Handbook of Fermented Food and Beverage Technology Two Volume Set

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. ozgul 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.

• Handbook of Plant-Based Fermented Food and Beverage Technology, Second EditionPart I: Introduction: Fermented Plant Products and Their Manufacture. Flavours and Food Fermentation. Fermentation and Biopreservation of Plant Based Foods with Lactic Acid Bacteria. Plant-based Fermented Foods and Beverages of Asia. Part II: Soy products: Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap. Synbiotic Soy Beverages: Principles And Sensory Attributes. Thua Nao, A Traditional Thai Fermented Soy Product. Soymilk and Tofu Manufacturing. Part III: Fruits and fruit products: Sensory Analysis of Fruit and Fermented Fruit Product Flavors. Wine Fermentation and Production. Fermentation of Caper Products. Apple Cider Fermentation. Fermentation and Cashew Apple Juice. Production and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice. Stone Fruit: Wine and Brandy. The Fermentation of Olive Fruit. Noni Fruits. Wine Production in the United States: Regulatory Requirements. Part IV: Vegetables and vegetable products: Vegetables Fermentation With Economical Significance In South America. Use of Ensilage As Vehicle of Probiotic. Fermented Red Beet Juice. Health Benefits of Fermented Vegetable Juices. Almagro Eggplant: From the Home-Made Tradition to the Industry. Olives in Commerce in the United States. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection. Canned Sauerkraut: Manufacture, Inspection, and Grade Standards. Mexican Jalapeno Pepper: Properties, Manufacture, and Flavor. Part V: Cereals and cereal products: Bread. Sourdough Bread. Liquid Sourdough Fermentation. Chinese Fermented Rice Noodles. Boza: A Tradtional Creal Based, Fermented Turkish Beverage. Chinese Steamed Bun. Whiskey manufacture. Beer Production in the United States: Regulatory Requirements. Distilled Spirits Production in t