Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines

Mô tả tài liệu

Handbook of animal-based fermented food and beverage technology / Edited by Y. H. Hui, administrative associate editor, E. Özgül Evranuz. – Boca Raton : CRC Press , 2012.- xvi, 798 p. : ill. ; 27 cm

Số phân loại: 664.024/H236

Nơi lưu trữ: FL-Tài liệu đọc-Tầng 3

This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma

Mô tả tài liệu:

Handbook of plant-based fermented food and beverage technology / Edited by Y. H. Hui, E. Özgül Evranuz. – Boca Raton, FL : CRC Press , 2012. – xix, 801 p. : ill. ; 27 cm

Số phân loại: 664.024/H236

Nơi lưu trữ: FL-Tài liệu đọc-Tầng 3