000			03569cam a22004214a 4500
001			17178034
003			OSt
005			20241122095315.0
008			120223s2012 flua f 000 0 eng
010			_a 2012000693
020			_a9781439849040 (hardback)
040			_aDLC _cKsTU _dDLC
042			_apcc
050	0	0	_aTP371 _b.han 2012
082	0	0	_a664/.024 _223
084			_aTEC012000 _2bisacsh
245	0	0	_aHandbook of plant-based fermented food and beverage technology / _cedited by Y. H. Hui, E. Özgül Evranuz.
250			_a2nd ed.
260			_aBoca Raton, FL : _bCRC Press, _cc2012.
300			_axix, 801 p. : _bill. ; _c27 cm.
500			_aRev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
500			_a"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."
504			_aIncludes bibliographical references and an index.
520			_a"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. "-- _cProvided by publisher.
520			_a"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"-- _cProvided by publisher.
650		0	_aFermented foods _vHandbooks, manuals, etc.
650		0	_aBeverages _xMicrobiology _vHandbooks, manuals, etc.
650		0	_aFermentation _vHandbooks, manuals, etc.
650		0	_aPlant proteins as food _vHandbooks, manuals, etc.
650		0	_aPlant products _vHandbooks, manuals, etc.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh
700	1		_aHui, Y. H. _q(Yiu H.)
700	1		_aEvranuz, E. Özgül.
730	0		_aHandbook of food and beverage fermentation technology.
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c3422 _d3421