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
Copyright

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About the author (2004)

Y.H. Hui, PhD, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology.

Ramesh Chandan, PhD, is the president of Global Technologies, Inc., a consulting company in Food Science and Technology. He is the author or editor of four books on yogurt and other dairy products.

Stephanie Clark, PhD, is an Associate Food Scientist and Associate Professor in the Deaprtment of Food Science and Human Nutrition at Washington State Univeristy in Pullman.

Nanna Ailen Cross, PhD, RD, LD,"" is the President of Cross Associates, Inc., a nutritional consulting firm in Chicago, Illinois.

Joannie Dobbs, PhD, is an Assistant Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa.

William J. Hurst, PhD, is a consultant in Mt. Gretna, Pennsylvania. He was formerly a food scientist at Hershey Foods Corp. He has two Wiley titles on laboratory automation to his credit.

Leo M.L. Nollet, PhD, is a Professor of Biotechnology at Hogeschool Gent in Belgium. He has edited or co-edited eight previous books in food science and technology.

Eyal Shimoni, DSc, is a Senior Lecturer in the Department of Biotechnology and Food Engineering at the Technion--Israel Institute of Technology in Haifa, Israel.

Erika B. Smith, PhD, is the Technical Category Manager for the Dairy-Materials Development Group at General Mills, Inc in Champlin, Minnesota.

Somjit Surapat, PhD, is the Head of the Department of Food Science and Technology ath Kasetsart University in Bangkok, Thailand.

Alan Titchenal, PhD, CNS, is an Instructor and Nutrition Specialist in the Department ofHuman Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. He has co-authored three previous books on nutrition and fitness.

Fidel Toldra, PhD, is a Research Professor and the Head of the Laboratory of Meat Science at the Institute of Agrochemistry and Technology of Food (CSIC) in Valencia, Spain, and is also Associate Professor of Food Technology at the Polytechnical University of Valencia.

Peggy S. Stanfield, M.S., R.D., C.N.S., is with the College of Southern Idaho.

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