Handbook of Food and Beverage Fermentation Technology

Handbook of Food and Beverage Fermentation Technology
Author :
Publisher : CRC Press
Total Pages : 1104
Release :
ISBN-10 : 9780824751227
ISBN-13 : 0824751221
Rating : 4/5 (27 Downloads)

Book Synopsis Handbook of Food and Beverage Fermentation Technology by : Y. H. Hui

Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-19 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.


Handbook of Food and Beverage Fermentation Technology Related Books

Handbook of Food and Beverage Fermentation Technology
Language: en
Pages: 1104
Authors: Y. H. Hui
Categories: Technology & Engineering
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press

DOWNLOAD EBOOK

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
Language: en
Pages: 825
Authors: Y. H. Hui
Categories: Technology & Engineering
Type: BOOK - Published: 2012-05-17 - Publisher: CRC Press

DOWNLOAD EBOOK

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural ho
Yeasts in Food and Beverages
Language: en
Pages: 457
Authors: Amparo Querol
Categories: Science
Type: BOOK - Published: 2006-12-30 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this
Biomolecular Engineering Solutions for Renewable Specialty Chemicals
Language: en
Pages: 484
Authors: R. Navanietha Krishnaraj
Categories: Technology & Engineering
Type: BOOK - Published: 2021-12-09 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

Discover biomolecular engineering technologies for the production of biofuels, pharmaceuticals, organic and amino acids, vitamins, biopolymers, surfactants, det
Handbook of Fermented Functional Foods
Language: en
Pages: 408
Authors: Edward R.(Ted) Farnworth
Categories: Technology & Engineering
Type: BOOK - Published: 2003-03-26 - Publisher: CRC Press

DOWNLOAD EBOOK

Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealin