Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources.
Each book in the set begins by describing fermented product manufacturing before delving into more specialized topics.
Handbook of Plant-Based Fermented Food and Beverage Technology
explores:
Soy beverages and sauce, soymilk, and tofu
Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits
Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeno peppers
Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer
Specialty products such as balsamic vinegar, palm wine, cachaca, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages
Ingredients such as proteolytic bacteria, enzymes, and probiotics
Handbook of Animal-Based Fermented Food and Beverage Technology
discusses:
Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives
Exopolysaccharides and fermentation ecosystems
Fermented milk, koumiss, laban, yogurt, and sour cream
Meat products, including ham, salami, sausages, and Turkish pastirma
Malaysian and Indonesian fermented fish products
Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier
Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, this work is an essential reference distilling the most critical information on this food sector.
Each book in the set begins by describing fermented product manufacturing before delving into more specialized topics.
Handbook of Plant-Based Fermented Food and Beverage Technology
explores:
Soy beverages and sauce, soymilk, and tofu
Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits
Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeno peppers
Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer
Specialty products such as balsamic vinegar, palm wine, cachaca, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages
Ingredients such as proteolytic bacteria, enzymes, and probiotics
Handbook of Animal-Based Fermented Food and Beverage Technology
discusses:
Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives
Exopolysaccharides and fermentation ecosystems
Fermented milk, koumiss, laban, yogurt, and sour cream
Meat products, including ham, salami, sausages, and Turkish pastirma
Malaysian and Indonesian fermented fish products
Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier
Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, this work is an essential reference distilling the most critical information on this food sector.
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