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Handbook of plant-based fermented food and beverage technology /

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 foo...

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Detalles Bibliográficos
Clasificación:	Libro Electrónico
Otros Autores:	Hui, Y. H. (Yiu H.) (Editor ), Evranuz, E. Özgül (Editor ), Hui, Y. H.
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	Boca Raton : CRC Press, [2012]
Edición:	2nd ed.
Temas:	Fermented foods > Handbooks, manuals, etc. Beverages > Microbiology > Handbooks, manuals, etc. Fermentation > Handbooks, manuals, etc. Plant proteins as food > Handbooks, manuals, etc. Fermented foods. Plant products > Handbooks, manuals, etc. Aliments fermentés > Guides, manuels, etc. Fermentation > Guides, manuels, etc. Protéines végétales (Aliment) > Guides, manuels, etc. Aliments fermentés. Produits végétaux > Guides, manuels, etc. TECHNOLOGY & ENGINEERING > Food Science. Plant proteins as food Beverages > Microbiology Fermentation Fermented foods Plant products handbooks. Handbooks and manuals Handbooks and manuals. Guides et manuels.
Acceso en línea:	Texto completo

Tabla de Contenidos:

1. Fermented plant products and their manufacturing / Y.H. Hui
2. Flavors and food fermentation / Shao Quan Liu
3. Fermentation and biopreservation of plant-based foods with lactic acid bacteria / Lihua Fan and Lisbeth Truelstrup Hansen
4. Plant-based fermented foods and beverages of Asia / Jyoti Prakash Tamang
5. Soy sauce: typical aspects of Japanese shoyu and Indonesian kecap / Hanifah Nuryani Lioe, Anton Apriyantono, and Masaaki Yasuda
6. Synbiotic soy beverages: principles and sensory attributes / Olga Lucía Mondragón-Bernal, Francisco Maugeri Filho, José Guilherme Lembi Ferreira Alves, and Maria Isabel Rodrigues
7. Thua Nao: a traditional Thai fermented soy product / Ekachai Chukeatirote, Katekan Dajanta, and Arunee Apichartsrangkoon
8. Soymilk and tofu manufacturing / Sam K.C. Chang and Zhisheng Liu
9. Sensory analysis of fruit and fermented fruit product flavors / Soo-Yeun Lee, Lisa Allgeyer, Erika Neely, and Joseph Kreger
10. Wine fermentation and production / Juan José Rodríguez-Bencomo, M. Ángeles Pozo-Bayón, and M. Victoria Moreno-Arribas
11. Fermentation of caper products / Rubén Pérez Pulido, Nabil Benomar, Magdalena Martínez Cañamero, Hikmate Abriouel, and Antonio Gálvez
12. Apple cider fermentation / Alessandro Nogueira and Gilvan Wosiacki
13. Fermentation and cashew apple juice / Ana Lúcia Fernandes Pereira and Sueli Rodrigues
14. Production and characterization of wine from mango (mangifera indica L.) fruit juice / Lebaka Verranjaneya Reddy and Obulan Vijaya Sarathi Reddy
15. Stone fruit: wine and brandy / Vinod Kumar Joshi, Rakesh Sharma, and Ghan Shyam Abrol
16. Fermentation of olive fruit / Francisco Noé Arroyo-López, Joaquín Bautista-Gallego, Verónica Romero-Gil, Jose María Baquero, Pedro García-García, Rufino Jiménez-Díaz, Antonio López-López, Francisco Rodríguez-Gómez, and Antonio Garrido-Fernández
17. Noni fruits / Scot Nelson
18. Wine production in the United States: regulatory requirements / Y.H. Hui
19. Vegetable fermentation with economical significance in South America: use of ensilage as a probiotic vehicle / Mario Eduardo Arena, Ana Lidia Apás, and Silvia Nelina González
20. Fermented red beet juice / Zsolt Zalán, Anna Halász, and Ágnes Baráth
21. Health benefits of fermented vegetable juices / Marica Rakin, Maja, Vukašinović Sekulić, and Ljiljana Mojović
22. Almagro eggplant: from homemade tradition to small-scale industry / Susana Seseña and María Llanos Palop
23. Olives in commerce in the United States / Y.H. Hui
24. Pickle manufacturing in the United States: quality assurance and establishment inspection / Y.H. Hui
25. Canned sauerkraut: manufacturing, inspection, and grade standards / Y.H. Hui
26. Mexican jalapeño pepper: properties, manufacture, and flavor / Karendash González-Quijano, Lidia Parada-Dorantes, Lidia Dorantes-Alvarez, Humberto, Hernández-Sánchez, and M. Eugenia Jaramillo-Flores
27. Fermented bread / Weibiao Zhou and Nantawan Therdthai
28. Sourdough bread / Åse Solvej Hansen
29. Liquid sourdough fermentation / Paola Carnevali, Fabio Minervini, and Aldo Corsetti
30. Chinese fermented rice noodles / Yong Yang
31. Boza: a traditional cereal-based, fermented Turkish beverage / Sirma Yegin and Marcelo Fernández-Lahore
32. Chinese steamed buns / Suwimon Keeratipibul and Naphatrapi Luangsakul
33. Whiskey manufacture / Y.H. Hui
34. Beer production in the United States: regulatory requirements / Y.H. Hui
35. Distilled spirits production in the United States: regulatory requirements / Y.H. Hui
36. Traditional balsamic vinegar: a microbiological overview / Lisa Solieri, Maria Gullo, and Paolo Giudici
37. Palm wine / Maurizio Ciani, Marzia Stringini, and Francesca Comitini
38. Brazilian cachaça: fermentation and production / Fernanda Badotti, Fátima C.O. Gomes, and Carlos A. Rosa
39. Brick tea / Haizhen Mo and Xinhong Liang
40. Shalgam (Şalgam) / Huseyin Erten and Hasan Tanguler
41. Fermented coconut milk and coconut oil / Azila Abdul Aziz, Ramlan Aziz, Muhammad Roji Sarmidi, Chua Lee Suan, Nur Arbainah Shamsul Annuar, Norhayati Mohamed Noor, and Norfarahiyah Aman Nor
42. Coffee fermentation / Rosane Freitas Schwan, Cristina Ferreira Silva, and Luis Roberto Batista
43. Pulque fermentation / Adelfo Escalante, Martha Giles-Gómez, Guadalupe Esquivel Flores, Violeta Matus Acuña, Rubén Moreno-Terrazas, Agustín López-Mungufa, and Patricia Lappe-Oliveras
44. Probiotic nondairy beverages / Carlos Ricardo Soccol, Juliano De Dea Lindner, Caroline Tiemi Yamaguishi, Michele Rigon Spier, Luciano Porto de Souza Vandenberghe, and Vanete Thomaz Soccol
45. Fresh and fermented vegetables as a source of proteolytic bacteria / Catalina Elena Kotlar, María Victoria Agüero, Alejandra Graciela Ponce, Olinda Pérez Borla, and Sara I. Roura
46. Soymilk fermentation and enzymes production / Marisa S. Garro and Graciela Savoy de Giori
47. Microorganisms and microbially derived ingredients used in foods / Y.H. Hui.

Handbook of plant-based fermented food and beverage technology /

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