Handbook of plant-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
• Other Names: Hui, Y. H
• Contents: 1. Fermented plant products and their manufacturing / Y.H. Hui -- 2. Flavors and food fermentation / Shao Quan Liu -- 3. Fermentation and biopreservation of plant-based foods with lactic acid bacteria / Lihua Fan and Lisbeth Truelstrup Hansen -- 4. Plant-based fermented foods and beverages of Asia / Jyoti Prakash Tamang -- 5. Soy sauce: typical aspects of Japanese shoyu and Indonesian kecap / Hanifah Nuryani Lioe, Anton Apriyantono, and Masaaki Yasuda -- 6. Synbiotic soy beverages: principles and sensory attributes / Olga Lucía Mondragón-Bernal, Francisco Maugeri Filho, José Guilherme Lembi Ferreira Alves, and Maria Isabel Rodrigues -- 7. Thua Nao: a traditional Thai fermented soy product / Ekachai Chukeatirote, Katekan Dajanta, and Arunee Apichartsrangkoon -- 8. Soymilk and tofu manufacturing / Sam K.C. Chang and Zhisheng Liu -- 9. Sensory analysis of fruit and fermented fruit product flavors / Soo-Yeun Lee, Lisa Allgeyer, Erika Neely, and Joseph Kreger -- 10. Wine fermentation and production / Juan José Rodríguez-Bencomo, M. Ángeles Pozo-Bayón, and M. Victoria Moreno-Arribas -- 11. Fermentation of caper products / Rubén Pérez Pulido, Nabil Benomar, Magdalena Martínez Cañamero, Hikmate Abriouel, and Antonio Gálvez -- 12. Apple cider fermentation / Alessandro Nogueira and Gilvan Wosiacki -- 13. Fermentation and cashew apple juice / Ana Lúcia Fernandes Pereira and Sueli Rodrigues --14. Production and characterization of wine from mango (mangifera indica L.) fruit juice / Lebaka Verranjaneya Reddy and Obulan Vijaya Sarathi Reddy -- 15. Stone fruit: wine and brandy / Vinod Kumar Joshi, Rakesh Sharma, and Ghan Shyam Abrol -- 16. Fermentation of olive fruit / Francisco Noé Arroyo-López, Joaquín Bautista-Gallego, Verónica Romero-Gil, Jose María Baquero, Pedro García-García, Rufino Jiménez-Díaz, Antonio López-López, Francisco Rodríguez-Gómez, and Antonio Garrido-Fernández -- 17. Noni fruits / Scot Nelson -- 18. Wine production in the United States: regulatory requirements / Y.H. Hui -- 19. Vegetable fermentation with economical significance in South America: use of ensilage as a probiotic vehicle / Mario Eduardo Arena, Ana Lidia Apás, and Silvia Nelina González -- 20. Fermented red beet juice / Zsolt Zalán, Anna Halász, and Ágnes Baráth -- 21. Health benefits of fermented vegetable juices / Marica Rakin, Maja, Vukašinović Sekulić, and Ljiljana Mojović -- 22. Almagro eggplant: from homemade tradition to small-scale industry / Susana Seseña and María Llanos Palop -- 23. Olives in commerce in the United States / Y.H. Hui -- 24. Pickle manufacturing in the United States: quality assurance and establishment inspection / Y.H. Hui -- 25. Canned sauerkraut: manufacturing, inspection, and grade standards / Y.H. Hui -- 26. Mexican jalapeño pepper: properties, manufacture, and flavor / Karendash González-Quijano, Lidia Parada-Dorantes, Lidia Dorantes-Alvarez, Humberto, Hernández-Sánchez, and M. Eugenia Jaramillo-Flores -- 27. Fermented bread / Weibiao Zhou and Nantawan Therdthai -- 28. Sourdough bread / Åse Solvej Hansen -- 29. Liquid sourdough fermentation / Paola Carnevali, Fabio Minervini, and Aldo Corsetti -- 30. Chinese fermented rice noodles / Yong Yang -- 31. Boza: a traditional cereal-based, fermented Turkish beverage / Sirma Yegin and Marcelo Fernández-Lahore -- 32. Chinese steamed buns / Suwimon Keeratipibul and Naphatrapi Luangsakul -- 33. Whiskey manufacture / Y.H. Hui -- 34. Beer production in the United States: regulatory requirements / Y.H. Hui -- 35. Distilled spirits production in the United States: regulatory requirements / Y.H. Hui -- 36. Traditional balsamic vinegar: a microbiological overview / Lisa Solieri, Maria Gullo, and Paolo Giudici -- 37. Palm wine / Maurizio Ciani, Marzia Stringini, and Francesca Comitini -- 38. Brazilian cachaça: fermentation and production / Fernanda Badotti, Fátima C.O. Gomes, and Carlos A. Rosa -- 39. Brick tea / Haizhen Mo and Xinhong Liang -- 40. Shalgam (Şalgam) / Huseyin Erten and Hasan Tanguler -- 41. Fermented coconut milk and coconut oil / Azila Abdul Aziz, Ramlan Aziz, Muhammad Roji Sarmidi, Chua Lee Suan, Nur Arbainah Shamsul Annuar, Norhayati Mohamed Noor, and Norfarahiyah Aman Nor -- 42. Coffee fermentation / Rosane Freitas Schwan, Cristina Ferreira Silva, and Luis Roberto Batista -- 43. Pulque fermentation / Adelfo Escalante, Martha Giles-Gómez, Guadalupe Esquivel Flores, Violeta Matus Acuña, Rubén Moreno-Terrazas, Agustín López-Mungufa, and Patricia Lappe-Oliveras -- 44. Probiotic nondairy beverages / Carlos Ricardo Soccol, Juliano De Dea Lindner, Caroline Tiemi Yamaguishi, Michele Rigon Spier, Luciano Porto de Souza Vandenberghe, and Vanete Thomaz Soccol -- 45. Fresh and fermented vegetables as a source of proteolytic bacteria / Catalina Elena Kotlar, María Victoria Agüero, Alejandra Graciela Ponce, Olinda Pérez Borla, and Sara I. Roura -- 46. Soymilk fermentation and enzymes production / Marisa S. Garro and Graciela Savoy de Giori -- 47. Microorganisms and microbially derived ingredients used in foods / Y.H. Hui.
• Edition: 2nd ed
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2012
• Extent: 1 online resource (xix, 801 pages), illustrations
• Subjects: 664; Fermented foods -- Handbooks, manuals, etc; Beverages -- Microbiology -- Handbooks, manuals, etc; Fermentation -- Handbooks, manuals, etc; Plant proteins as food -- Handbooks, manuals, etc; Fermented foods; Plant products -- Handbooks, manuals, etc; Engineering; Chemical engineering; TECHNOLOGY & ENGINEERING -- Food Science; Plant proteins as food; Beverages -- Microbiology; Fermentation; Fermented foods; Plant products; Electronic books; Handbooks and manuals; Electronic books; Electronic books
• Languages: English
• ISBNs: 9781439870693; 1439870691
• Related ISBNs: 9781439849040; 1439849048
• 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.