Technology & Engineering
Languages : en
Pages : 371
Book Description
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
The Alcohol Textbook
Author: K. A. JacquesPublisher:
ISBN:
Category : Alcohol
Languages : en
Pages : 488
Book Description
Fungi
Author: Kevin KavanaghPublisher: John Wiley & Sons
ISBN: 111997769X
Category : Science
Languages : en
Pages : 315
Book Description
Fungi: Biology and Applications, Second Edition provides a comprehensive treatment of fungi, covering biochemistry, genetics and the medical and economic significance of these organisms at introductory level. With no prior knowledge of the subject assumed, the opening chapters offer a broad overview of the basics of fungal biology, in particular the physiology and genetics of fungi and also a new chapter on the application of genomics to fungi. Later chapters move on to include more detailed coverage of topics such as antibiotic and chemical commodities from fungi, new chapters on biotechnological use of fungal enzymes and fungal proteomics, and fungal diseases of humans, antifungal agents for use in human therapy and fungal pathogens of plants.
Science of Bakery Products
Author: William P EdwardsPublisher: Royal Society of Chemistry
ISBN: 1782626301
Category : Technology & Engineering
Languages : en
Pages : 216
Book Description
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.