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基本説明
This two-volume set is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant and animal sources. With contributions from over 60 experts from more than 20 countries, this work is an essential reference distilling the most critical information on this food sector.
Full Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources.
Each book in the set begins by describing fermented product manufacturing before delving into more specialized topics.
Handbook of Plant-Based Fermented Food and Beverage Technology
explores:
Soy beverages and sauce, soymilk, and tofu
Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits
Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers
Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer
Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages
Ingredients such as proteolytic bacteria, enzymes, and probiotics
Handbook of Animal-Based Fermented Food and Beverage Technology
discusses:
Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives
Exopolysaccharides and fermentation ecosystems
Fermented milk, koumiss, laban, yogurt, and sour cream
Meat products, including ham, salami, sausages, and Turkish pastirma
Malaysian and Indonesian fermented fish products
Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier
Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, this work is an essential reference distilling the most critical information on this food sector.
Contents
Handbook of Plant-Based Fermented Food and Beverage Technology, Second EditionPart I: Introduction: Fermented Plant Products and Their Manufacture. Flavours and Food Fermentation. Fermentation and Biopreservation of Plant Based Foods with Lactic Acid Bacteria. Plant-based Fermented Foods and Beverages of Asia. Part II: Soy products: Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap. Synbiotic Soy Beverages: Principles And Sensory Attributes. Thua Nao, A Traditional Thai Fermented Soy Product. Soymilk and Tofu Manufacturing. Part III: Fruits and fruit products: Sensory Analysis of Fruit and Fermented Fruit Product Flavors. Wine Fermentation and Production. Fermentation of Caper Products. Apple Cider Fermentation. Fermentation and Cashew Apple Juice. Production and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice. Stone Fruit: Wine and Brandy. The Fermentation of Olive Fruit. Noni Fruits. Wine Production in the United States: Regulatory Requirements. Part IV: Vegetables and vegetable products: Vegetables Fermentation With Economical Significance In South America. Use of Ensilage As Vehicle of Probiotic. Fermented Red Beet Juice. Health Benefits of Fermented Vegetable Juices. Almagro Eggplant: From the Home-Made Tradition to the Industry. Olives in Commerce in the United States. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection. Canned Sauerkraut: Manufacture, Inspection, and Grade Standards. Mexican Jalapeno Pepper: Properties, Manufacture, and Flavor. Part V: Cereals and cereal products: Bread. Sourdough Bread. Liquid Sourdough Fermentation. Chinese Fermented Rice Noodles. Boza: A Tradtional Creal Based, Fermented Turkish Beverage. Chinese Steamed Bun. Whiskey manufacture. Beer Production in the United States: Regulatory Requirements. Distilled Spirits Production in the United States: Regulatory Requirements. Part VI: Specialty products: The Traditional Balsamic Vinegar: A Microbiological Overview. Palm Wine. Brazilian Cachaça: Fermentation and Production. Brick Tea. Shalgam (Şalgam). Fermented Coconut Milk and Coconut Oil. Coffee Fermentation. Pulque fermentation. Probiotic Non-Dairy Beverages. Part VII: Fermentation and food ingredients: Fresh and Fermented Vegetables as a Source of Proteolytic Bacteria. Soymilk Fermentation and Enzymes Production. Microorganisms and Microbial-Derived Ingredients Used in Foods.
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
Part I: Introduction: Fermented Animal Products and Their Manufacture. Dairy Starter Cultures. Microorganisms and Food Fermentation. Animal-based Fermented Foods of Asia. Leuconostoc and its use in dairy technology. Food Fermentation and Production of Biopreservatives. Exopolysaccharides From Lactic Acid Bacteria And Bifidobacteria. Fermentation Ecosystems. Part II: Fermented Milk and Semi-solid Cheeses: Fermentation and Koumiss. The Traditional Finnish Fermented Milk "Viili". Production of Laban. Yogurt. Sour Cream and Crème Fraîche. Fromage Frais. Cottage Cheese: Fundamentals and Technology. Teleme Cheese. Hispánico Cheese. Goat milk Cheeses. Acidified milk, sour cream, and cream cheese: standards, grades, and specifications. Cottage cheese and yogurt: standards, grades, and specifications. Part III: Solid Cheeses: Cheddar and Related Hard Cheeses. Traditional Greek Feta. Reggianito Cheese - A Hard Cheese Produced in Argentina. Fiore Sardo Cheese. Zamorano Cheese. Asiago and other Cheeses: standards, grades, and specifications. Gouda and other cheeses: standards, grades, and specifications. Muenster and other cheeses: standards, grades, and specifications. Semi-soft pasteurized and other cheeses: standards, grades, and specifications. U. S. Dairy Processing Plants: Safety and Inspection. Part IV: Meats and Fish Products: Meat Fermentation. Dry-cured ham. Italian Salami: A survey of traditional Italian salami, their manufacturing techniques and main chemical and microbiological traits. Mold-Ripened sausages. The Ecosystem of Greek Spontaneously Fermented Sausages. Formulations for Fermented Sausages with Health Attributes. Turkish Pastirma -A Dry Cured Beef Product. Chinese Fermented Meat Products. Sucuk (Turkish Dry-Fermented Sausage). Safe Practices for Sausage Production in the United States. Review on Malaysian Fermented Fish Products. Review on Indonesian Fermented Fish Products. Part V: Probiotics and Fermented Products: Probiotics: An Overview. Cheese As Probiotic Carrier: Technological Aspects and Benefits.
