My Library

University LibraryCatalogue

For faster,
Use Lean
Get it now
Don't show me again
Limit search to items available for borrowing or consultation
Result Page: Previous Next
Can't find that book? Try BONUS+
Look for full text

Search Discovery

Search CARM Centre Catalogue

Search Trove

Add record to RefWorks

Cover Art

Title Handbook of plant-based fermented food and beverage technology / edited by Y. H. Hui ; administrative associate editor, E. Özgül Evranuz ; associate editors, Francisco Noé Arroyo-López.

Published Boca Raton, Fla. : CRC Press, 2012.


Location Call No. Status
Edition 2nd ed.
Physical description xix, 790 pages : illustrations
polychrome rdacc
Notes Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"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."
Contents 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.
Summary "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.
Other author Hui, Y. H. (Yiu H.)
Evranuz, E. Özgül.
Arroyo-López, Francisco Noé.
ProQuest (Firm)
Subject Fermented foods -- Handbooks, manuals, etc.
Beverages -- Microbiology -- Handbooks, manuals, etc.
Fermentation -- Handbooks, manuals, etc.
Plant proteins as food -- Handbooks, manuals, etc.
Plant products -- Handbooks, manuals, etc.
Electronic books.
Other uniform title Handbook of food and beverage fermentation technology.
ISBN 9781439849040 hardback
9781439870693 e-book