(Ebook) Handbook of Fermented Food and Beverage Technology Two Volume Set 2nd edition by Y H Hui, E Özgül Evranuz 0429160410 9780429160417

(Ebook) Handbook of Fermented Food and Beverage Technology Two Volume Set 2nd edition by Y H Hui, E Özgül Evranuz 0429160410 9780429160417

Handbook of Fermented Food and Beverage Technology Two Volume Set 2nd edition by Y. H. Hui, E. Özgül Evranuz  - Ebook PDF Instant Download/DeliveryISBN: 0429160410, 9780429160417 

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Product details:

ISBN-10 :  0429160410 

ISBN-13 : 9780429160417 

Author:   Y. H. Hui, E. Özgül Evranuz 

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

Handbook of Fermented Food and Beverage Technology Two Volume Set 2nd Table of contents:

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 Products
9. 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 Probi
20. 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 Bread
29. 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 Fermentation
43. 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

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