Handbook of Fermented Food and Beverage Technology.

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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 foo...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Hui, Y. H.
Otros Autores: Evranuz, E. Özgül
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton : Chapman and Hall/CRC, 2012.
Edición:2nd ed.
Temas:
Fermentation > Handbooks, manuals, etc.
Beverages > Microbiology > Handbooks, manuals, etc.
Fermented foods > Handbooks, manuals, etc.
Fermentation > Guides, manuels, etc.
Aliments fermentés > Guides, manuels, etc.
Beverages > Microbiology
Fermentation
Fermented foods
Handbooks and manuals
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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