Handbook of plant-based fermented food and beverage technology [electronic resource] / edited by Y. H. Hui ; administrative associate editor, E. Özgül Evranuz ; associate editors, Francisco Noé Arroyo-López.
2012
TP371.44 .H358 2012b
Linked e-resources
Linked Resource
Online Access
Details
Title
Handbook of plant-based fermented food and beverage technology [electronic resource] / edited by Y. H. Hui ; administrative associate editor, E. Özgül Evranuz ; associate editors, Francisco Noé Arroyo-López.
Uniform Title
Handbook of food and beverage fermentation technology.
Edition
2nd ed.
ISBN
9781439849040
9781439870693 (electronic book)
9781439870693 (electronic book)
Imprint
Boca Raton, Fla. : CRC Press, 2012.
Language
English
Description
xix, 790 p. : ill.
Call Number
TP371.44 .H358 2012b
Dewey Decimal Classification
664/.024
Summary
"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"-- Provided by publisher.
Note
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"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."
"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."
Access Note
Access limited to authorized users.
Linked Resources
Online Access
Record Appears in
Online Resources > Ebooks
All Resources
All Resources
Table of Contents
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.
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.