LEADER 04345oam 2200661I 450 001 9910787567403321 005 20180731044326.0 010 $a0-429-06379-2 010 $a1-4398-4496-8 024 7 $a10.1201/b16054 035 $a(CKB)2670000000394782 035 $a(EBL)1407943 035 $a(SSID)ssj0001041517 035 $a(PQKBManifestationID)11589752 035 $a(PQKBTitleCode)TC0001041517 035 $a(PQKBWorkID)11010025 035 $a(PQKB)11360628 035 $a(MiAaPQ)EBC1407943 035 $a(OCoLC)862080675 035 $a(OCoLC)868795444 035 $a(OCoLC-P)868795444 035 $a(CaSebORM)9781439844960 035 $a(EXLCZ)992670000000394782 100 $a20180331h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aSolid state fermentation for foods and beverages /$fedited by Jian Chen, Yang Zhu 210 1$aBoca Raton :$cCRC Press,$d[2014] 210 4$dİ2014 215 $a1 online resource (404 p.) 225 1 $aFermented Foods and Beverages Series 225 0$aFermented foods and beverages series 300 $aDescription based upon print version of record. 311 $a1-4398-4497-6 320 $aIncludes bibliographical references. 327 $achapter 1. History and development of solid-state fermentation / Song Liu, Dongxu Zhang, Jian Chen, and Yang Zhu -- chapter 2. Bioreactors of solid-state fermentation / Ganrong Xu and Bobo Zhang -- chapter 3. Process engineering of solid-state fermentation / Long Liu -- chapter 4. History of solid-state fermented foods and beverages / Song Liu, Dongxu Zhang, Jian Chen, and Yang Zhu -- chapter 5. Solid-state fermented food of animal origin / Peng Zhou, Dasong Liu, Yingjia Chen, and Tiancheng Li -- chapter 6. Solid-state fermented soybean / YongQiang Cheng and BeiZhong Han -- chapter 7. Fermented vegetables / Fang Fang -- chapter 8. Solid-state fermented condiments and pigments / Ganrong Xu and Bobo Zhang -- chapter 9. Solid-state fermented alcoholic beverages / Xiaoqing Mu, Yan Xu, Wenlai Fan, Haiyan Wang, Qun Wu, and Dong Wang -- chapter 10. Solid-state food fermentation and sustainable development / Xiaoming Liu and Peng Zhou. 330 $aPreface: Solid-state fermentation (SSF) is one of the oldest microbial technologies that have been applied in food processing, although neglected for a long time. SSF technology was originated from China dating back thousands of years. For the past ten years, SSF has again attracted much attention, due to energy crisis and environmental pollution. Scientists are trying to explore the mechanisms in the fermentation process through multidisciplinary and different research tools. Based on a series of established mathematical models, new design concept for SSF bioreactors and process control strategies have been proposed, which make SSF technology to reach new levels. Food and beverage production is an important application field of SSF technology, which has been received widespread interest. This book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. More emphasis has been allocated to describe Oriental traditional foods produced by SSF in Chapters 6, 8, and 9, such as sufu, vinegar, soy sauce, Chinese distilled spirit and rice wine. This is a special book for understanding Oriental traditional foods. In addition, this book has comprehensively incorporated the latest development and achievements in the field of SSF--$cProvided by publisher. 410 0$aFermented Foods and Beverages Series 606 $aSolid-state fermentation 606 $aFermentation 606 $aFood$xAnalysis 615 0$aSolid-state fermentation. 615 0$aFermentation. 615 0$aFood$xAnalysis. 676 $a660.28449 676 $a660/.28449 686 $aSCI010000$aTEC012000$2bisacsh 702 $aChen$b Jian$c(Chemist), 702 $aZhu$b Yang$f1955- 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910787567403321 996 $aSolid state fermentation for foods and beverages$93846595 997 $aUNINA