Handbook of Fermented Food and Beverage Technology.
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| Online Access: |
Full Text (via ProQuest) |
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| Main Author: | |
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
Chapman and Hall/CRC,
2012.
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| Edition: | 2nd ed. |
| Subjects: |
Table of Contents:
- Cover; Volume I; Half Title; Title Page; Copyright Page; Contents; Preface; Editors; Contributors; Part I: Introduction; 1. Fermented Plant Products and Their Manufacturing; 2. Flavors and Food Fermentation; 3. Fermentation and Biopreservation of Plant- Based Foods with Lactic Acid Bacteria; 4. Plant-Based Fermented Foods and Beverages of Asia; Part II: Soy Products; 5. Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap; 6. Synbiotic Soy Beverages: Principles and Sensory Attributes; 7. Thua Nao: A Traditional Thai Fermented Soy Product; 8. Soymilk and Tofu Manufacturing.
- Part III: Fruits and Fruit Products9. Sensory Analysis of Fruit and Fermented Fruit Product Flavors; 10. Wine Fermentation and Production; 11. Fermentation of Caper Products; 12. Apple Cider Fermentation; 13. Fermentation and Cashew Apple Juice; 14. Production and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice; 15. Stone Fruit: Wine and Brandy; 16. Fermentation of Olive Fruit; 17. Noni Fruits; 18. Wine Production in the United States: Regulatory Requirements; Part IV: Vegetables and Vegetable Products.
- 19. Vegetable Fermentation with Economical Significance in South America: Use of Ensilage as a Probiotic Vehicle20. Fermented Red Beet Juice; 21. Health Benefits of Fermented Vegetable Juices; 22. Almagro Eggplant: From Homemade Tradition to Small-Scale Industry; 23. Olives in Commerce in the United States; 24. Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection; 25. Canned Sauerkraut: Manufacturing, Inspection, and Grade Standards; 26. Mexican Jalapeño Pepper: Properties, Manufacture, and Flavor; Part V: Cereals and Cereal Products; 27. Fermented Bread.
- 28. Sourdough Bread29. Liquid Sourdough Fermentation; 30. Chinese Fermented Rice Noodles; 31. Boza: A Traditional Cereal-Based, Fermented Turkish Beverage; 32. Chinese Steamed Buns; 33. Whiskey Manufacture; 34. Beer Production in the United States: Regulatory Requirements; 35. Distilled Spirits Production in the United States: Regulatory Requirements; Part VI: Specialty Products; 36. Traditional Balsamic Vinegar: A Microbiological Overview; 37. Palm Wine; 38. Brazilian Cachaça: Fermentation and Production; 39. Brick Tea; 40. Shalgam (Salgam); 41. Fermented Coconut Milk and Coconut Oil.
- 42. Coffee Fermentation43. Pulque Fermentation; 44. Probiotic Nondairy Beverages; Part VII: Fermentation and Food Ingredients; 45. Fresh and Fermented Vegetables as a Source of Proteolytic Bacteria; 46. Soymilk Fermentation and Enzymes Production; 47. Microorganisms and Microbially Derived Ingredients Used in Foods; Index; Volume II; Half Title; Title Page; Copyright Page; Contents; Preface; Editors; Contributors; Part I: Introduction; 1. Fermented Animal Products and Their Manufacture; 2. Dairy Starter Cultures; 3. Microorganisms and Food Fermentation; 4. Animal-Based Fermented Foods of Asia.