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Handbook of food and beverage fermentation technology
- Available as
- Physical
Details
Checking for availability...
- Creator
- edited by Y.H. Hui ... [and others]
- Format
- Books
- Language
- English
- Contributors
- Publication
-
- New York : Marcel Dekker, [2004]
- ©2004
- Physical Details
-
- xii, 919 pages : illustrations ; 26 cm
- ISBNs
- 9780824747800, 0824747801
- OCLC
- ocm54888759
- Includes bibliographical references and index.
- Pt. I. Cultured products : history, principles, and applications -- Origin and history of food fermentations / Keith H. Steinkraus -- Microorganisms / Egon Bech Hansen -- Starter cultures and fermented products / Jytte Josephsen and Lene Jespersen -- Manufacture of fermented products / Wai-Kit Nip -- Quality and flavor of fermented products / Gerrit Smit, Jan T. M. Wouters and Wilco C. Meijer -- Pt. II. Semisolid cultured dairy products -- Semisolid cultured dairy products : principles and application / Dilipkumar Patel and Marcia Walker -- Yogurt / K. R. Nauth -- Sour cream and creme fraiche / Lisbeth Meunier-Goddik -- Yogurt and sour cream : operational procedures and processing equipment / Stephanie Clark and Virginia Cristina Plotka -- Fromage frais / Lisbeth Meunier-Goddik -- Semisolid cultured dairy products : packaging, quality control, and sanitation / Yanyun Zhao -- Pt. III. Solid cultured dairy products -- Principles of cheese production / E. Waagner Nielsen -- Traditional Greek feta / Anna Polychroniadou-Alichanidou -- Cheddar cheese / Jean Banks and Alan G. Williams -- Semihard Scandinavian cheeses made with Mesophilic DL-starter / Ylva Ardo -- Cheeses made with thermophilic lactic starters / Sylvie Lortal -- Manufacture of cheese : operational procedures and processing equipment / J. M. Buch Kristensen, E. Waagner Nielsen and J. Josephsen -- Packaging of cheeses / Grith Mortensen, Grete Bertelsen and Per Vaeggemose Nielsen -- Cheese production : quality control and sanitation / Soren Lillevang -- Pt. IV. Fermented meat -- Meat fermentation : principles and applications / Daniel Demeyer -- Dry-cured ham / Fidel Toldra -- Semidry fermented sausages / Joseph G. Sebranek -- Dry-fermented sausages / Regine Talon -- Mold ripened sausages / K. Incze -- Meat products processing : operational procedures and processing equipment / Pietro Baldini -- Fermented and dry-cured meat : packaging and quality control / Fidel Toldra and Rafael Gavara -- Meat processing plant sanitation / Norman G. Marriott -- Pt. V. Fermented soy product -- Fermented soy foods : an overview / Keshun Liu -- Soy sauce : manufacturing and biochemical changes / Tzou-Chi Huang and Der-Feng Teng -- Fermented whole soybeans and soybean paste / Der-Feng Teng, Chyi-Shen Lin and Pao-Chuan Hsieh -- Fermented tofu : sufu and stinky tofu / Der-Feng Teng, Chyi-Shen Lin and Pao-Chuan Hsieh -- Tempeh : the "other" white beancake / Seth Tibbott -- Pt. VI. Fermented vegetables -- Fermentation principles and microorganisms / Ken Yuon Li -- Chinese pickles (leaf mustard and derived products) / Robin Y. Y. Chiou -- Kimchi / Kun-Young Park and HongSik Cheigh -- Jalapeno pepper preservation by fermentation or pickling / Rosa Maria Galicia Cabrera -- Sauerkraut / Yong D. Hang -- Pickle manufacturing in the united states : quality assurance and establishment inspection / Y. H. Hui -- Pt. VII. Fermented cereal foods -- Yeast / Bernard Poitrenaud -- Fermented cereal-based functional foods / Hannu Salovaara and Lauri Simonson -- Sourdough Bread / Ase Solvejg Hansen -- Fermented doughs in bread production / Friedrich Meuser and Margit Valentin -- Bakery products : packaging, quality control and sanitation / Per V. Nielsen -- Kenkey : an African fermented maize product / Mary Halm, W. K. A. Amoa-Awua and Mogens Jakobsen -- Pt. VIII. Beverages -- Fermented liquid milk products / Vikram V. Mistry -- Partially fermented tea / Tze-Neng Kan, Yung-Sheng Tsai, Ru-Hwa Chang and Wai-Kit Nip -- Whiskey / Michael Henderson