| Description |
1 online resource (524 pages) |
| Contents |
Front Cover; Current Developments in Biotechnology and Bioengineering; Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry; Copyright; Contents; List of Contributors; About the Editors; Preface; 1 -- Food and Fermentation; 1 -- Fermented Dairy Products; 1.1 Introduction; 1.2 Health Benefits; 1.3 Starter Cultures of Fermented Dairy Products; 1.4 Probiotics; 1.5 Cheese; 1.5.1 Starter Cultures Used in Cheese Making; 1.5.2 Probiotics in Cheese; 1.6 Yogurt; 1.6.1 Fermentation Products of Yogurt; 1.6.2 Bio-yogurt; 1.7 Kefir; 1.7.1 Production of Kefir |
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1.8 Other Fermented Dairy Products1.8.1 Koumiss; 1.8.2 Curd; 1.8.3 Shrikhand; 1.9 Future Perspectives; References; 2 -- Fermented Meat Products; 2.1 Introduction; 2.2 Fermented Meat Products; 2.3 Numerical Simulation; 2.4 Integrated Approach to the Prediction of Bacterial Growth/No Growth; 2.5 Integrated Approach for Dry Ham Processing; 2.5.1 Proteolysis; 2.5.2 Modeling the Proteolysis; 2.5.3 Process Simulator for Dry Ham; 2.6 Conclusion and Perspectives; References; 3 -- Fermented Fruits and Vegetables; 3.1 Introduction; 3.2 Fermented Fruits; 3.2.1 Fermented Olives; 3.2.2 Fermented Caper Berry |
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3.2.3 Fermented Sweet Red Cherry3.2.4 Fermented Coconut and Its Products; 3.2.5 Fermented Cucumbers; 3.2.6 Fermented Peppers; 3.2.7 Fermented Eggplant; 3.3 Fermented Vegetables; 3.3.1 Fermented Cabbage; 3.3.2 Fermented Leafy Vegetables; 3.3.2.1 Mustard Leaves; 3.3.2.2 Sicklepod Leaves; 3.3.2.3 Red Beet Leaves; 3.3.2.4 Taro Leaves; 3.3.2.5 Mangesaag Leaves; 3.3.3 Fermented Leeks; 3.4 Fermented Mixed Vegetables and Fruits; 3.4.1 Kimchi; 3.4.2 Pao Cai; 3.4.3 Torshi; 3.5 Fermented Bamboo Shoots; 3.6 Fermented Tubers; 3.6.1 Agbelima; 3.6.2 Fufu; 3.6.3 Gari; 3.6.4 Poi; 3.6.5 Kocho; 3.6.6 Sinki |
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3.6.7 Yacon3.7 Fermented Breadfruit; 3.8 Conclusion and Perspectives; References; 4 -- Fermented Cereal Products; 4.1 Introduction; 4.2 Beneficial Properties of Cereals and Cereal-Based Fermented Products; 4.3 Microorganisms for Fermentation of Cereal-Based Products; 4.4 Cereal-Based Fermented Foods and Beverages; 4.4.1 Wheat-Based Fermented Food; 4.4.1.1 Kishk; 4.4.1.2 Tarhana; 4.4.2 Corn-Based Fermented Foods; 4.4.2.1 Ogi; 4.4.2.2 Kenkey; 4.4.2.3 Mawe; 4.4.3 Sorghum-Based Fermented Food; 4.4.3.1 Injera; 4.4.3.2 Kisra; 4.4.4 Cereal-Legume-Based Fermented Foods; 4.4.4.1 Idli; 4.4.4.2 Dosa |
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4.4.4.3 Dhokla4.4.5 Cereal-Based Fermented Beverages; 4.4.5.1 Boza; 4.4.5.2 Bushera; 4.4.5.3 Kvass; 4.4.5.4 Mahewu; 4.4.5.5 Pozol; 4.4.5.6 Togwa; 4.4.5.7 Uji; 4.4.5.8 Cereal-Based Fermented Probiotic Beverages; 4.4.5.8.1 COMMERCIAL CEREAL-BASED PROBIOTIC BEVERAGES; 4.4.5.8.1.1 PROVIVA; 4.4.5.8.1.2 YOSA; 4.4.5.8.1.3 GRAINFIELDS WHOLEGRAIN LIQUID; 4.4.5.8.2 OAT AND OTHER CEREAL-BASED EXPERIMENTAL PROBIOTIC BEVERAGES; 4.5 Conclusions and Perspectives; Acknowledgment; References; 5 -- Food Enzymes; 5.1 Introduction; 5.2 Lipases; 5.2.1 Lipases in Oil Industry; 5.2.2 Lipases in Bakery |
| Bibliography |
Includes bibliographical references and index |
| Notes |
5.2.3 Lipases in Dairy |
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Print version record |
| Subject |
Food -- Biotechnology.
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Beverages -- Biotechnology
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Biotechnology.
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Bioengineering.
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Biotechnology
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bioengineering.
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SCIENCE -- Chemistry -- Industrial & Technical.
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TECHNOLOGY & ENGINEERING -- Chemical & Biochemical.
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Bioengineering
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Biotechnology
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Food -- Biotechnology
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| Form |
Electronic book
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| Author |
Pandey, Ashok, author
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Du, Guocheng, author
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Sanromán, Maria Ángeles, author
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Soccol, Carlos Ricardo, author
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Dussap, Claude-Gilles, author
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| ISBN |
9780444636775 |
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0444636773 |
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