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hui y. h. (curatore); evranuz e. Özgül (curatore) - handbook of fermented food and beverage technology two volume set

Handbook of Fermented Food and Beverage Technology Two Volume Set

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Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 06/2012
Edizione: Edizione nuova, 2° edizione





Note Editore

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 Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources. Each book in the set begins by describing fermented product manufacturing before delving into more specialized topics. Handbook of Plant-Based Fermented Food and Beverage Technology explores: 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 Handbook of Animal-Based Fermented Food and Beverage Technology discusses: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham, salami, sausages, and Turkish pastirma Malaysian and Indonesian fermented fish products Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier 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, this work is an essential reference distilling the most critical information on this food sector.




Sommario

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




Autore

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 Istanbul 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.










Altre Informazioni

ISBN:

9781466561458

Condizione: Nuovo
Dimensioni: 10 x 7 in Ø 6.61 lb
Formato: Copertina rigida
Illustration Notes:270 b/w images, 312 tables and 11eq
Pagine Arabe: 1536


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