University of Agricultural Sciences, Bangalore

Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.

"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."

Includes bibliographical references and an index.

1. Fermented plant products and their manufacturing / Y.H. Hui -- 2. Flavors and food fermentation / Shao Quan Liu -- 3. Fermentation and biopreservation of plant-based foods with lactic acid bacteria / Lihua Fan and Lisbeth Truelstrup Hansen -- 4. Plant-based fermented foods and beverages of Asia / Jyoti Prakash Tamang -- 5. Soy sauce: typical aspects of Japanese shoyu and Indonesian kecap / Hanifah Nuryani Lioe, Anton Apriyantono, and Masaaki Yasuda -- 6. Synbiotic soy beverages: principles and sensory attributes / Olga Luc�ia Mondrag�on-Bernal, Francisco Maugeri Filho, Jos�e Guilherme Lembi Ferreira Alves, and Maria Isabel Rodrigues -- 7. Thua Nao: a traditional Thai fermented soy product / Ekachai Chukeatirote, Katekan Dajanta, and Arunee Apichartsrangkoon -- 8. Soymilk and tofu manufacturing / Sam K.C. Chang and Zhisheng Liu -- 9. Sensory analysis of fruit and fermented fruit product flavors / Soo-Yeun Lee, Lisa Allgeyer, Erika Neely, and Joseph Kreger -- 10. Wine fermentation and production / Juan Jos�e Rodr�iguez-Bencomo, M. �Angeles Pozo-Bay�on, and M. Victoria Moreno-Arribas -- 11. Fermentation of caper products / Rub�en P�erez Pulido, Nabil Benomar, Magdalena Mart�inez Ca�namero, Hikmate Abriouel, and Antonio G�alvez -- 12. Apple cider fermentation / Alessandro Nogueira and Gilvan Wosiacki -- 13. Fermentation and cashew apple juice / Ana L�ucia Fernandes Pereira and Sueli Rodrigues --14. Production and characterization of wine from mango (mangifera indica L.) fruit juice / Lebaka Verranjaneya Reddy and Obulan Vijaya Sarathi Reddy -- 15. Stone fruit: wine and brandy / Vinod Kumar Joshi, Rakesh Sharma, and Ghan Shyam Abrol -- 16. Fermentation of olive fruit / Francisco No�e Arroyo-L�opez, Joaqu�in Bautista-Gallego, Ver�onica Romero-Gil, Jose Mar�ia Baquero, Pedro Garc�ia-Garc�ia, Rufino Jim�enez-D�iaz, Antonio L�opez-L�opez, Franciso Rodr�iguez-G�omez, and Antonio Garrido-Fern�andez -- 17. Noni fruits / Scot Nelson -- 18. Wine production in the United States: regulatory requirements / Y.H. Hui -- 19. Vegetable fermentation with economical significance in South America: use of ensilage as a probiotic vehicle / Mario Eduardo Arena, Ana Lidia Ap�as, and Silvia Nelina Gonz�alez -- 20. Fermented red beet juice / Zsolt Zal�an, Anna Hal�asz, and �Agnes Bar�ath -- 21. Health benefits of fermented vegetable juices / Marica Rakin, Maja, Vuka�sinovi�c Sekuli�c, and Ljiljana Mojovi�c -- 22. Almagro eggplant: from homemade tradition to small-scale industry / Susana Sese�na and Mar�ia Llanos Palop -- 23. Olives in commerce in the United States / Y.H. Hui -- 24. Pickle manufacturing in the United States: quality assurance and establishment inspection / Y.H. Hui -- 25. Canned sauerkraut: manufacturing, inspection, and grade standards / Y.H. Hui -- 26. Mexican jalape�no pepper: properties, manufacture, and flavor / Karendash Gonz�alez-Quijano, Lidia Parada-Dorantes, Lidia Dorantes-Alvarez, Humberto, Hern�andez-S�anchez, and M. Eugenia Jaramillo-Flores -- 27. Fermented bread / Weibiao Zhou and Nantawan Therdthai -- 28. Sourdough bread / �Ase Solvej Hansen -- 29. Liquid sourdough fermentation / Paola Carnevali, Fabio Minervini, and Aldo Corsetti -- 30. Chinese fermented rice noodles / Yong Yang -- 31. Boza: a traditional cereal-based, fermented Turkish beverage / Sirma Yegin and Marcelo Fern�andez-Lahore -- 32. Chinese steamed buns / Suwimon Keeratipibul and Naphatrapi Luangsakul -- 33. Whiskey manufacture / Y.H. Hui -- 34. Beer production in the United States: regulatory requirements / Y.H. Hui -- 35. Distilled spirits production in the United States: regulatory requirements / Y.H. Hui -- 36. Traditional balsamic vinegar: a microbiological overview / Lisa Solieri, Maria Gullo, and Paolo Giudici -- 37. Palm wine / Maurizio Ciani, Marzia Stringini, and Francesca Comitini -- 38. Brazilian cacha�ca: fermentation and production / Fernanda Badotti, F�atima C.O. Gomes, and Carlos A. Rosa -- 39. Brick tea / Haizhen Mo and Xinhong Liang -- 40. Shalgam (�Salgam) / Huseyin Erten and Hasan Tanguler -- 41. Fermented coconut milk and coconut oil / Azila Abdul Aziz, Ramlan Aziz, Muhammad Roji Sarmidi, Chua Lee Suan, Nur Arbainah Shamsul Annuar, Norhayati Mohamed Noor, and Norfarahiyah Aman Nor -- 42. Coffee fermentation / Rosane Freitas Schwan, Cristina Ferreira Silva, and Luis Roberto Batista -- 43. Pulque fermentation / Adelfo Escalante, Martha Giles-G�omez, Guadalupe Esquivel Flores, Violeta Matus Acu�na, Rub�en Moreno-Terrazas, Agust�in L�opez-Mungufa, and Patricia Lappe-Oliveras -- 44. Probiotic nondairy beverages / Carlos Ricardo Soccol, Juliano De Dea Lindner, Caroline Tiemi Yamaguishi, Michele Rigon Spier, Luciano Porto de Souza Vandenberghe, and Vanete Thomaz Soccol -- 45. Fresh and fermented vegetables as a source of proteolytic bacteria / Catalina Elena Kotlar, Mar�ia Victoria Ag�uero, Alejandra Graciela Ponce, Olinda P�erez Borla, and Sara I. Roura -- 46. Soymilk fermentation and enzymes production / Marisa S. Garro and Graciela Savoy de Giori -- 47. Microorganisms and microbially derived ingredients used in foods / Y.H. Hui.

"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"--