{"product_id":"acetic-acid-bacteria-fundamentals-and-food-applications-essential","title":"Acetic Acid Bacteria: Fundamentals and Food Applications - Essential","description":"\u003cp\u003eIn this review of Acetic Acid Bacteria: Fundamentals and Food Applications, the bottom line is clear: this is a focused academic reference for food scientists and technologists who need a thorough, applied treatment of acetic acid bacteria. The book compiles chapters by leading authorities and the single biggest reason to buy is its balanced coverage of both microbiological fundamentals and industrial production procedures, making it a practical resource rather than a purely theoretical text.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComprehensive coverage:\u003c\/strong\u003e The book brings together basic microbiology and applied topics so readers can connect laboratory knowledge with real-world food uses.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndustry focus:\u003c\/strong\u003e Special attention to vinegar and cocoa explains production procedures and industrial relevance for food manufacturers and technologists.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthored by experts:\u003c\/strong\u003e Chapters written by international authorities provide depth and credibility for researchers and advanced students.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApplied microbiology:\u003c\/strong\u003e Clear descriptions of the microbiological properties of fermented foods help practitioners understand process control and quality implications.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReference value:\u003c\/strong\u003e The text serves as an essential reference for scientists, engineers, and students working in food science and technology.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho It's For\u003c\/h2\u003e\n\u003cp\u003eThis book is best suited to food science professionals, academic researchers, and graduate students who require a detailed, application-oriented reference on acetic acid bacteria and their role in fermented foods. It is particularly useful for technologists involved in vinegar or cocoa fermentation processes seeking authoritative background and production-oriented discussion.\u003c\/p\u003e\n\u003cp\u003eThose looking for an introductory overview for lay readers or a concise handbook for household fermentation may find the depth and academic tone heavier than necessary; a more general fermentation guide would be a better match for casual hobbyists.\u003c\/p\u003e\n\u003ch2\u003ePros \u0026amp; Cons\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePros\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAuthoritative chapters from international specialists provide reliable, research-backed information.\u003c\/li\u003e\n\u003cli\u003eStrong emphasis on industrial applications makes the book practical for process development and quality control.\u003c\/li\u003e\n\u003cli\u003eBalanced treatment of both vinegar and cocoa highlights widely used industrial applications of acetic acid bacteria.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe academic style and depth may be dense for non-specialists or casual readers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eTitle\u003c\/td\u003e\n\u003ctd\u003eAcetic Acid Bacteria: Fundamentals and Food Applications\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeries\u003c\/td\u003e\n\u003ctd\u003eFood Biology Series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAuthor \/ Editor\u003c\/td\u003e\n\u003ctd\u003eIlkin Yucel Sengun\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eScope\u003c\/td\u003e\n\u003ctd\u003eBasic and applied aspects of acetic acid bacteria in food\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKey applications\u003c\/td\u003e\n\u003ctd\u003eVinegar and cocoa production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAudience\u003c\/td\u003e\n\u003ctd\u003eScientists, technologists, engineers, students in food science\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch2\u003eOur Verdict\u003c\/h2\u003e\n\u003cp\u003eAcetic Acid Bacteria: Fundamentals and Food Applications is a solid, application-oriented reference for professionals and advanced students in food science. Its focus on both microbiological fundamentals and industrial procedures, especially for vinegar and cocoa, makes it good value for anyone needing an in-depth technical resource.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes this book cover industrial production processes?\u003c\/strong\u003e\u003cbr\u003eYes, the book includes descriptions of production procedures with special attention to vinegar and cocoa industrial applications.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for beginners?\u003c\/strong\u003e\u003cbr\u003eIt is written at a professional or graduate level, so beginners or casual hobbyists may find it more detailed than necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho contributed the chapters?\u003c\/strong\u003e\u003cbr\u003eChapters are written by leading international authorities, providing a credible, research-based perspective.\u003c\/p\u003e","brand":"Ilkin Yucel Sengun","offers":[{"title":"Default Title","offer_id":48246918086875,"sku":"1498763693","price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/1043\/1707\/files\/51ebm1PBZ2L.jpg?v=1776270929","url":"https:\/\/gearmusthave.com\/products\/acetic-acid-bacteria-fundamentals-and-food-applications-essential","provider":"GearMustHave","version":"1.0","type":"link"}