Advances in vinegar production:
In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art tec...
Gespeichert in:
| Weitere Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC Press
2020
|
| Ausgabe: | First edition |
| Schriftenreihe: | Contemporary Food Engineering
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed |
| Beschreibung: | OCLC-licensed vendor bibliographic record |
| Beschreibung: | 1 online resource (xx, 502 pages) |
| ISBN: | 9781351208475 1351208470 9781351208468 1351208462 9781351208444 1351208446 9781351208451 1351208454 |
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| illustrated | Not Illustrated |
| index_date | 2024-07-03T14:08:07Z |
| indexdate | 2024-07-10T08:49:28Z |
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| isbn | 9781351208475 1351208470 9781351208468 1351208462 9781351208444 1351208446 9781351208451 1351208454 |
| language | English |
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| series2 | Contemporary Food Engineering |
| spelling | Advances in vinegar production edited by Argyro Bekatorou First edition Boca Raton CRC Press 2020 1 online resource (xx, 502 pages) txt rdacontent c rdamedia cr rdacarrier Contemporary Food Engineering OCLC-licensed vendor bibliographic record In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed TECHNOLOGY / Food Science bisacsh Vinegar Vinegar industry Bekatorou, Argyro edt https://www.taylorfrancis.com/books/9781351208475 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Advances in vinegar production TECHNOLOGY / Food Science bisacsh Vinegar Vinegar industry |
| title | Advances in vinegar production |
| title_auth | Advances in vinegar production |
| title_exact_search | Advances in vinegar production |
| title_exact_search_txtP | Advances in vinegar production |
| title_full | Advances in vinegar production edited by Argyro Bekatorou |
| title_fullStr | Advances in vinegar production edited by Argyro Bekatorou |
| title_full_unstemmed | Advances in vinegar production edited by Argyro Bekatorou |
| title_short | Advances in vinegar production |
| title_sort | advances in vinegar production |
| topic | TECHNOLOGY / Food Science bisacsh Vinegar Vinegar industry |
| topic_facet | TECHNOLOGY / Food Science Vinegar Vinegar industry |
| url | https://www.taylorfrancis.com/books/9781351208475 |
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