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Item Details
Title: HANDBOOK OF FERMENTED FOOD AND BEVERAGE TECHNOLOGY TWO VOLUME SET, SECOND EDITION
By: Y. H. Hui (Editor), E. Ozgul Evranuz (Editor)
Format: Electronic book text

List price: £291.00


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ISBN 10: 1482260700
ISBN 13: 9781482260700
Publisher: TAYLOR & FRANCIS LTD
Pub. date: 21 May, 2012
Edition: 2nd New edition
Pages: 1536
Synopsis: 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 foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources.Each book in the set begins by describing fermented product manufacturing before delving into more specialized topics. Handbook of Plant-Based Fermented Food and Beverage Technology explores:Soy beverages and sauce, soymilk, and tofuFruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruitsVegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeno peppersCereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beerSpecialty products such as balsamic vinegar, palm wine, cachaca, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beveragesIngredients such as proteolytic bacteria, enzymes, and probioticsHandbook of Animal-Based Fermented Food and Beverage Technology discusses:Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservativesExopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour creamMeat products, including ham, salami, sausages, and Turkish pastirmaMalaysian and Indonesian fermented fish productsProbiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrierFermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, this work is an essential reference distilling the most critical information on this food sector.
Illustrations: 11eq; 312 Tables, black and white; 270 Illustrations, black and white
Publication: UK
Imprint: CRC Press
Returns: Non-returnable
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