Handbook of Food and Beverage Fermentation Technology
1st Edition
Published on 19. March 2004
Book
Hardback
1000 pages
978-0-8247-4780-0 (ISBN)
Description
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.
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.
More details
Language
English
Place of publication
New York
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Illustrations
210 s/w Tabellen, 80 s/w Photographien bzw. Rasterbilder
2 equations; 80 Halftones, black and white; 210 Tables, black and white
Dimensions
Height: 254 mm
Width: 178 mm
Weight
1769 gr
ISBN-13
978-0-8247-4780-0 (9780824747800)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Y. H. Hui | E. OEzguel Evranuz
Handbook of Plant-Based Fermented Food and Beverage Technology
Book
05/2012
2nd Edition
CRC Press
€312.00
Shipment within 15-20 days
Additional editions
Book
06/2014
Marcel Dekker Inc
€311.97
Shipment within 15-20 days
Persons
Content
PART 1. CULTURED PRODUCTS: HISTORY, PRINCIPLES, AND APPLICATIONS
Origin and History of Food Fermentations, K.S. Steinkraus
Microorganisms, E.B. Hansen
Starter Cultures and Fermented Products, J. Josephsen and Lene Jespersen
Manufacture of Fermented Products, W-K. Nip
Quality and Flavor of Fermented Products, G. Smit, J.T.M. Wouters, and W.C. Meijer
PART II. SEMISOLID CULTURED DAIRY PRODUCTS
Semisolid Cultured Dairy Products: Principles and Applications, D. Patel and M. Walker
Yogurt, K.R. Nauth
Sour Cream and Creme Fraiche, L. Meunier-Goddik
Yogurt and Sour Cream: Operational Procedures and Processing Equipment, S. Clark and V.C. Plotka
Fromage Frais, L. Meunier-Goddik
Semisolid Cultured Dairy Products: Packaging, Quality Assurance, and Sanitation, Y. Zhao
PART III. SOLID CULTURED DAIRY PRODUCTS
Principles of Cheese Production, E.W. Nielsen
Traditional Greek Feta, A. Polychroniadou-Alichanidou
Cheddar Cheese, J.M. Banks and A.G. Williams
Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter, Y. Ardoe
Cheeses Made with Thermophilic Lactic Starters, S. Lortal
Manufacture of Cheese: Operational Procedures and Processing Equipment, J.M.B. Kristensen, E.W. Nielsen, and J. Josephsen
Packaging of Cheese, G. Mortensen, G. Bertelsen, and P.V. Nielsen
Cheese Production: Quality Control and Sanitation, S. Lillevang
PART IV. FERMENTED MEATS
Meat Fermentation: Principles and Applications, D. Demeyer
Dry-Cured Ham, F. Toldra
Semidry Fermented Sausages, J.G. Sebranek
Dry-Fermented Sausages, R. Talon, S. Leroy-Setrin, and S. Fadda
Mold-Ripened Sausages, K. Incze
Meat Products Processing: Operational Procedures and Processing Equipment, P. Bladini
Fermented and Dry-Cured Meat: Packaging and Quality Control, F. Toldra, R. Gavara, and J.M. Lagaron
Meat Processing Plant Sanitation, N.G. Marriott
PART V. FERMENTED SOY PRODUCTS
Fermented Soy Products: An Overview, K. Liu
Soy Sauce: Manufacturing and Biochemical Changes, T-C. Huang and D-F. Teng
Fermented Whole Soybeans and Soybean Paste, D-F. Teng, C-S. Lin, and P-C. Hsieh
Fermented Tofu: Sufu and Stinky Tofu, D-F. Teng, C-S. Lin, and P-C. Hsieh
Tempeh: The "Other" White Beancake, S. Tibbott
PART IV. FERMENTED VEGETABLES
Fermentation: Principles and Microorganisms, K-Y. Li
Chinese Pickles: Leaf Mustard and Derived Products, R.Y-Y. Chiou
Kimchi, K-Y. Park and H-S. Cheigh
Jalapeno Pepper Preservation by Fermentation or Pickling, R.M.G. Cabrera
Sauerkraut, Y.D. Hang
Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection, Y.H. Hui
PART VII. FERMENTED CEREAL FOODS
Baker's Yeast, B. Poitrenaud
Fermented Cereal-Based Functional Foods, H. Salovaara and L. Simonson
Sourdough Bread, A.S. Hansen
Fermented Doughs in Bread Production, F. Meuser and M. Valentin
Packaging, Quality Control, and Sanitation of Bakery Products, P.V. Nielsen
Kenkey: An African Fermented Maize Product, M. Halm, W.K. Amoa-Awua, and M. Jakobsen
PART VIII. BEVERAGES
Fermented Liquid Milk Products, V.V. Mistry
Partially Fermented Tea, T. Kan, Y, Tsai, R. Chang. and W-K. Nip
Whiskey, M. Henderson
Origin and History of Food Fermentations, K.S. Steinkraus
Microorganisms, E.B. Hansen
Starter Cultures and Fermented Products, J. Josephsen and Lene Jespersen
Manufacture of Fermented Products, W-K. Nip
Quality and Flavor of Fermented Products, G. Smit, J.T.M. Wouters, and W.C. Meijer
PART II. SEMISOLID CULTURED DAIRY PRODUCTS
Semisolid Cultured Dairy Products: Principles and Applications, D. Patel and M. Walker
Yogurt, K.R. Nauth
Sour Cream and Creme Fraiche, L. Meunier-Goddik
Yogurt and Sour Cream: Operational Procedures and Processing Equipment, S. Clark and V.C. Plotka
Fromage Frais, L. Meunier-Goddik
Semisolid Cultured Dairy Products: Packaging, Quality Assurance, and Sanitation, Y. Zhao
PART III. SOLID CULTURED DAIRY PRODUCTS
Principles of Cheese Production, E.W. Nielsen
Traditional Greek Feta, A. Polychroniadou-Alichanidou
Cheddar Cheese, J.M. Banks and A.G. Williams
Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter, Y. Ardoe
Cheeses Made with Thermophilic Lactic Starters, S. Lortal
Manufacture of Cheese: Operational Procedures and Processing Equipment, J.M.B. Kristensen, E.W. Nielsen, and J. Josephsen
Packaging of Cheese, G. Mortensen, G. Bertelsen, and P.V. Nielsen
Cheese Production: Quality Control and Sanitation, S. Lillevang
PART IV. FERMENTED MEATS
Meat Fermentation: Principles and Applications, D. Demeyer
Dry-Cured Ham, F. Toldra
Semidry Fermented Sausages, J.G. Sebranek
Dry-Fermented Sausages, R. Talon, S. Leroy-Setrin, and S. Fadda
Mold-Ripened Sausages, K. Incze
Meat Products Processing: Operational Procedures and Processing Equipment, P. Bladini
Fermented and Dry-Cured Meat: Packaging and Quality Control, F. Toldra, R. Gavara, and J.M. Lagaron
Meat Processing Plant Sanitation, N.G. Marriott
PART V. FERMENTED SOY PRODUCTS
Fermented Soy Products: An Overview, K. Liu
Soy Sauce: Manufacturing and Biochemical Changes, T-C. Huang and D-F. Teng
Fermented Whole Soybeans and Soybean Paste, D-F. Teng, C-S. Lin, and P-C. Hsieh
Fermented Tofu: Sufu and Stinky Tofu, D-F. Teng, C-S. Lin, and P-C. Hsieh
Tempeh: The "Other" White Beancake, S. Tibbott
PART IV. FERMENTED VEGETABLES
Fermentation: Principles and Microorganisms, K-Y. Li
Chinese Pickles: Leaf Mustard and Derived Products, R.Y-Y. Chiou
Kimchi, K-Y. Park and H-S. Cheigh
Jalapeno Pepper Preservation by Fermentation or Pickling, R.M.G. Cabrera
Sauerkraut, Y.D. Hang
Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection, Y.H. Hui
PART VII. FERMENTED CEREAL FOODS
Baker's Yeast, B. Poitrenaud
Fermented Cereal-Based Functional Foods, H. Salovaara and L. Simonson
Sourdough Bread, A.S. Hansen
Fermented Doughs in Bread Production, F. Meuser and M. Valentin
Packaging, Quality Control, and Sanitation of Bakery Products, P.V. Nielsen
Kenkey: An African Fermented Maize Product, M. Halm, W.K. Amoa-Awua, and M. Jakobsen
PART VIII. BEVERAGES
Fermented Liquid Milk Products, V.V. Mistry
Partially Fermented Tea, T. Kan, Y, Tsai, R. Chang. and W-K. Nip
Whiskey, M. Henderson