食品發酵學(三版)

Part 1　發酵的概念

第一章　緒論 　　周正俊

第一節　食品發酵的定義與相關微生物                                                      1-2

第二節　自然發酵與菌酛發酵                                                                        1-6

第三節　食品發酵的原理與控制方法                                                           1-9

Part 2　酒精發酵

第二章　啤酒釀造　　廖萱蓉、丘志威★、陳邦元★

第一節　原理與相關微生物                                                                            2-3

第二節　加工步驟                                                                                              2-7

第三節　釀造過程中的變化★                                                                      2-13

第三章　葡萄酒釀造      廖萱蓉、丘志威、陳邦元

第一節　原理與相關微生物                                                                            3-3

第二節　加工步驟                                                                                              3-5

第三節　釀造過程中的變化                                                                            3-9

第四章　發泡酒、波特酒與雪莉酒　丘志威、陳邦元

第一節　發泡酒                                                                                                   4-3

第二節　波特酒與雪莉酒                                                                                 4-7

第五章　白蘭地與威士忌　黃中宜

第一節　白蘭地                                                                                                   5-3

第二節　威士忌                                                                                                5-10

第六章　高粱酒、米酒、紹興酒及日本清酒　林俊杰

第一節　高粱酒                                                                                                   6-3

第二節　米酒                                                                                                     6-15

第三節　紹興酒                                                                                                6-21

第四節　日本清酒                                                                                            6-28

Part 3　乳酸發酵

第七章　發酵蔬菜製品   方繼▲、林美吟■、游若篍●

第一節　原理與相關微生物▲                                                                          7-3

第二節　加工步驟■▲●                                                                                    7-15

第三節　發酵過程中的變化▲                                                                       7-32

第八章　乳品發酵　丘志威、楊珺堯

第一節　原理與相關微生物                                                                            8-3

第二節　加工步驟                                                                                            8-11

第三節　發酵過程中的變化                                                                          8-20

第九章　發酵肉品               潘崇良、劉昌樹

第一節　原理與相關微生物                                                                            9-3

第二節　加工步驟                                                                                            9-13

第三節　發酵過程中的變化                                                                          9-19

Part 4　醋酸發酵

第十章　食醋的釀造　林世斌

第一節　原理與相關微生物                                                                          10-3

第二節　加工步驟                                                                                         10-19

第三節　發酵過程中的變化                                                                        10-33

Part 5　傳統發酵食品

第十一章　常見的東方發酵食品　馮淑慧◎、郭倫甄☆、周正俊★、潘崇良△、潘子明▲

第一節　醬油◎                                                                                                  11-3

第二節　味噌◎                                                                                                  11-9

第三節　豆瓣醬☆                                                                                           11-11

第四節　豆腐乳★                                                                                           11-13

第五節　天貝△                                                                                                11-21

第六節　納豆△                                                                                                11-26

第七節　甜酒釀★☆                                                                                         11-32

第八節　甜麵醬☆                                                                                           11-36

第九節　紅麴▲                                                                                                11-38

Part 6　呈味劑

第十二章　鮮味劑　許清森

第一節　鮮味的來源及重要性                                                                      12-3

第二節　麩胺酸                                                                                                12-9

第三節　呈味性核苷酸                                                                                 12-22

Part 7　現代技術應用

第十三章　傳統與現代發酵技術　黃進發

第一節　發酵技術之發展                                                                              13-3

第二節　培養基的選擇與滅菌                                                                      13-6

第三節　菌種的製備與保存                                                                        13-14

第四節　代謝工程與發酵技術                                                                   13-19

第十四章　發酵設備與製程控制　黃進發

第一節　培養裝置與發酵槽設計                                                                 14-3

第二節　空氣除菌技術                                                                                 14-11

第三節　通氣與攪拌                                                                                     14-12

第四節　發酵產程的控制                                                                            14-14

第十五章　益生菌體與機能成分之發酵技術　黃進發

第一節　常見益生菌體–乳酸菌、酵母菌與菇類菌絲體                       15-4

第二節　機能成分–抑菌素、抗氧化物質與多醣體                             15-15