03853oam 2200697I 450 991080009600332120230802005029.00-429-10679-31-4398-7069-110.1201/b12055 (CKB)2550000000100982(EBL)911993(OCoLC)793193198(SSID)ssj0000656310(PQKBManifestationID)11408828(PQKBTitleCode)TC0000656310(PQKBWorkID)10632287(PQKB)11234213(OCoLC)797821314(MiAaPQ)EBC911993(Au-PeEL)EBL911993(CaPaEBR)ebr10558347(CaONFJC)MIL544786(EXLCZ)99255000000010098220180331d2012 uy 0engur|n|---|||||txtccrHandbook of plant-based fermented food and beverage technology /edited by Y.H. Hui ; administrative associate editor, E. Ozgul Evranuz ; associate editors, Francisco Noe Arroyo-Lopez. [et al.]2nd ed.Boca Raton, Fla. :CRC Press,2012.1 online resource (813 p.)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.1-4398-4904-8 pt. 1. Introduction -- pt. 2. Soy products -- pt. 3. Fruits and fruit products -- pt. 4. Vegetables and vegetable products -- pt. 5. Cereals and cereal prodcuts -- pt. 6. Specialty products -- pt. 7. Fermentation and food ingredients.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--Provided by publisher.Fermented foodsHandbooks, manuals, etcBeveragesMicrobiologyHandbooks, manuals, etcFermentationHandbooks, manuals, etcPlant proteins as foodHandbooks, manuals, etcPlant productsHandbooks, manuals, etcFermented foodsBeveragesMicrobiologyFermentationPlant proteins as foodPlant products664/.024TEC012000bisacshHui Y. H(Yiu H.)858835Evranuz E. Ozgul1587911Arroyo-Lopez Francisco Noe1587912MiAaPQMiAaPQMiAaPQBOOK9910800096003321Handbook of plant-based fermented food and beverage technology3876691UNINA