Handbook of Plant-Based Fermented Food and Beverage Technology
284,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in über 4 Wochen
payback
142 °P sammeln
  • Gebundenes Buch

Progress in the biological and microbiological sciences involved in the manufacture of fermented foods has led to commercialization and heightened interest among scientists and food processors. This up-to-date reference explores the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book describes fermented food flavors, manufacturing, and biopreservation, and supplies a detailed exploration of a range of products derived from soy, fruit, vegetables, and cereals. It also explores various specialty products, including balsamic…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
Progress in the biological and microbiological sciences involved in the manufacture of fermented foods has led to commercialization and heightened interest among scientists and food processors. This up-to-date reference explores the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book describes fermented food flavors, manufacturing, and biopreservation, and supplies a detailed exploration of a range of products derived from soy, fruit, vegetables, and cereals. It also explores various specialty products, including balsamic vinegar and coconut milk, and examines ingredients such as proteolytic bacteria, enzymes, and probiotics.
Autorenporträt
Y. H. Hui received his Ph.D. degree from the University of California at Berkeley. He is currently a senior scientist with the consulting firm of Science Technology System in West Sacramento, California. He has authored, coauthored, edited, or coedited more than 30 books in food science, food technology, food engineering, and food laws, including Handbook of Food Product Manufacturing and Handbook of Food Science, Technology, and Engineering. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and is currently a consultant for the food industries, with an emphasis on food sanitation and food safety. E. Özgül Evranuz is a professor (1994-present) of food processing at the Food Engineering Department of ¿stanbul Technical University (ITU), Turkey. After graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is one of the founders of the Food Engineering Department of ITU. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.