Title Handbook of Animal-Based Fermented Food and Beverage Technology / edited by Y.H. Hui, administrative associate editor, E. Özgül Evranuz

Edition 2nd ed Published Boca Raton : CRC Press, [2012]

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Description 1 online resource (xvi, 798 pages) : illustrations Contents Front Cover; Contents; Preface; Editors; Contributors; Chapter 1 -- Fermented Animal Products and Their Manufacture; Chapter 2 -- Dairy Starter Cultures; Chapter 3 -- Microorganisms and Food Fermentation; Chapter 4 -- Animal-Based Fermented Foods of Asia; Chapter 6 -- Food Fermentation and Production of Biopreservatives; Chapter 7 -- Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria; Chapter 8 -- Fermentation Ecosystems; Chapter 9 -- Fermentation and Koumiss; Chapter 11 -- Production of Laban; Chapter 12 -- Yogurt; Chapter 14 -- Fresh Cheese Chapter 15 -- Cottage Cheese: Fundamentals and TechnologyChapter 16 -- Teleme Cheese; Chapter 17 -- Goat Milk Cheeses; Chapter 20 -- Cheddar and Related Hard Cheeses; Chapter 21 -- Traditional Greek Feta; Chapter 22 -- Reggianito Cheese: Hard Cheese Produced in Argentina; Chapter 23 -- Fiore Sardo Cheese; Chapter 24 -- Zamorano Cheese; Chapter 31 -- Meat Fermentation; Chapter 32 -- Dry-Cured Ham; Chapter 33 -- Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits; Chapter 34 -- Mold-Ripened Sausages Chapter 35 -- Ecosystem of Greek Spontaneously Fermented SausagesChapter 36 -- Formulations for Fermented Sausages with Health Attributes; Chapter 37 -- Turkish Pastirma: A Dry-Cured Beef Product; Chapter 38 -- Chinese Fermented Meat Products; Chapter 39 -- Sucuk: Turkish Dry-Fermented Sausage; Chapter 40 -- Safe Practices for Sausage Production in the United States; Chapter 41 -- Malaysian Fermented Fish Products; Chapter 42 -- Indonesian Fermented Fish Products; Chapter 44 -- Cheese as Probiotic Carrier: Technological Aspects and Benefits; Back Cover Summary 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 lead to commercialization and heightened interest among scientists and food processors. Handbook of Animal-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 produc Notes "Previous edition was published with a different title: Handbook of Food and Beverage Fermentation Technology (ISBN 9780824747800)." Bibliography Includes bibliographical references and index Notes Print version record Subject Fermented foods -- Handbooks, manuals, etc Animal products -- Handbooks, manuals, etc Beverages -- Microbiology -- Handbooks, manuals, etc Fermentation -- Handbooks, manuals, etc Food of animal origin -- Handbooks, manuals, etc TECHNOLOGY & ENGINEERING -- Food Science. Animal products Beverages -- Microbiology Fermentation Fermented foods Food of animal origin Genre/Form Electronic books Handbooks and manuals Form Electronic book Author Hui, Y. H. (Yiu H.), editor. Evranuz, E. Özgül, editor ISBN 9781439850237 1439850232 9781439870693 1439870691

Other Titles Handbook of fermented food and beverage technology OTHER TI Handbook of food and beverage fermentation technology

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