Handbook of Food and Beverage Fermentation Technology

Front Cover
Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield
CRC Press, Mar 19, 2004 - Technology & Engineering - 1000 pages
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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 Association

Presenting 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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Contents

1 Origin and History of Food Fermentations
1
2 Microorganisms
10
3 Starter Cultures and Fermented Products
27
4 Manufacture of Fermented Products
60
5 Quality and Flavor of Fermented Products
105
Principles and Applications
133
7 Yogurt
147
8 Sour Cream and Crème Fraîche
171
Packaging and Quality Control
511
27 Meat Processing Plant Sanitation
527
An Overview
552
Manufacturing and Biochemical Changes
569
30 Fermented Whole Soybeans and Soybean Paste
611
Sufu and Stinky Tofu
656
The Other White Beancake
671
Principles and Microorganisms
685

Operational Procedures and Processing Equipment
184
10 Fromage Frais
214
Packaging Quality Assurance and Sanitation
230
12 Principles of Cheese Production
257
13 Traditional Greek Feta
283
14 Cheddar Cheese
300
15 Semihard Scandinavian Cheeses Made with Mesophilic DLStarter
324
16 Cheeses Made with Thermophilic Lactic Starters
340
Operational Procedures and Processing Equipment
359
18 Packaging of Cheeses
381
Quality Control and Sanitation
399
Principles and Applications
410
21 DryCured Ham
427
22 Semidry Fermented Sausages
443
23 Dry Fermented Sausages
457
24 MoldRipened Sausages
480
Operational Procedures and Equipment
492
Leaf Mustard and Derived Products
702
35 Kimchi
714
36 Jalapeño Pepper Preservation by Fermentation or Pickling
755
37 Sauerkraut
768
Quality Assurance and Establishment Inspection
777
39 Bakers Yeast
800
40 Fermented CerealBased Functional Foods
831
41 Sourdough Bread
840
42 Fermented Doughs in Bread Production
872
43 Packaging Quality Control and Sanitation of Bakery Products
901
An African Fermented Maize Product
919
45 Fermented Liquid Milk Products
939
46 Partially Fermented Tea
958
47 Whiskey
1011
Index
1026
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