Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

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Y. H. Hui, E. Özgül Evranuz
CRC Press, May 17, 2012 - Technology & Engineering - 821 pages
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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources.

The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including:

  • Soy beverages and sauce, soymilk, and tofu
  • Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits
  • Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers
  • Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer
  • Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages
  • Ingredients such as proteolytic bacteria, enzymes, and probiotics

Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

 

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Contents

Chapter 1 Fermented Plant Products and Their Manufacturing
3
Chapter 2 Flavors and Food Fermentation
23
Chapter 3 Fermentation and Biopreservation of Plant Based Foods with Lactic Acid Bacteria
35
Chapter 4 PlantBased Fermented Foods and Beverages of Asia
49
Typical Aspects of Japanese Shoyu and Indonesian Kecap
93
Principles and Sensory Attributes
103
A Traditional Thai Fermented Soy Product
131
Chapter 8 Soymilk and Tofu Manufacturing
139
Properties Manufacture and Flavor
463
Chapter 27 Fermented Bread
477
Chapter 28 Sourdough Bread
493
Chapter 29 Liquid Sourdough Fermentation
517
Chapter 30 Chinese Fermented Rice Noodles
527
A Traditional CerealBased Fermented Turkish Beverage
533
Chapter 32 Chinese Steamed Buns
543
Chapter 33 Whiskey Manufacture
557

Chapter 9 Sensory Analysis of Fruit and Fermented Fruit Product Flavors
165
Chapter 10 Wine Fermentation and Production
179
Chapter 11 Fermentation of Caper Products
201
Chapter 12 Apple Cider Fermentation
209
Chapter 13 Fermentation and Cashew Apple Juice
237
Chapter 14 Production and Characterization of Wine from Mango Mangifera indica L Fruit Juice
249
Wine and Brandy
273
Chapter 16 Fermentation of Olive Fruit
307
Chapter 17 Noni Fruits
327
Regulatory Requirements
339
Use of Ensilage as a Probiotic Vehicle
363
Chapter 20 Fermented Red Beet Juice
373
Chapter 21 Health Benefits of Fermented Vegetable Juices
385
From Homemade Tradition to SmallScale Industry
407
Chapter 23 Olives in Commerce in the United States
419
Quality Assurance and Establishment Inspection
435
Manufacturing Inspection and Grade Standards
451
Regulatory Requirements
565
Regulatory Requirements
579
A Microbiological Overview
609
Chapter 37 Palm Wine
631
Fermentation and Production
639
Chapter 39 Brick Tea
649
Chapter 40 Shalgam Şalgam
657
Chapter 41 Fermented Coconut Milk and Coconut Oil
665
Chapter 42 Coffee Fermentation
677
Chapter 43 Pulque Fermentation
691
Chapter 44 Probiotic Nondairy Beverages
707
Chapter 45 Fresh and Fermented Vegetables as a Source of Proteolytic Bacteria
731
Chapter 46 Soymilk Fermentation and Enzymes Production
757
Chapter 47 Microorganisms and Microbially Derived Ingredients Used in Foods
771
Back Cover
791
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About the author (2012)

Y. H. Hui received his Ph.D. degree from the University of California at Berkeley. He is currently a senior scientist with the consulting firm of Science Technology System in West Sacramento, California. He has authored, coauthored, edited, or coedited more than 30 books in food science, food technology, food engineering, and food laws, including Handbook of Food Product Manufacturing and Handbook of Food Science, Technology, and Engineering. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and is currently a consultant for the food industries, with an emphasis on food sanitation and food safety.

E. Özgül Evranuz is a professor (1994–present) of food processing at the Food Engineering Department of İstanbul Technical University (ITU), Turkey. After graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is one of the founders of the Food Engineering Department of ITU. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.

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