Handbook of Animal-Based Fermented Food and Beverage Technology by Y.H. Hui (Eng

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"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"--T.p. verso.

FORMATHardcover LANGUAGEEnglish CONDITIONBrand New Publisher Description

Completely revised and updated, this second edition includes new sections on fermented seafood, such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines.

Author Biography

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 stanbul 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.

Table of Contents

Introduction. Fermented Milk and Semisolid Cheeses. Solid Cheeses. Meat and Fish Products. Probiotics and Fermented Products. Index.

Details ISBN1439850224 Short Title HANDBK OF ANIMAL BASED FERMENT Language English Edition 2nd ISBN-10 1439850224 ISBN-13 9781439850220 Media Book Format Hardcover Year 2012 Imprint CRC Press Inc Place of Publication Bosa Roca Country of Publication United States Edited by E. Özgül Evranuz UK Release Date 2012-05-14 AU Release Date 2012-05-14 NZ Release Date 2012-05-14 US Release Date 2012-05-14 Author E. Özgül Evranuz Pages 814 Publisher Taylor & Francis Inc Edition Description 2nd edition Publication Date 2012-05-14 Alternative 9781138374430 DEWEY 664.9 Illustrations 145 Tables, black and white; 127 Illustrations, black and white Audience Postgraduate, Research & Scholarly We've got this

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