Handbook of Food and Beverage Fermentation Technology
Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield
CRC Press, Mar 19, 2004 - Technology & Engineering - 1000 pages
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 Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science AssociationPresenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. 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.
With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
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acetic acidification activity addition amino acids aroma beans bread brine cabbage carbohydrates casein cell characteristics Cheddar cheese cleaning color components compounds contain cooked cooling curd dairy products delbrueckii dough effect enzymes F Toldra 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 Lactobacillus Lactococcus lactose Leuconostoc maize manufacture mash meat mesophilic metabolism microbial Microbiol Microbiology microorganisms miso mixed moisture mold natto oxidation oxygen packaging pasteurization pathogens peptides pickles plantarum probiotic protein proteolysis 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 types vegetables wheat whey yeast yogurt