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Handbook of Food and Beverage Fermentation Technology

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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 Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science ...

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Overview

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 Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association

Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. 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.

With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

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Product Details

  • ISBN-13: 9780824747800
  • Publisher: CRC Press
  • Publication date: 3/28/2004
  • Series: Food Science and Technology Ser.
  • Pages: 1000
  • Product dimensions: 6.25 (w) x 9.25 (h) x 1.25 (d)

Table of Contents

PART 1. CULTURED PRODUCTS: HISTORY, PRINCIPLES, AND APPLICATIONS Origin and History of Food Fermentations, K.S. Steinkraus Microorganisms, E.B. Hansen Starter Cultures and Fermented Products, J. Josephsen and Lene Jespersen Manufacture of Fermented Products, W-K. Nip Quality and Flavor of Fermented Products, G. Smit, J.T.M. Wouters, and W.C. Meijer PART II. SEMISOLID CULTURED DAIRY PRODUCTS Semisolid Cultured Dairy Products: Principles and Applications, D. Patel and M. Walker Yogurt, K.R. Nauth Sour Cream and Créme Fraîche, L. Meunier-Goddik Yogurt and Sour Cream: Operational Procedures and Processing Equipment, S. Clark and V.C. Plotka Fromage Frais, L. Meunier-Goddik Semisolid Cultured Dairy Products: Packaging, Quality Assurance, and Sanitation, Y. Zhao PART III. SOLID CULTURED DAIRY PRODUCTS Principles of Cheese Production, E.W. Nielsen Traditional Greek Feta, A. Polychroniadou-Alichanidou Cheddar Cheese, J.M. Banks and A.G. Williams Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter, Y. Ardö
Cheeses Made with Thermophilic Lactic Starters, S. Lortal Manufacture of Cheese: Operational Procedures and Processing Equipment, J.M.B. Kristensen, E.W. Nielsen, and J. Josephsen Packaging of Cheese, G. Mortensen, G. Bertelsen, and P.V. Nielsen Cheese Production: Quality Control and Sanitation, S. Lillevang PART IV. FERMENTED MEATS Meat Fermentation: Principles and Applications, D. Demeyer Dry-Cured Ham, F. Toldrá
Semidry Fermented Sausages, J.G. Sebranek Dry-Fermented Sausages, R. Talon, S. Leroy-Sétrin, and S. Fadda Mold-Ripened Sausages, K. Incze Meat Products Processing: Operational Procedures and Processing Equipment, P. Bladini Fermented and Dry-Cured Meat: Packaging and Quality Control, F. Toldrá, R. Gavara, and J.M. Lagarón Meat Processing Plant Sanitation, N.G. Marriott PART V. FERMENTED SOY PRODUCTS Fermented Soy Products: An Overview, K. Liu Soy Sauce: Manufacturing and Biochemical Changes, T-C. Huang and D-F. Teng Fermented Whole Soybeans and Soybean Paste, D-F. Teng, C-S. Lin, and P-C. Hsieh Fermented Tofu: Sufu and Stinky Tofu, D-F. Teng, C-S. Lin, and P-C. Hsieh Tempeh: The "Other" White Beancake, S. Tibbott PART IV. FERMENTED VEGETABLES Fermentation: Principles and Microorganisms, K-Y. Li Chinese Pickles: Leaf Mustard and Derived Products, R.Y-Y. Chiou Kimchi, K-Y. Park and H-S. Cheigh Jalapeño Pepper Preservation by Fermentation or Pickling, R.M.G. Cabrera Sauerkraut, Y.D. Hang Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection, Y.H. Hui PART VII. FERMENTED CEREAL FOODS Baker's Yeast, B. Poitrenaud Fermented Cereal-Based Functional Foods, H. Salovaara and L. Simonson Sourdough Bread, Å.S. Hansen Fermented Doughs in Bread Production, F. Meuser and M. Valentin Packaging, Quality Control, and Sanitation of Bakery Products, P.V. Nielsen Kenkey: An African Fermented Maize Product, M. Halm, W.K. Amoa-Awua, and M. Jakobsen PART VIII. BEVERAGES Fermented Liquid Milk Products, V.V. Mistry Partially Fermented Tea, T. Kan, Y, Tsai, R. Chang. and W-K. Nip Whiskey, M. Henderson
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