Handbook of Animal-Based Fermented Food and Beverage Technology. ([2012])

• Record Type: Book
• Other Titles: Handbook of fermented food and beverage technology
• Uniform Title: Handbook of food and beverage fermentation technology.
• Further Information: Note: Edited by Y.H. Hui, administrative associate editor, E. Özgül Evranuz.
• Editors: Hui, Y. H (Yiu H.); Evranuz, E. Özgül
• Contents: Front Cover; Contents; Preface; Editors; Contributors; Chapter 1 -- Fermented Animal Products and Their Manufacture; Chapter 2 -- Dairy Starter Cultures; Chapter 3 -- Microorganisms and Food Fermentation; Chapter 4 -- Animal-Based Fermented Foods of Asia; Chapter 6 -- Food Fermentation and Production of Biopreservatives; Chapter 7 -- Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria; Chapter 8 -- Fermentation Ecosystems; Chapter 9 -- Fermentation and Koumiss; Chapter 11 -- Production of Laban; Chapter 12 -- Yogurt; Chapter 14 -- Fresh Cheese. Chapter 15 -- Cottage Cheese: Fundamentals and TechnologyChapter 16 -- Teleme Cheese; Chapter 17 -- Goat Milk Cheeses; Chapter 20 -- Cheddar and Related Hard Cheeses; Chapter 21 -- Traditional Greek Feta; Chapter 22 -- Reggianito Cheese: Hard Cheese Produced in Argentina; Chapter 23 -- Fiore Sardo Cheese; Chapter 24 -- Zamorano Cheese; Chapter 31 -- Meat Fermentation; Chapter 32 -- Dry-Cured Ham; Chapter 33 -- Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits; Chapter 34 -- Mold-Ripened Sausages. Chapter 35 -- Ecosystem of Greek Spontaneously Fermented SausagesChapter 36 -- Formulations for Fermented Sausages with Health Attributes; Chapter 37 -- Turkish Pastirma: A Dry-Cured Beef Product; Chapter 38 -- Chinese Fermented Meat Products; Chapter 39 -- Sucuk: Turkish Dry-Fermented Sausage; Chapter 40 -- Safe Practices for Sausage Production in the United States; Chapter 41 -- Malaysian Fermented Fish Products; Chapter 42 -- Indonesian Fermented Fish Products; Chapter 44 -- Cheese as Probiotic Carrier: Technological Aspects and Benefits; Back Cover.
• Edition: 2nd ed
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2012
• Extent: 1 online resource (xvi, 798 pages), illustrations
• Subjects: 664 664.024 664.9; Fermented foods -- Handbooks, manuals, etc; Animal products -- Handbooks, manuals, etc; Beverages -- Microbiology -- Handbooks, manuals, etc; Fermentation -- Handbooks, manuals, etc; Food of animal origin -- Handbooks, manuals, etc; Engineering; Chemical engineering; TECHNOLOGY & ENGINEERING -- Food Science; Animal products; Beverages -- Microbiology; Fermentation; Fermented foods; Food of animal origin; Electronic books; Handbooks and manuals
• Languages: English
• ISBNs: 9781439850237; 1439850232
• Related ISBNs: 9781439850220; 1439850224
• Notes: Note: Includes bibliographical references and index.; Note: Description based on print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.