Handbook of plant-based fermented food and beverage technology
(eBook)
Published
Boca Raton, Fla. : CRC Press, 2012.
Edition
2nd ed.
Physical Desc
xix, 790 pages : ill.
Status
More Details
Format
eBook
Language
English
Notes
General Note
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
General Note
"Handbook 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."
Description
"This 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"--,Provided by publisher.
Reproduction
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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Citations
APA Citation, 7th Edition (style guide)
Hui, Y. H., Evranuz, E. O., & Arroyo-López, F. N. (2012). Handbook of plant-based fermented food and beverage technology (2nd ed.). CRC Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Hui, Y. H, E. Özgül. Evranuz and Francisco Noé. Arroyo-López. 2012. Handbook of Plant-based Fermented Food and Beverage Technology. CRC Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Hui, Y. H, E. Özgül. Evranuz and Francisco Noé. Arroyo-López. Handbook of Plant-based Fermented Food and Beverage Technology CRC Press, 2012.
MLA Citation, 9th Edition (style guide)Hui, Y. H., E. Özgül Evranuz, and Francisco Noé Arroyo-López. Handbook of Plant-based Fermented Food and Beverage Technology 2nd ed., CRC Press, 2012.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
fa3560b3-f4bd-ed01-4ab5-21b39a5922e7-eng
Grouping Information
Grouped Work ID | fa3560b3-f4bd-ed01-4ab5-21b39a5922e7-eng |
---|---|
Full title | handbook of plant based fermented food and beverage technology |
Author | y h hui |
Grouping Category | book |
Last Update | 2022-06-07 21:23:19PM |
Last Indexed | 2024-04-17 05:59:27AM |
Book Cover Information
Image Source | default |
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First Loaded | Jan 5, 2024 |
Last Used | Jan 24, 2024 |
Marc Record
First Detected | Aug 09, 2021 01:56:34 PM |
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Last File Modification Time | Nov 22, 2021 09:57:20 AM |
MARC Record
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245 | 0 | 0 | |a Handbook of plant-based fermented food and beverage technology|h [eBook] /|c edited by Y. H. Hui ; administrative associate editor, E. Özgül Evranuz ; associate editors, Francisco Noé Arroyo-López. |
250 | |a 2nd ed. | ||
260 | |a Boca Raton, Fla. :|b CRC Press,|c 2012. | ||
300 | |a xix, 790 p. :|b ill. | ||
500 | |a Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004. | ||
500 | |a "Handbook 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." | ||
505 | 0 | |a pt. 1. Introduction -- pt. 2. Soy products -- pt. 3. Fruits and fruit products -- pt. 4. Vegetables and vegetable products -- pt. 5. Cereals and cereal prodcuts -- pt. 6. Specialty products -- pt. 7. Fermentation and food ingredients. | |
520 | |a "This 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"--|c Provided by publisher. | ||
533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
650 | 0 | |a Fermented foods|v Handbooks, manuals, etc. | |
650 | 0 | |a Beverages|x Microbiology|v Handbooks, manuals, etc. | |
650 | 0 | |a Fermentation|v Handbooks, manuals, etc. | |
650 | 0 | |a Plant proteins as food|v Handbooks, manuals, etc. | |
650 | 0 | |a Plant products|v Handbooks, manuals, etc. | |
655 | 4 | |a Electronic books. | |
700 | 1 | |a Hui, Y. H.|q (Yiu H.) | |
700 | 1 | |a Evranuz, E. Özgül. | |
700 | 1 | |a Arroyo-López, Francisco Noé. | |
710 | 2 | |a ProQuest (Firm) | |
730 | 0 | |a Handbook of food and beverage fermentation technology. | |
856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yavapai-ebooks/detail.action?docID=911993|x Yavapai College|y Yavapai College users click here to access |
856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/prescottcollege-ebooks/detail.action?docID=911993|x Prescott College|y Prescott College users click here to access |
856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yln-ebooks/detail.action?docID=911993|x Yavapai Library Network|y All other users click here to access |
945 | |a E-Book |