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000906885 010__ $$z  2012000693
000906885 020__ $$z9781439849040 
000906885 020__ $$z9781439870693 $$q(electronic book)
000906885 035__ $$a(MiAaPQ)EBC911993
000906885 035__ $$a(Au-PeEL)EBL911993
000906885 035__ $$a(CaPaEBR)ebr10558347
000906885 035__ $$a(CaONFJC)MIL544786
000906885 035__ $$a(OCoLC)793193198
000906885 040__ $$aMiAaPQ$$cMiAaPQ$$dMiAaPQ
000906885 050_4 $$aTP371.44$$b.H358 2012b
000906885 08204 $$a664/.024$$223
000906885 24500 $$aHandbook of plant-based fermented food and beverage technology$$h[electronic resource] /$$cedited by Y. H. Hui ; administrative associate editor, E. Özgül Evranuz ; associate editors, Francisco Noé Arroyo-López.
000906885 250__ $$a2nd ed.
000906885 260__ $$aBoca Raton, Fla. :$$bCRC Press,$$c2012.
000906885 300__ $$axix, 790 p. :$$bill.
000906885 500__ $$aRev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
000906885 500__ $$a"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
000906885 5050_ $$apt. 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.
000906885 506__ $$aAccess limited to authorized users.
000906885 520__ $$a"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"--$$cProvided by publisher.
000906885 650_0 $$aFermented foods$$vHandbooks, manuals, etc.
000906885 650_0 $$aBeverages$$xMicrobiology$$vHandbooks, manuals, etc.
000906885 650_0 $$aFermentation$$vHandbooks, manuals, etc.
000906885 650_0 $$aPlant proteins as food$$vHandbooks, manuals, etc.
000906885 650_0 $$aPlant products$$vHandbooks, manuals, etc.
000906885 7001_ $$aHui, Y. H.$$q(Yiu H.)
000906885 7001_ $$aEvranuz, E. Özgül.
000906885 7001_ $$aArroyo-López, Francisco Noé.
000906885 7300_ $$aHandbook of food and beverage fermentation technology.
000906885 852__ $$bebk
000906885 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=911993$$zOnline Access
000906885 909CO $$ooai:library.usi.edu:906885$$pGLOBAL_SET
000906885 980__ $$aEBOOK
000906885 980__ $$aBIB
000906885 982__ $$aEbook
000906885 983__ $$aOnline