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Handbook of plant-based fermented food and beverage technology / Edited by Y. H. Hui, E. Özgül Evranuz

Tác giả : Edited by Y. H. Hui, E. Özgül Evranuz

Nhà xuất bản : CRC Press

Năm xuất bản : 2012

Nơi xuất bản : Boca Raton, FL

Mô tả vật lý : xix, 801 p. : ill. ; 27 cm

ISBN : 9781439849040

Số phân loại : 664.024

Chủ đề : 1. Sản phẩm thực phẩm -- Sổ tay, hướng dẫn sử dụng, vv. 2. Thực phẩm lên men -- Sổ tay, hướng dẫn sử dụng, vv. 3. Fermented foods -- Handbooks, manuals, etc.. 4. Plant products -- Handbooks, manuals, etc.. 5. Công nghệ thực phẩm. 6. Vi sinh vật.

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Tóm tắt :

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

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Thông tin dữ liệu nguồn

Thư viện	Ký hiệu xếp giá	Dữ liệu nguồn
Thư viện đại học Cần Thơ		https://lrcopac.ctu.edu.vn/pages/opac/wpid-detailbib-id-184155.html

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020	##	$a9781439849040 :$c3968500
082	04	$221st ed.$a664.024$bH236
245	00	$aHandbook of plant-based fermented food and beverage technology /$cEdited by Y. H. Hui, E. Özgül Evranuz
250	##	$a2nd ed.
260	##	$aBoca Raton, FL :$bCRC Press ,$c2012
300	##	$axix, 801 p. :$bill. ;$c27 cm
504	##	$aIncludes bibliographical references and an index
520	3#	$aThis 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
541	##	$aNgân sách 2013
650	#0	$aFermented foods$vHandbooks, manuals, etc.
650	#0	$aPlant products$vHandbooks, manuals, etc.
650	#7	$2Trung tâm Học liệu ĐHCT$aThực phẩm lên men$vSổ tay, hướng dẫn sử dụng, vv
650	#7	$2Trung tâm Học liệu ĐHCT$aSản phẩm thực phẩm$vSổ tay, hướng dẫn sử dụng, vv
653	##	$aVi sinh vật
653	##	$aCông nghệ thực phẩm
700	1#	$aHui, Y. H.$eEditor
900		1
925		G
926		0
927		SH

Handbook of plant-based fermented food and beverage technology / Edited by Y. H. Hui, E. Özgül Evranuz

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