Handbook Of Plant Based Fermented Food And Beverage Technology
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Handbook Of Plant Based Fermented Food And Beverage Technology
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-05-17
Handbook Of Plant Based Fermented Food And Beverage Technology written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-17 with Technology & Engineering categories.
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 int
Handbook Of Plant Based Fermented Food And Beverage Technology Second Edition
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-05-17
Handbook Of Plant Based Fermented Food And Beverage Technology Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-17 with Technology & Engineering categories.
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.
Handbook Of Animal Based Fermented Food And Beverage Technology
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Handbook Of Animal Based Fermented Food And Beverage Technology written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
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 int
Handbook Of Fermented Food And Beverage Technology Two Volume Set
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-05-21
Handbook Of Fermented Food And Beverage Technology Two Volume Set written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-21 with Technology & Engineering categories.
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 int
Handbook Of Food And Beverage Fermentation Technology
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2004-03-19
Handbook Of Food And Beverage Fermentation Technology written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-19 with Technology & Engineering categories.
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
Indigenous Fermented Foods Of South Asia
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Author : V.K. Joshi
language : en
Publisher: CRC Press
Release Date : 2016-01-05
Indigenous Fermented Foods Of South Asia written by V.K. Joshi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-05 with Technology & Engineering categories.
Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o
Probiotic Beverages
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Author : Sandeep K. Panda
language : en
Publisher: Academic Press
Release Date : 2021-04-29
Probiotic Beverages written by Sandeep K. Panda and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-29 with Technology & Engineering categories.
Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. - Describes probiotic beverages of different geographical locations, market status and scope - Discusses the potential of probiotic beverages in preventing disease - Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability - Includes dairy, nondairy, cereal and fruit beverages
Indigenous Fermented Foods For The Tropics
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Author : Oluwafemi Ayodeji Adebo
language : en
Publisher: Elsevier
Release Date : 2023-01-21
Indigenous Fermented Foods For The Tropics written by Oluwafemi Ayodeji Adebo and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-21 with Technology & Engineering categories.
Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics. - Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used - Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products - Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented foods as demand for fermented food and beverage products is increased
Ethnic Fermented Foods And Beverages Of India Science History And Culture
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Author : Jyoti Prakash Tamang
language : en
Publisher: Springer Nature
Release Date : 2020-03-02
Ethnic Fermented Foods And Beverages Of India Science History And Culture written by Jyoti Prakash Tamang and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-02 with Technology & Engineering categories.
This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.
Frontiers And New Trends In The Science Of Fermented Food And Beverages
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Author : Rosa Lidia Solís-Oviedo
language : en
Publisher: BoD – Books on Demand
Release Date : 2019-02-20
Frontiers And New Trends In The Science Of Fermented Food And Beverages written by Rosa Lidia Solís-Oviedo and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-20 with Science categories.
From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.