Handbook of Plant-Based Fermented Food and Beverage Technology
eBook - PDF

Handbook of Plant-Based Fermented Food and Beverage Technology

  1. 821 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Handbook of Plant-Based Fermented Food and Beverage Technology

About this book

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 int

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Yes, you can access Handbook of Plant-Based Fermented Food and Beverage Technology by Y. H. Hui, E. Özgül Evranuz, Y. H. Hui,E. Özgül Evranuz in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2012
Print ISBN
9781439849040
eBook ISBN
9781439870693
Edition
2
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Contents
  3. Preface
  4. Editors
  5. Contributors
  6. Chapter 1 - Fermented Plant Products and Their Manufacturing
  7. Chapter 2 - Flavors and Food Fermentation
  8. Chapter 3 - Fermentation and Biopreservation of Plant- Based Foods with Lactic Acid Bacteria
  9. Chapter 4 - Plant-Based Fermented Foods and Beverages of Asia
  10. Chapter 5 - Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap
  11. Chapter 6 - Synbiotic Soy Beverages: Principles and Sensory Attributes
  12. Chapter 7 - Thua Nao: A Traditional Thai Fermented Soy Product
  13. Chapter 8 - Soymilk and Tofu Manufacturing
  14. Chapter 9 - Sensory Analysis of Fruit and Fermented Fruit Product Flavors
  15. Chapter 10 - Wine Fermentation and Production
  16. Chapter 11 - Fermentation of Caper Products
  17. Chapter 12 - Apple Cider Fermentation
  18. Chapter 13 - Fermentation and Cashew Apple Juice
  19. Chapter 14 - Production and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice
  20. Chapter 15 - Stone Fruit: Wine and Brandy
  21. Chapter 16 - Fermentation of Olive Fruit
  22. Chapter 17 - Noni Fruits
  23. Chapter 18 - Wine Production in the United States: Regulatory Requirements
  24. Chapter 19 - Vegetable Fermentation with Economical Significance in South America: Use of Ensilage as a Probiotic Vehicle
  25. Chapter 20 - Fermented Red Beet Juice
  26. Chapter 21 - Health Benefits of Fermented Vegetable Juices
  27. Chapter 22 - Almagro Eggplant: From Homemade Tradition to Small-Scale Industry
  28. Chapter 23 - Olives in Commerce in the United States
  29. Chapter 24 - Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection
  30. Chapter 25 - Canned Sauerkraut: Manufacturing, Inspection, and Grade Standards
  31. Chapter 26 - Mexican Jalapeño Pepper: Properties, Manufacture, and Flavor
  32. Chapter 27 - Fermented Bread
  33. Chapter 28 - Sourdough Bread
  34. Chapter 29 - Liquid Sourdough Fermentation
  35. Chapter 30 - Chinese Fermented Rice Noodles
  36. Chapter 31 - Boza: A Traditional Cereal-Based, Fermented Turkish Beverage
  37. Chapter 32 - Chinese Steamed Buns
  38. Chapter 33 - Whiskey Manufacture
  39. Chapter 34 - Beer Production in the United States: Regulatory Requirements
  40. Chapter 35 - Distilled Spirits Production in the United States: Regulatory Requirements
  41. Chapter 36 - Traditional Balsamic Vinegar: A Microbiological Overview
  42. Chapter 37 - Palm Wine
  43. Chapter 38 - Brazilian Cachaça: Fermentation and Production
  44. Chapter 39 - Brick Tea
  45. Chapter 40 - Shalgam (Şalgam)
  46. Chapter 41 - Fermented Coconut Milk and Coconut Oil
  47. Chapter 42 - Coffee Fermentation
  48. Chapter 43 - Pulque Fermentation
  49. Chapter 44 - Probiotic Nondairy Beverages
  50. Chapter 45 - Fresh and Fermented Vegetables as a Source of Proteolytic Bacteria
  51. Chapter 46 - Soymilk Fermentation and Enzymes Production
  52. Chapter 47 - Microorganisms and Microbially Derived Ingredients Used in Foods
  53. Back Cover