03748cam a22004214a 4500 17178034 20180606073002.0 120223s2012 flua f 000 0 eng 7 cbc orignew 1 ecip 20 y-gencatlg acquire 2 shelf copies policy default rd14 2012-02-27 re13 2012-06-25 Copy 1 Barcode 00405928644 to BCCD rf09 2013-01-24 copy 2 added 2012000693 9781439849040 (hardback) DLC DLC DLC pcc TP371.44 .H358 2012b 664/.024 23 TEC012000 bisacsh Handbook of plant-based fermented food and beverage technology / edited by Y. H. Hui, E. Özgül Evranuz. 2nd ed. Boca Raton, FL : CRC Press, c2012. xix, 801 p. : ill. ; 27 cm. 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. Fermented foods Handbooks, manuals, etc. Beverages Microbiology Handbooks, manuals, etc. Fermentation Handbooks, manuals, etc. Plant proteins as food Handbooks, manuals, etc. Plant products Handbooks, manuals, etc. TECHNOLOGY & ENGINEERING / Food Science. bisacsh Hui, Y. H. (Yiu H.) Evranuz, E. Özgül. Handbook of food and beverage fermentation technology. r-SciRR TP371.44 .H358 2012b Copy 1 GenBib 6521 6521 0 0 ddc 0 0 NFIC MAIN MAIN SC 2018-06-22 1 20656.19 0 664.024 HUI B0045910 2018-06-06 00:00:00 25820.24 2018-06-22 BK