Download Handbook of Fermented Food and Beverage Technology, Second by Y. H. Hui, E. Özgül Evranuz PDF

By Y. H. Hui, E. Özgül Evranuz

Fermented foodstuff should be produced with reasonably cheap parts and easy concepts and makes an important contribution to the human nutrition, specially in rural families and village groups all over the world. growth within the organic and microbiological sciences focused on the manufacture of those meals has resulted in commercialization and heightened curiosity between scientists and nutrition processors. Handbook of Animal-Based Fermented foodstuff and Beverage know-how, moment Edition is an updated reference exploring the background, microorganisms, caliber coverage, and manufacture of fermented meals items derived from animal sources.

The ebook starts off by means of describing fermented animal product production after which offers a close exploration of various issues including:

  • Dairy starter cultures, microorganisms, leuconostoc and its use in dairy know-how, and the construction of biopreservatives
  • Exopolysaccharides and fermentation ecosystems
  • Fermented milk, koumiss, laban, yogurt, and bitter cream
  • Meat items, together with ham, salami, sausages, and Turkish pastirma
  • Malaysian and Indonesian fermented fish products
  • Probiotics and fermented items, together with the technological features and merits of cheese as a probiotic carrier

Fermented meals items play a serious function in cultural id, neighborhood economic climate, and gastronomical satisfaction. With contributions from over 60 specialists from greater than 20 nations, the ebook is a necessary reference distilling the main serious info in this foodstuff sector.

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Additional resources for Handbook of Fermented Food and Beverage Technology, Second Edition: Handbook of Animal-Based Fermented Food and Beverage Technology

Example text

Reprinted from Modern Dairy Technology, Vol. , editor, Copyright 1986, with permission from Elsevier. Scott, R. , Cheese Making Practice, Chapman & Hall, New York, 1998. With permission. Spreer, E. (A. , New York, 1998. With permission. Walstra, P. , New York, 1999. With permission. K. ), New York, 1991. With permission. C. , in Dairy Science and Technology Handbook, Vol. H. , New York, pp. 1–56, 1993. With permission. Y. , Yogurt: Science and Technology, CRC Press, Boca Raton, FL, 1999. With permission.

1990. Lactic acid bacteria in meat fermentation. FEMS Microbiol. Lett. 87(1/2):165–174. C. K. 2001. Intermediate-moisture meat and dehydrated meat. H. K. W. A. Young, pp. 403–442. New York: Marcel Dekker, Inc. W. 2006. Microbiology and Technology of Fermented Foods. Hoboken, NJ: Wiley. Incze, K. 1998. Dry fermented sausages. Meat Sci. 49(Supplement):S169–S177. M. 1996. Modern Food Microbiology. New York: Chapman & Hall. Jenness, R. 1988. Composition of milk. P. Wang, R. M. H. Marth, pp. 1–38. New York: Kluwer Academic Publishers.

1 Phage-Resistant Cultures.................................................................................................... 2 Bacteriocin-Producing Cultures......................................................................................... 6 Trends in Starter Culture Research: Advent of “Omics”................................................................ 7 Concluding Remarks.......................................................................................................................

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