Screen LibraryHandbook of plant-based fermented food and beverage technology
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| Group Author: | ; ; |
|---|---|
| Published: |
CRC Press,
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| Publisher Address: | Boca Raton, FL |
| Publication Dates: | c2012. |
| Literature type: | Book |
| Language: | English |
| Edition: | 2nd ed. |
| Subjects: | |
| Item Description: | Handbook of food and beverage fermentation technology. |
| Carrier Form: | xix, 801 p.: ill. ; 27 cm. |
| ISBN: |
9781439849040 (hardback) 1439849048 (hardback) |
| Index Number: | TS205 |
| CLC: | TS205.5-62 |
| Call Number: | TS205.5-62/H236/2nd.ed. |
| Contents: |
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004. "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." Includes bibliographical references and an index. 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 ... "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 ... |