HANDBOOK OF PLANT-BASED FERMENTED FOOD AND BEVERAGE TECHNOLOGYIntroductionFermented Plant Products and Their Manufacturing; Y. H. HuiFlavors and Food Fermentation; S. Q. LiuFermentation and Biopreservation of Plant- Based Foods with Lactic Acid Bacteria; L. Fan and L. Truelstrup HansenPlant-Based Fermented Foods and Beverages of Asia; J. P. TamangSoy ProductsSoy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap; H. N. Lioe, A. Apriyantono, and M. YasudaSynbiotic Soy Beverages: Principles and Sensory Attributes; O. L. Mondragón-Bernal, F. M. Filho, J. G. Lembi Ferreira Alves, and M. I. RodriguesThua Nao: A Traditional Thai Fermented Soy Product; E. Chukeatirote, K. Dajanta, and A. ApichartsrangkoonSoymilk and Tofu Manufacturing; S. K. C. Chang and Z. LiuFruits and Fruit ProductsSensory Analysis of Fruit and Fermented Fruit Product Flavors; S.-Y. Lee, L. Allgeyer, E. Neely, and J. KregerWine Fermentation and Production; J. J. Rodríguez-Bencomo, M. Á. Pozo-Bayón, and M. V. Moreno-ArribasFermentation of Caper Products; R. Pérez Pulido, N. Benomar, M. Martínez Cañamero, H. Abriouel, and A. GálvezApple Cider Fermentation; A. Nogueira and G. WosiackiFermentation and Cashew Apple Juice; A. L. Fernandes Pereira and S. RodriguesProduction and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice; L. Veeranjaneya Reddy and O. V. Sarathi ReddyStone Fruit: Wine and Brandy; V. K. Joshi, R. Sharma, and G. S. AbrolFermentation of Olive Fruit; F. N. Arroyo-López, J. Bautista-Gallego, V. Romero-Gil, J. M. Baquero, P. García-García, R. Jiménez-Díaz, A. López- López, F. Rodríguez-Gómez, and A. Garrido-FernándezNoni Fruits; S.NelsonWine Production in the United States: Regulatory Requirements; Y. H. HuiVegetables and Vegetable ProductsVegetable Fermentation with Economical Significance in South America: Use of Ensilage as a Probiotic Vehicle; M. E. Arena, A. L. Apás, and S. N. GonzálezFermented Red Beet Juice; Z. Zalán, A. Halász, and Á. BaráthHealth Benefits of Fermented Vegetable Juices; M. Rakin, M. Vukašinovic Sekulic, and L. Mojovic Almagro Eggplant: From Homemade Tradition to Small-Scale Industry; S. Seseña and M. Llanos PalopOlives in Commerce in the United States; Y. H. HuiPickle Manufacturing in the United States: Quality Assurance and Establishment Inspection; Y. H. HuiCanned Sauerkraut: Manufacturing, Inspection, and Grade Standards; Y. H. HuiMexican Jalapeño Pepper: Properties, Manufacture, and Flavor; K. González-Quijano, L. Parada-Dorantes, L. Dorantes-Alvarez, H. Hernández-Sánchez, and M. E. Jaramillo-FloresCereals and Cereal ProductsFermented Bread; W. Zhou and N. TherdthaiSourdough Bread; Å. Solvej HansenLiquid Sourdough Fermentation; P. Carnevali, F. Minervini, and A. CorsettiChinese Fermented Rice Noodles; Y. YangBoza: A Traditional Cereal-Based, Fermented Turkish Beverage; S. Yegin and M. Fernández-LahoreChinese Steamed Buns; S. Keeratipibul and N. LuangsakulWhiskey Manufacture; Y. H. HuiBeer Production in the United States: Regulatory Requirements; Y. H. HuiDistilled Spirits Production in the United States: Regulatory Requirements; Y. H. HuiSpecialty ProductsTraditional Balsamic Vinegar: A Microbiological Overview; L. Solieri, M. Gullo, and P. GiudiciPalm Wine; M. Ciani, M. Stringini, and F. ComitiniBrazilian Cachaça: Fermentation and Production; F. Badotti, F. C. O. Gomes, and C. A. RosaBrick Tea; H. Mo and X. LiangShalgam (Salgam); H. Erten and H. TangulerFermented Coconut Milk and Coconut Oil; A. A. Aziz, R. Aziz, M. R. Sarmidi, C. L. Suan, N. Arbainah S. Annuar, N. M. Noor, and N. A. NorCoffee Fermentation; R. F. Schwan, C. F. Silva, and L. R. BatistaPulque Fermentation; A. Escalante, M. Giles-Gómez, G. E. Flores, V. M. Acuña, R. Moreno-Terrazas, A. López-Munguía, and P. Lappe-OliverasProbiotic Nondairy Beverages; C. R. Soccol, J. De Dea Lindner, C. Tiemi Yamaguishi, M. Rigon Spier, L. Porto de Souza Vandenberghe, and V. Thomaz SoccolFermentation and Food IngredientsFresh and Fermented Vegetables as a Source of Proteolytic Bacteria; C. E. Kotlar, M. V. Agüero, A. G. Ponce, O. Pérez Borla, and S. I. RouraSoymilk Fermentation and Enzyme Production; M. S. Garro and G. Savoy de GioriMicroorganisms and Microbially Derived Ingredients Used in Foods; Y. H. HuiIndexHANDBOOK OF ANIMAL-BASED FERMENTED FOOD AND BEVERAGE TECHNOLOGYIntroductionFermented Animal Products and Their Manufacture; Y. H. HuiDairy Starter Cultures; A. Rodríguez, B. Martínez, and J. E. SuárezMicroorganisms and Food Fermentation; G. Giraffa and D. CarminatiAnimal-Based Fermented Foods of Asia; J. P. TamangLeuconostoc and Its Use in Dairy Technology; D. HemmeFood Fermentation and Production of Biopreservatives; M. PapagianniExopolysaccharides from Lactic Acid Bacteria and Bifidobacteria; P. Ruas-Madiedo, B. Sánchez, C. Hidalgo-Cantabrana, A. Margolles, and A. LawsFermentation Ecosystems; R. ScottFermented Milk and Semisolid CheesesFermentation and Koumiss; W. Zhang and H. ZhangTraditional Finnish Fermented Milk "Viili"; M. Kahala and V. JoutsjokiProduction of Laban; C. Béal and G. ChammasYogurt; Ramesh C. Chandan and K. R. NauthSour Cream and Crème Fraîche; L. Meunier-GoddikFresh Cheese; L. Meunier-GoddikCottage Cheese: Fundamentals and Technology; E. A. Araújo, A. C. dos Santos Pires, M. S. Pinto, and A. F. de CarvalhoTeleme Cheese; E. C. Pappa and G. K. ZerfiridisGoat Milk Cheeses; E. Litopoulou-TzanetakiAcidified Milk, Sour Cream, and Cream Cheese: Standards, Grades, and Specifications; Y. H. HuiCottage Cheese and Yogurt: Standards, Grades, and Specifications; Y. H. HuiSolid CheesesCheddar and Related Hard Cheeses; S. Clark and S. AgarwalTraditional Greek Feta; A. Polychroniadou-AlichanidouReggianito Cheese: Hard Cheese Produced in Argentina; G. A. Sihufe, A. C. Rubiolo, and S. E. ZorrillaFiore Sardo Cheese; P. Deiana and N. Pasqualina MangiaZamorano Cheese; D. Fernández, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, and J. M. Fresno BaroHispánico Cheese; S. Garde, M. Ávila, A. Picon, and M. NuñezAsiago and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiGouda and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiMuenster and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiSemi-Soft Pasteurized and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiU.S. Dairy Processing Plants: Safety and Inspection; Y. H. HuiMeat and Fish ProductsMeat Fermentation; L. Cocolin and K. RantsiouDry-Cured Ham; F. ToldráItalian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits; L. Aquilanti, C. Garofalo, A. Osimani, and F. ClementiMold-Ripened Sausages; K. InczeEcosystem of Greek Spontaneously Fermented Sausages; G.-J. E. Nychas, E. H. Drosinos, and S. ParamithiotisFormulations for Fermented Sausages with Health Attributes; D. Ansorena and I. AstiasaránTurkish Pastirma: A Dry-Cured Beef Product; E. Obuz, L. Akkaya, and V. GökChinese Fermented Meat Products; M.-J. Chen, R.-J. Tu, H.-Y. Wu, and C.-M. TienSucuk: Turkish Dry-Fermented Sausage; H. Bozkurt and K. B. BelibagliSafe Practices for Sausage Production in the United States; Y. H. HuiMalaysian Fermented Fish Products; N. HudaIndonesian Fermented Fish Products; N. HudaProbiotics and Fermented ProductsProbiotics: An Overview; Y. H. HuiCheese as Probiotic Carrier: Technological Aspects and Benefits; F. C. A. Buriti, C. Hoch Batista de Souza, and S. M. Isay SaadIndex