LEADER 03853oam 2200697I 450 001 9910800096003321 005 20230802005029.0 010 $a0-429-10679-3 010 $a1-4398-7069-1 024 7 $a10.1201/b12055 035 $a(CKB)2550000000100982 035 $a(EBL)911993 035 $a(OCoLC)793193198 035 $a(SSID)ssj0000656310 035 $a(PQKBManifestationID)11408828 035 $a(PQKBTitleCode)TC0000656310 035 $a(PQKBWorkID)10632287 035 $a(PQKB)11234213 035 $a(OCoLC)797821314 035 $a(MiAaPQ)EBC911993 035 $a(Au-PeEL)EBL911993 035 $a(CaPaEBR)ebr10558347 035 $a(CaONFJC)MIL544786 035 $a(EXLCZ)992550000000100982 100 $a20180331d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of plant-based fermented food and beverage technology /$fedited by Y.H. Hui ; administrative associate editor, E. Ozgul Evranuz ; associate editors, Francisco Noe Arroyo-Lopez. [et al.] 205 $a2nd ed. 210 1$aBoca Raton, Fla. :$cCRC Press,$d2012. 215 $a1 online resource (813 p.) 300 $aRev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui. [et al.]. 2004. 300 $aHandbook 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. 311 $a1-4398-4904-8 327 $apt. 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. 330 $aThis second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma--$cProvided by publisher. 606 $aFermented foods$vHandbooks, manuals, etc 606 $aBeverages$xMicrobiology$vHandbooks, manuals, etc 606 $aFermentation$vHandbooks, manuals, etc 606 $aPlant proteins as food$vHandbooks, manuals, etc 606 $aPlant products$vHandbooks, manuals, etc 615 0$aFermented foods 615 0$aBeverages$xMicrobiology 615 0$aFermentation 615 0$aPlant proteins as food 615 0$aPlant products 676 $a664/.024 686 $aTEC012000$2bisacsh 701 $aHui$b Y. H$g(Yiu H.)$0858835 701 $aEvranuz$b E. Ozgul$01587911 701 $aArroyo-Lopez$b Francisco Noe$01587912 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910800096003321 996 $aHandbook of plant-based fermented food and beverage technology$93876691 997 $aUNINA LEADER 01496oam 2200469zu 450 001 9910130707303321 005 20241212220411.0 010 $a9781467307420 010 $a1467307424 035 $a(CKB)3420000000000466 035 $a(SSID)ssj0000751776 035 $a(PQKBManifestationID)12239168 035 $a(PQKBTitleCode)TC0000751776 035 $a(PQKBWorkID)10752633 035 $a(PQKB)11245157 035 $a(NjHacI)993420000000000466 035 $a(EXLCZ)993420000000000466 100 $a20160829d2012 uy 101 0 $aeng 135 $aur||||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$a2012 3rd IEEE International Workshop on Low Temperature Bonding for 3D Integration 210 31$a[Place of publication not identified]$cIEEE$d2012 215 $a1 online resource (262 pages) $cillustrations 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$a9781467307437 311 08$a1467307432 606 $aPhotonics$xMaterials$vCongresses 606 $aThree-dimensional integrated circuits 606 $aSealing (Technology)$vCongresses 615 0$aPhotonics$xMaterials 615 0$aThree-dimensional integrated circuits. 615 0$aSealing (Technology) 676 $a621.36 702 $aIEEE Staff 801 0$bPQKB 906 $aPROCEEDING 912 $a9910130707303321 996 $a2012 3rd IEEE International Workshop on Low Temperature Bonding for 3D Integration$92509919 997 $aUNINA