Handbook of food and beverage fermentation technology:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
New York [u.a.]
Dekker
2004
|
| Schriftenreihe: | Food science and technology
134 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 919 S. Ill., graph. Darst. |
| ISBN: | 0824747801 |
Internformat
MARC
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Datensatz im Suchindex
| _version_ | 1804133009116364800 |
|---|---|
| adam_text | Titel: Handbook of food and beverage fermentation technology
Autor: Hui, Yiu H.
Jahr: 2004
Contents
Preface
Contributors
PART I. CULTURED PRODUCTS. HISTORY, PRINCIPLES,
AND APPLICATIONS
1. Origin and History of Food Fermentations 1
Keith H. Steinkraus
2. Microorganisms 9
Egon Bech Hansen
3. Starter Cultures and Fermented Products 23
Jytte Josephsen and Lene Jespersen
4. Manufacture of Fermented Products 51
Wai-Kit Nip
5. Quality and Flavor of Fermented Products 89
Gerrit Smit, Jan T. M. Wouters, and Wilco C. Meijer
PART II. SEMISOLID CULTURED DAIRY PRODUCTS
6. Semisolid Cultured Dairy Products: Principles and Applications 113
Dilip Patel and Marcia Walker
7. Yogurt 125
K. R. Nauth
8. Sour Cream and Creme Fraiche 147
Lisbeth Meunier-Goddik
vi Contents
9. Yogurt and Sour Cream: Operational Procedures and Processing
Equipment 159
Stephanie Clark and Virginia Cristina Plotka
10. Fromage Frais 183
Lisbeth Meunier-Goddik
11. Semisolid Cultured Dairy Products: Packaging, Quality Assurance,
and Sanitation 195
Yanyun Zhao
PART III. SOLID CULTURED DAIRY PRODUCTS
12. Principles of Cheese Production 219
E. Waagner Nielsen
13. Traditional Greek Feta 241
Anna Polychroniadou-Alichanidou
14. Cheddar Cheese 255
Jean M. Banks and Alan G. Williams
15. Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter 277
Ylva Ardd
16. Cheeses Made with Thermophilic Lactic Starters 291
Sylvie Lortal
17. Manufacture of Cheese: Operational Procedures and Processing
Equipment 309
/. M. Buch Kristensen, E. Waagner Nielsen, and Jytte Josephsen
18. Packaging of Cheeses 327
Grith Mortensen, Grete Bertelsen, and Per V. Nielsen
19. Cheese Production: Quality Control and Sanitation 343
Seren Lillevang
PART IV. FERMENTED MEATS
20. Meat Fermentation: Principles and Applications 353
Daniel Demeyer
21. Dry-Cured Ham 369
Fidel Toldrd
Contents V!l
22. Semidry Fermented Sausages 385
Joseph G. Sebranek
23. Dry-Fermented Sausages 397
Regine Talon, Sabine Leroy-Se trin, and Silvina Fadda
24. Mold-Ripened Sausages 417
K. Incze
25. Meat Products Processing: Operational Procedures and
Processing Equipment 429
P. Baldini
26. Fermented and Dry-Cured Meat: Packaging and Quality Control 445
Fidel Toldrd, Rafael Gavara, and Jose M. Lagaron
27. Meat Processing Plant Sanitation 459
Norman G. Marriott
PART V. FERMENTED SOY PRODUCTS
28. Fermented Soy Foods: An Overview 481
Keshun Liu
29. Soy Sauce: Manufacturing and Biochemical Changes 497
Tzou-Chi Huang and Der-Feng Teng
30. Fermented Whole Soybeans and Soybean Paste 533
Der-Feng Teng, Chyi-Shen Lin, and Pao-Chuan Hsieh
31. Fermented Tofu: Sufu and Stinky Tofu 571
Der-Feng Teng, Chyi-Shen Lin, and Pao-Chuan Hsieh
32. Tempeh: The Other White Beancake 583
Seth Tibbott
PART VI. FERMENTED VEGETABLES
33. Fermentation: Principles and Microorganisms 595
Ken-Yuon Li
34. Chinese Pickles: Leaf Mustard and Derived Products 611
Robin Y.-Y. Chiou
35. Kimchi 621
Kim-Young Park and Hong-Sik Cheigh
viii Contents
36. Jalapeno Pepper Preservation by Fermentation or Pickling 657
Rosa Maria Galicia Cabrera
37. Sauerkraut 669
Yong D. Hang
38. Pickle Manufacturing in the United States: Quality Assurance
and Establishment Inspection 677
Y. H. Hui
PART VII. FERMENTED CEREAL FOODS
39. Baker s Yeast 695
Bernard Poitrenaud
40. Fermented Cereal-Based Functional Foods 721
Hannu Salovaara and Lauri Simonson
41. Sourdough Bread 729
Ase Solveyg Hansen
42. Fermented Doughs in Bread Production 757
Friedrich Meuser and Margit Valentin
43. Packaging, Quality Control, and Sanitation of Bakery Products 783
Per V. Nielsen
44. Kenkey: An African Fermented Maize Product 799
Mary Halm, Wisdom Kofi Amoa-Awua, and Mogens Jakobsen
PART VIII. BEVERAGES
45. Fermented Liquid Milk Products 817
Vikram V. Mistry
46. Partially Fermented Tea 833
Tze-neng Kan, Yung-sheng Tsai, Ru-hwa Chang, and Wai-Kit Nip
47. Whiskey 879
Michael Henderson
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| isbn | 0824747801 |
| language | English |
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| spelling | Handbook of food and beverage fermentation technology ed. by Y. H. Hui ... New York [u.a.] Dekker 2004 XII, 919 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology 134 Aliments fermentés Boissons - Microbiologie Fermentation Beverages Microbiology Handbooks, manuals, etc Fermentation Handbooks, manuals, etc Fermented foods Handbooks, manuals, etc Fermentation (DE-588)4129537-7 gnd rswk-swf Fermentationsprodukt (DE-588)4384390-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Fermentation (DE-588)4129537-7 s DE-604 Fermentationsprodukt (DE-588)4384390-6 s Hui, Yiu H. Sonstige oth Food science and technology 134 (DE-604)BV000012997 134 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012967236&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Handbook of food and beverage fermentation technology Food science and technology Aliments fermentés Boissons - Microbiologie Fermentation Beverages Microbiology Handbooks, manuals, etc Fermentation Handbooks, manuals, etc Fermented foods Handbooks, manuals, etc Fermentation (DE-588)4129537-7 gnd Fermentationsprodukt (DE-588)4384390-6 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4129537-7 (DE-588)4384390-6 (DE-588)4034870-2 |
| title | Handbook of food and beverage fermentation technology |
| title_auth | Handbook of food and beverage fermentation technology |
| title_exact_search | Handbook of food and beverage fermentation technology |
| title_full | Handbook of food and beverage fermentation technology ed. by Y. H. Hui ... |
| title_fullStr | Handbook of food and beverage fermentation technology ed. by Y. H. Hui ... |
| title_full_unstemmed | Handbook of food and beverage fermentation technology ed. by Y. H. Hui ... |
| title_short | Handbook of food and beverage fermentation technology |
| title_sort | handbook of food and beverage fermentation technology |
| topic | Aliments fermentés Boissons - Microbiologie Fermentation Beverages Microbiology Handbooks, manuals, etc Fermentation Handbooks, manuals, etc Fermented foods Handbooks, manuals, etc Fermentation (DE-588)4129537-7 gnd Fermentationsprodukt (DE-588)4384390-6 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Aliments fermentés Boissons - Microbiologie Fermentation Beverages Microbiology Handbooks, manuals, etc Fermentation Handbooks, manuals, etc Fermented foods Handbooks, manuals, etc Fermentationsprodukt Lebensmittel |
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