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Handbook of plant-based fermented food and beverage technology / edited by Y. H. Hui, E. Özgül Evranuz.
Material type:
TextPublication details: Boca Raton, FL : CRC Press, c2012.Edition: 2nd edDescription: xix, 801 p. : ill. ; 27 cmISBN: - 9781439849040 (hardback)
- Handbook of food and beverage fermentation technology.
- 664/.024 23
- TP371.44 .H358 2012b
- TEC012000
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
Books
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LRC Science Section | Non-fiction | 664.024 HUI (Browse shelf(Opens below)) | Available | B0045910 |
Browsing LRC shelves,Shelving location: Science Section ,Collection: Non-fiction Close shelf browser (Hides shelf browser)
| 664.02 AHM Handbook of food process design / | 664.02 NOR Practical food rheology : an interpretive approach/ | 664.024 GUY Extrusion Cooking: Technologies and Applications/ | 664.024 HUI Handbook of plant-based fermented food and beverage technology / | 664.024 HUT Microbiology and technology of fermented foods / | 664.024 SAN Fermented Food Products/ | 664.024 SAR Handbook of Food Processing Equipment / |
Includes bibliographical references and an index.
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."
"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. "-- Provided by publisher.
"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.
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