@article{906885,
      recid = {906885},
      author = {Hui, Y. H. and Evranuz, E. Özgül. and Arroyo-López,  Francisco Noé.},
      title = {Handbook of plant-based fermented food and beverage  technology [electronic resource] /},
      publisher = {CRC Press,},
      address = {Boca Raton, Fla. :},
      pages = {xix, 790 p. :},
      year = {2012},
      note = {Rev. ed. of: Handbook of food and beverage fermentation  technology / edited by Y.H. Hui ... [et al.]. 2004.},
      abstract = {"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  recent examples that depict the main species used, their  characteristics, and their impact on the development of  other fermented foods. Also new to the second edition:  sections on fermented fruit such as apple cider, fermented  specialties such as vanilla, and U.S. permitted food  ingredients derived each fermented product. Covers numerous  fermentation procedures by reviewing the type of raw  material used, its pretreatment, the temperature/climate,  and the conditions of the fermentation process. Discusses  various types of starter cultures and their preparation  prior to use. Outlines some of the flaws that may be found  in sour cream products, their causes, and possible ways to  prevent these defects. Analyzes the sensory characteristics  of various fermented food products including texture,  color, and aroma"--},
      url = {http://library.usi.edu/record/906885},
}