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Handbook of 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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
Chapman and Hall/CRC,
2012.
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| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mu 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_on1035517770 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr |n|---||||| | ||
| 008 | 180512s2012 flu of 000 0 eng d | ||
| 040 | |a EBLCP |b eng |e pn |c EBLCP |d AU@ |d OCLCQ |d OCLCO |d OCLCF |d OCLCQ |d RDF |d OCLCO |d OCLCQ |d OCLCO |d OCLCL | ||
| 020 | |a 9781482260700 | ||
| 020 | |a 1482260700 | ||
| 035 | |a (OCoLC)1035517770 | ||
| 050 | 4 | |a TP371.44 |b .H358 2012 | |
| 082 | 0 | 4 | |a 664/.024 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Hui, Y. H. | |
| 245 | 1 | 0 | |a Handbook of Fermented Food and Beverage Technology. |
| 250 | |a 2nd ed. | ||
| 260 | |a Boca Raton : |b Chapman and Hall/CRC, |c 2012. | ||
| 300 | |a 1 online resource (1636 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Cover; Volume I; Half Title; Title Page; Copyright Page; Contents; Preface; Editors; Contributors; Part I: Introduction; 1. Fermented Plant Products and Their Manufacturing; 2. Flavors and Food Fermentation; 3. Fermentation and Biopreservation of Plant- Based Foods with Lactic Acid Bacteria; 4. Plant-Based Fermented Foods and Beverages of Asia; Part II: Soy Products; 5. Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap; 6. Synbiotic Soy Beverages: Principles and Sensory Attributes; 7. Thua Nao: A Traditional Thai Fermented Soy Product; 8. Soymilk and Tofu Manufacturing. | |
| 505 | 8 | |a Part III: Fruits and Fruit Products9. Sensory Analysis of Fruit and Fermented Fruit Product Flavors; 10. Wine Fermentation and Production; 11. Fermentation of Caper Products; 12. Apple Cider Fermentation; 13. Fermentation and Cashew Apple Juice; 14. Production and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice; 15. Stone Fruit: Wine and Brandy; 16. Fermentation of Olive Fruit; 17. Noni Fruits; 18. Wine Production in the United States: Regulatory Requirements; Part IV: Vegetables and Vegetable Products. | |
| 505 | 8 | |a 19. Vegetable Fermentation with Economical Significance in South America: Use of Ensilage as a Probiotic Vehicle20. Fermented Red Beet Juice; 21. Health Benefits of Fermented Vegetable Juices; 22. Almagro Eggplant: From Homemade Tradition to Small-Scale Industry; 23. Olives in Commerce in the United States; 24. Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection; 25. Canned Sauerkraut: Manufacturing, Inspection, and Grade Standards; 26. Mexican Jalapeño Pepper: Properties, Manufacture, and Flavor; Part V: Cereals and Cereal Products; 27. Fermented Bread. | |
| 505 | 8 | |a 28. Sourdough Bread29. Liquid Sourdough Fermentation; 30. Chinese Fermented Rice Noodles; 31. Boza: A Traditional Cereal-Based, Fermented Turkish Beverage; 32. Chinese Steamed Buns; 33. Whiskey Manufacture; 34. Beer Production in the United States: Regulatory Requirements; 35. Distilled Spirits Production in the United States: Regulatory Requirements; Part VI: Specialty Products; 36. Traditional Balsamic Vinegar: A Microbiological Overview; 37. Palm Wine; 38. Brazilian Cachaça: Fermentation and Production; 39. Brick Tea; 40. Shalgam (Salgam); 41. Fermented Coconut Milk and Coconut Oil. | |
| 505 | 8 | |a 42. Coffee Fermentation43. Pulque Fermentation; 44. Probiotic Nondairy Beverages; Part VII: Fermentation and Food Ingredients; 45. Fresh and Fermented Vegetables as a Source of Proteolytic Bacteria; 46. Soymilk Fermentation and Enzymes Production; 47. Microorganisms and Microbially Derived Ingredients Used in Foods; Index; Volume II; Half Title; Title Page; Copyright Page; Contents; Preface; Editors; Contributors; Part I: Introduction; 1. Fermented Animal Products and Their Manufacture; 2. Dairy Starter Cultures; 3. Microorganisms and Food Fermentation; 4. Animal-Based Fermented Foods of Asia. | |
| 500 | |a 5. Leuconostoc and Its Use in Dairy Technology. | ||
| 520 | 3 | |a 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 Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Fermentation |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Beverages |x Microbiology |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Fermented foods |v Handbooks, manuals, etc. | |
| 650 | 6 | |a Fermentation |v Guides, manuels, etc. | |
| 650 | 6 | |a Aliments fermentés |v Guides, manuels, etc. | |
| 650 | 7 | |a Beverages |x Microbiology |2 fast | |
| 650 | 7 | |a Fermentation |2 fast | |
| 650 | 7 | |a Fermented foods |2 fast | |
| 655 | 7 | |a Handbooks and manuals |2 fast | |
| 700 | 1 | |a Evranuz, E. Özgül. | |
| 758 | |i has work: |a Handbook of fermented food and beverage technology (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFymHvbkJWTtRVKq4pYdcP |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Hui, Y.H. |t Handbook of Fermented Food and Beverage Technology. |d Boca Raton : Chapman and Hall/CRC, ©2012 |z 9781466561458 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5379406 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL5379406 | ||
| 994 | |a 92 |b IZTAP | ||