Handbook of plant-based fermented food and beverage technology /

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"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recen...

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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Hui, Y. H. (Yiu H.), Evranuz, E. Özgül, Arroyo-López, Francisco Noé
Format: eBook
Langue:Inglés
Publié: Boca Raton, Fla. : CRC Press, 2012.
Édition:2nd ed.
Sujets:
Fermented foods > Handbooks, manuals, etc.
Beverages > Microbiology > Handbooks, manuals, etc.
Fermentation > Handbooks, manuals, etc.
Plant proteins as food > Handbooks, manuals, etc.
Plant products > Handbooks, manuals, etc.
Electronic books.
Accès en ligne:Texto completo
Table des matières:
  • pt. 1. Introduction
  • pt. 2. Soy products
  • pt. 3. Fruits and fruit products
  • pt. 4. Vegetables and vegetable products
  • pt. 5. Cereals and cereal prodcuts
  • pt. 6. Specialty products
  • pt. 7. Fermentation and food ingredients.

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