Handbook of Food and Beverage Fermentation TechnologyY. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel |
Contents
II | 1 |
III | 9 |
IV | 23 |
V | 51 |
VI | 89 |
VII | 113 |
VIII | 125 |
X | 147 |
XXIX | 445 |
XXX | 459 |
XXXI | 481 |
XXXII | 497 |
XXXIII | 533 |
XXXIV | 571 |
XXXV | 583 |
XXXVI | 595 |
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Common terms and phrases
acetic acidification activity addition amino acids aroma beans bread brine cabbage carbohydrates casein cell cerevisiae characteristics Cheddar cheese cleaning color components compounds contain cooked cooling curd dairy products delbrueckii dough effect enzymes F Toldrá fatty acids fermented foods fermented milk fermented sausages Feta flavor flour Food Sci formation growth heat increase incubation ingredients inhibit inoculation kefir kenkey kimchi lactic acid bacteria lactis subsp Lactobacillus Lactococcus lactis lactose Leuconostoc maize manufacture mash meat mesophilic metabolism microbial Microbiol Microbiology microorganisms miso mixed moisture mold natto oxidation oxygen packaging pasteurization peptides pickles plantarum probiotic protein raw materials rennet ripening salt sanitation sauce sensory sour cream sourdough soy sauce soybean species spoilage starter cultures stinky tofu storage strains sufu sugar surface Table taste tea leaf Technology tempeh temperature texture thermophilic tofu vegetables wheat whey yeast yogurt