Handbook of plant-based fermented food and beverage technology
Hui, Y. H.
Handbook of plant-based fermented food and beverage technology - 2a. ed. - 801 páginas
Fermented plant products and their manufacturing, cap.1 Flavors and food fermentation, cap.2 Fermentation and biopreservation of plant-based foods with lactic acid bacteria, cap.3 Plant-based fermented foods and beverages of Asia, cap.4 Soy sauce: Typical aspects of japanese shoyu and indonesian kecap, cap.5 Synbiotic soy beverages: Principles and sensory attributes, cap.6 Thua nao: A traditional thai fermented soy product, cap.7 Soymilk and tofu manufacturing, cap.8 Sensory analysis of fruit and fermented fruit product flavors, cap.9 Wine fermentation and production, cap.10 Fermentation of caper products, cap.11 Apple cider fermentation, cap.12 Fermenation and cashew Apple juice, cap.13 Production and characterization of wine from mango (Mangifera indica L) fruit juice, cap.14 Stone fruit: Wine and brandy, cap.15 Fermentation of olive fruit, cap.16 Noni fruits, cap.17 Wine production in the United States: Regulatory requirements, cap.18 Vegetable fermentation with economical significance in south America: Use of ensilage as a probiotic vehicle, cap.19 Femented red beet juice, cap.20 Health benefits of fermented vegetable juices, cap.21 Almagro eggplant: From homemade tradition to small-scale industry, cap.22 Olives in commerce in the United States, cap.23 Pickle manufacturing in the United States: Quality assurance and establishment inspection, cap.24 Canned sauerkraut: Manufacturing, inspection and grade standards, cap.25 Mexican jalapeño pepper: Properties, manufacture and flavor, cap.26 Fermented bread, cap.27 Sourdough bread, cap.28 Liquid sourdough fermentation, cap.29 Chinese fermented rice noodles, cap.30 Boza: A traditional cereal-based, fermented turkish beverage, cap.31 Chinese steamed buns, cap.32 Whiskey manufacture, cap.33 Beer production in the United States: Regulatory requirements, cap.35 Traditional balsamic vinegar: A microbiological overview, cap.36 Palm wine, cap.37 Brazilian cachaca: Fermentation and production, cap.38 Brick tea, cap.39 Shalgam (Salgam), cap.40 Fermented coconut milk and coconut oil, cap.41 Coffee fermentation, cap.42 Pulque fermentation, cap.43 Probiotic nondairy beverages, cap.44 Fresh and fermented vegetables as a source of proteolytic bacteria, cap.45 Soymilk fermentation and enzymes production, cap.46 Microorganisms and microbially derived ingredients used in foods, cap.47
978-1-4398-4904-0
Bebidas--Manuales--Microbiologia
Fermentacion
Fermentacion de alimentos--Manuales
Plantas alimenticias
Tecnologia de alimentos
664.024 / H153
Handbook of plant-based fermented food and beverage technology - 2a. ed. - 801 páginas
Fermented plant products and their manufacturing, cap.1 Flavors and food fermentation, cap.2 Fermentation and biopreservation of plant-based foods with lactic acid bacteria, cap.3 Plant-based fermented foods and beverages of Asia, cap.4 Soy sauce: Typical aspects of japanese shoyu and indonesian kecap, cap.5 Synbiotic soy beverages: Principles and sensory attributes, cap.6 Thua nao: A traditional thai fermented soy product, cap.7 Soymilk and tofu manufacturing, cap.8 Sensory analysis of fruit and fermented fruit product flavors, cap.9 Wine fermentation and production, cap.10 Fermentation of caper products, cap.11 Apple cider fermentation, cap.12 Fermenation and cashew Apple juice, cap.13 Production and characterization of wine from mango (Mangifera indica L) fruit juice, cap.14 Stone fruit: Wine and brandy, cap.15 Fermentation of olive fruit, cap.16 Noni fruits, cap.17 Wine production in the United States: Regulatory requirements, cap.18 Vegetable fermentation with economical significance in south America: Use of ensilage as a probiotic vehicle, cap.19 Femented red beet juice, cap.20 Health benefits of fermented vegetable juices, cap.21 Almagro eggplant: From homemade tradition to small-scale industry, cap.22 Olives in commerce in the United States, cap.23 Pickle manufacturing in the United States: Quality assurance and establishment inspection, cap.24 Canned sauerkraut: Manufacturing, inspection and grade standards, cap.25 Mexican jalapeño pepper: Properties, manufacture and flavor, cap.26 Fermented bread, cap.27 Sourdough bread, cap.28 Liquid sourdough fermentation, cap.29 Chinese fermented rice noodles, cap.30 Boza: A traditional cereal-based, fermented turkish beverage, cap.31 Chinese steamed buns, cap.32 Whiskey manufacture, cap.33 Beer production in the United States: Regulatory requirements, cap.35 Traditional balsamic vinegar: A microbiological overview, cap.36 Palm wine, cap.37 Brazilian cachaca: Fermentation and production, cap.38 Brick tea, cap.39 Shalgam (Salgam), cap.40 Fermented coconut milk and coconut oil, cap.41 Coffee fermentation, cap.42 Pulque fermentation, cap.43 Probiotic nondairy beverages, cap.44 Fresh and fermented vegetables as a source of proteolytic bacteria, cap.45 Soymilk fermentation and enzymes production, cap.46 Microorganisms and microbially derived ingredients used in foods, cap.47
978-1-4398-4904-0
Bebidas--Manuales--Microbiologia
Fermentacion
Fermentacion de alimentos--Manuales
Plantas alimenticias
Tecnologia de alimentos
664.024 / H153