Handbook of Plant-Based Fermented Food and Beverage Technology (inbunden)
Fler böcker inom
Inbunden (Hardback)
Antal sidor
2 New edition
CRC Press Inc
Zhou, Weibiao (red.)
black and white 143 Illustrations approx 5 174 Tables black and white
approx 5; 174 Tables, black and white; 143 Illustrations, black and white
259 x 178 x 48 mm
1612 g
Antal komponenter
68:B&W 7 x 10 in or 254 x 178 mm Case Laminate on White w/Gloss Lam
Handbook of Plant-Based Fermented Food and Beverage Technology (inbunden)

Handbook of Plant-Based Fermented Food and Beverage Technology

Inbunden Engelska, 2012-05-18
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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeno peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaca, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
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Övrig information

Y. H. Hui received his Ph.D. degree from the University of California at Berkeley. He is currently a senior scientist with the consulting firm of Science Technology System in West Sacramento, California. He has authored, coauthored, edited, or coedited more than 30 books in food science, food technology, food engineering, and food laws, including Handbook of Food Product Manufacturing and Handbook of Food Science, Technology, and Engineering. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and is currently a consultant for the food industries, with an emphasis on food sanitation and food safety. E. OEzgul Evranuz is a professor (1994-present) of food processing at the Food Engineering Department of Istanbul Technical University (ITU), Turkey. After graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is one of the founders of the Food Engineering Department of ITU. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.


Introduction Fermented Plant Products and Their Manufacturing; Y. H. Hui Flavors and Food Fermentation; S. Q. Liu Fermentation and Biopreservation of Plant- Based Foods with Lactic Acid Bacteria; L. Fan and L. Truelstrup Hansen Plant-Based Fermented Foods and Beverages of Asia; J. P. Tamang Soy Products Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap; H. N. Lioe, A. Apriyantono, and M. Yasuda Synbiotic Soy Beverages: Principles and Sensory Attributes; O. L. Mondragon-Bernal, F. M. Filho, J. G. Lembi Ferreira Alves, and M. I. Rodrigues Thua Nao: A Traditional Thai Fermented Soy Product; E. Chukeatirote, K. Dajanta, and A. Apichartsrangkoon Soymilk and Tofu Manufacturing; S. K. C. Chang and Z. Liu Fruits and Fruit Products Sensory Analysis of Fruit and Fermented Fruit Product Flavors; S.-Y. Lee, L. Allgeyer, E. Neely, and J. Kreger Wine Fermentation and Production; J. J. Rodriguez-Bencomo, M. A. Pozo-Bayon, and M. V. Moreno-Arribas Fermentation of Caper Products; R. Perez Pulido, N. Benomar, M. Martinez Canamero, H. Abriouel, and A. Galvez Apple Cider Fermentation; A. Nogueira and G. Wosiacki Fermentation and Cashew Apple Juice; A. L. Fernandes Pereira and S. Rodrigues Production and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice; L. Veeranjaneya Reddy and O. V. Sarathi Reddy Stone Fruit: Wine and Brandy; V. K. Joshi, R. Sharma, and G. S. Abrol Fermentation of Olive Fruit; F. N. Arroyo-Lopez, J. Bautista-Gallego, V. Romero-Gil, J. M. Baquero, P. Garcia-Garcia, R. Jimenez-Diaz, A. Lopez- Lopez, F. Rodriguez-Gomez, and A. Garrido-Fernandez Noni Fruits; S.Nelson Wine Production in the United States: Regulatory Requirements; Y. H. Hui Vegetables and Vegetable Products Vegetable Fermentation with Economical Significance in South America: Use of Ensilage as a Probiotic Vehicle; M. E. Arena, A. L. Apas, and S. N. Gonzalez Fermented Red Beet Juice; Z. Zalan, A. Halasz, and A. Barath Health Benefits of Fermented Vegetable Juices; M. Rakin, M. Vukasinovic Sekulic, and L. Mojovic Almagro Eggplant: From Homemade Tradition to Small-Scale Industry; S. Sesena and M. Llanos Palop Olives in Commerce in the United States; Y. H. Hui Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection; Y. H. Hui Canned Sauerkraut: Manufacturing, Inspection, and Grade Standards; Y. H. Hui Mexican Jalapeno Pepper: Properties, Manufacture, and Flavor; K. Gonzalez-Quijano, L. Parada-Dorantes, L. Dorantes-Alvarez, H. Hernandez-Sanchez, and M. E. Jaramillo-Flores Cereals and Cereal Products Fermented Bread; W. Zhou and N. Therdthai Sourdough Bread; A. Solvej Hansen Liquid Sourdough Fermentation; P. Carnevali, F. Minervini, and A. Corsetti Chinese Fermented Rice Noodles; Y. Yang Boza: A Traditional Cereal-Based, Fermented Turkish Beverage; S. Yegin and M. Fernandez-Lahore Chinese Steamed Buns; S. Keeratipibul and N. Luangsakul Whiskey Manufacture; Y. H. Hui Beer Production in the United States: Regulatory Requirements; Y. H. Hui Distilled Spirits Production in the United States: Regulatory Requirements; Y. H. Hui Specialty Products Traditional Balsamic Vinegar: A Microbiological Overview; L. Solieri, M. Gullo, and P. Giudici Palm Wine; M. Ciani, M. Stringini, and F. Comitini Brazilian Cachaca: Fermentation and Production; F. Badotti, F. C. O. Gomes, and C. A. Rosa Brick Tea; H. Mo and X. Liang Shalgam (Salgam); H. Erten and H. Tanguler Fermented Coconut Milk and Coconut Oil; A. A. Aziz, R. Aziz, M. R. Sarmidi, C. L. Suan, N. Arbainah S. Annuar, N. M. Noor, and N. A. Nor Coffee Fermentation; R. F. Schwan, C. F. Silva, and L. R. Batista Pulque Fermentation; A. Escalante, M. Giles-Gomez, G. E. Flores, V. M. Acuna, R. Moreno-Terrazas, A. Lopez-Munguia, and P. Lappe-Oliveras Probiotic Nondairy Beverages; C. R. Soccol, J. De Dea Lindner, C. Tiemi Yamaguishi, M. Rigon Spier, L. Porto de Souza Vandenberghe, and V. Thomaz Soccol Fermentation and Food Ingredients Fresh and Fermented Vegetables as a Sourc