000			03028nam a2200313Ia 4500
001			234587
003			0000000000
005			20211104060016.0
008			120223s2012 flua f 000 0 eng
020			_a9781439849040
050			_aTP 371.44 _b.H191 2012
245		0	_aHandbook of plant-based fermented food and beverage technology / _cedited by Y. H. Hui, E. Özgül Evranuz.
260			_aBoca Raton, FL : _bCRC Press, _cc2012.
300			_axix, 801 p. : _bill. _c26 cm.
500			_aHandbook of food and beverage fermentation technology is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
500			_aRev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
504			_aIncludes bibliographical references and an index.
520			_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. --
520			_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--
650			_aBeverages _942324
650			_aFermentation _949283
650			_aFermented foods _946796
650			_aPlant products _9117603
650			_aPlant proteins as food _9117604
700			_aEvranuz, E. Özgül. _9117605
700			_aHui, Yiu H. _964129
942			_cREF
999			_c82856 _d82856