Handbook of Animal-Based Fermented Food and Beverage Technology
Crc Press Inc (Verlag)
978-1-4398-5022-0 (ISBN)
The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including:
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, the book is an essential reference distilling the most critical information on this food sector.
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 İstanbul 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.
Introduction. Fermented Milk and Semisolid Cheeses. Solid Cheeses. Meat and Fish Products. Probiotics and Fermented Products. Index.
Zusatzinfo | 145 Tables, black and white; 127 Illustrations, black and white |
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Verlagsort | Bosa Roca |
Sprache | englisch |
Maße | 178 x 254 mm |
Gewicht | 1670 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-4398-5022-4 / 1439850224 |
ISBN-13 | 978-1-4398-5022-0 / 9781439850220 |
Zustand | Neuware |
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