Handbook of plant-based fermented food and beverage technology [E-Book] / edited by Y. H. Hui, administrative associate editors, E. Özgül Evranuz, associate editors, Francisco Noe Arroyo-Lopez ...
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recen...
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Personal Name(s): | Arroyo-Lopez, Francisco Noe, editor |
Evranuz, E. Özgül, editor / Hui, Yiu H., editor | |
Edition: |
2nd edition |
Imprint: |
Boca Raton, Fla. :
CRC Press,
2012
|
Physical Description: |
xix, 790 pages, illustrations |
Note: |
englisch |
ISBN: |
9781439849040 9781439870693 |
Subject (ZB): | |
Subject (LOC): | |
Classification: |
LEADER | 02959nam a2200409 a 4500 | ||
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001 | EBC911993 | ||
003 | MiAaPQ | ||
008 | 120223s2012 flua sf 000 0 eng d | ||
020 | |a 9781439849040 | ||
020 | |a 9781439870693 | ||
035 | |a (Sirsi) a778384 | ||
041 | |a eng | ||
082 | 0 | 4 | |a 664/.024 |2 23 |
084 | 0 | |a LVH - Food science - technologies | |
245 | 0 | 0 | |a Handbook of plant-based fermented food and beverage technology |h [E-Book] / |c edited by Y. H. Hui, administrative associate editors, E. Özgül Evranuz, associate editors, Francisco Noe Arroyo-Lopez ... |
250 | |a 2nd edition | ||
264 | 1 | |a Boca Raton, Fla. : |b CRC Press, |c 2012 |e (ProQuest) | |
300 | |a xix, 790 pages, illustrations | ||
336 | |a text |b txt |2 rdacontent | ||
337 | |a computer |b c |2 rdamedia | ||
338 | |a online resource |b cr |2 rdacarrier | ||
500 | |a englisch | ||
505 | 0 | |a pt. 1. Introduction -- pt. 2. Soy products -- pt. 3. Fruits and fruit products -- pt. 4. Vegetables and vegetable products -- pt. 5. Cereals and cereal prodcuts -- pt. 6. Specialty products -- pt. 7. Fermentation and food ingredients. | |
520 | |a "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. 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. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- |c Provided by publisher. | ||
650 | 4 | |a food technology | |
650 | 0 | |a Beverages |x Microbiology |v Handbooks, manuals, etc. | |
650 | 0 | |a Fermentation |v Handbooks, manuals, etc. | |
650 | 0 | |a Fermented foods |v Handbooks, manuals, etc. | |
650 | 0 | |a Plant products |v Handbooks, manuals, etc. | |
650 | 0 | |a Plant proteins as food |v Handbooks, manuals, etc. | |
700 | |a Arroyo-Lopez, Francisco Noe, |e Herausgeber | ||
700 | |a Evranuz, E. Özgül, |e Herausgeber | ||
700 | |a Hui, Yiu H., |e Herausgeber | ||
856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/fz/detail.action?docID=911993 |z Volltext |
915 | |a zzwFZJProQuest | ||
596 | |a 1 | ||
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