Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition PDF
By:Y. H. Hui,E. Özgül Evranuz
Published on 2012-05-17 by CRC Press
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 Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: 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 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, the book is an essential reference distilling the most critical information on this food sector.
This Book was ranked at 32 by Google Books for keyword Cookbooks Food Wine Beverages Wine novel.
Book ID of Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition's Books is 5fvRBQAAQBAJ, Book which was written byY. H. Hui,E. Özgül Evranuzhave ETAG "ON6zGVolA80"
Book which was published by CRC Press since 2012-05-17 have ISBNs, ISBN 13 Code is 9781439870693 and ISBN 10 Code is 1439870691
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Book which have "821 Pages" is Printed at BOOK under CategoryTechnology and Engineering
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Download Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition Books Free
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