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

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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 Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources.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 biopreservativesExopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour creamMeat products, including ham, salami, sausages, and Turkish pastirmaMalaysian and Indonesian fermented fish productsProbiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrierFermented 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.

FORMATPaperback LANGUAGEEnglish CONDITIONBrand New 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 ISBN1138374431 Year 2018 ISBN-10 1138374431 ISBN-13 9781138374430 Format Paperback Publication Date 2018-09-18 Edition 2nd Imprint CRC Press Place of Publication London Country of Publication United Kingdom Edited by E. Özgül Evranuz Affiliation Science Technology System, West Sacramento, California, USA Publisher Taylor & Francis Ltd DEWEY 664.024 Language English Pages 816 AU Release Date 2018-09-18 NZ Release Date 2018-09-18 UK Release Date 2018-09-18 Author E. Özgül Evranuz Illustrations 145 Tables, black and white; 127 Illustrations, black and white Edition Description 2nd edition Alternative 9781439850220 Audience Tertiary & Higher Education We've got this

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