Handbook of Fermented Food and Beverage Technology Two Volume Set Book

Handbook of Fermented Food and Beverage Technology Two Volume Set


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2012-05-21
  • Genre: Technology & Engineering
  • Pages : 1536
  • ISBN 10 : 9781482260700

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Handbook of Fermented Food and Beverage Technology Two Volume Set Excerpt :

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 int

Handbook of Fermented Food and Beverage Technology Two Volume Set  Second Edition Book

Handbook of Fermented Food and Beverage Technology Two Volume Set Second Edition


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2012-05-21
  • Genre: Technology & Engineering
  • Pages : 1536
  • ISBN 10 : 1466561459

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Handbook of Fermented Food and Beverage Technology Two Volume Set Second Edition Excerpt :

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 Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources. Each book in the set begins by describing fermented product manufacturing before delving into more specialized topics. Handbook of Plant-Based Fermented Food and Beverage Technology explores: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Handbook of Animal-Based Fermented Food and Beverage Technology discusses: 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

Handbook of Plant Based Fermented Food and Beverage Technology  Second Edition Book

Handbook of Plant Based Fermented Food and Beverage Technology Second Edition


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2012-05-17
  • Genre: Technology & Engineering
  • Pages : 821
  • ISBN 10 : 9781439849040

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Handbook of Plant Based Fermented Food and Beverage Technology Second Edition Excerpt :

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 Plant-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 plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics 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.

Handbook of Vegetable Preservation and Processing Book

Handbook of Vegetable Preservation and Processing


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2015-11-05
  • Genre: Technology & Engineering
  • Pages : 990
  • ISBN 10 : 9781482212297

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Handbook of Vegetable Preservation and Processing Excerpt :

The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; veg

Handbook of Food Science  Technology  and Engineering   4 Volume Set Book
Score: 5
From 1 Ratings

Handbook of Food Science Technology and Engineering 4 Volume Set


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2005-12-19
  • Genre: Technology & Engineering
  • Pages : 3632
  • ISBN 10 : 9781466507876

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Handbook of Food Science Technology and Engineering 4 Volume Set Excerpt :

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Food Engineering Handbook  Two Volume Set Book

Food Engineering Handbook Two Volume Set


  • Author : Theodoros Varzakas
  • Publisher : CRC Press
  • Release Date : 2014-12-12
  • Genre: Technology & Engineering
  • Pages : 944
  • ISBN 10 : 9781466582279

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Food Engineering Handbook Two Volume Set Excerpt :

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction and food behaviors Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

Handbook of Food Analysis   Two Volume Set Book

Handbook of Food Analysis Two Volume Set


  • Author : Leo M.L. Nollet
  • Publisher : CRC Press
  • Release Date : 2015-06-10
  • Genre: Science
  • Pages : 1568
  • ISBN 10 : 9781482297843

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Handbook of Food Analysis Two Volume Set Excerpt :

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

Handbook of Animal Based Fermented Food and Beverage Technology  Second Edition Book

Handbook of Animal Based Fermented Food and Beverage Technology Second Edition


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2012-05-14
  • Genre: Technology & Engineering
  • Pages : 814
  • ISBN 10 : 9781439850220

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Handbook of Animal Based Fermented Food and Beverage Technology Second Edition Excerpt :

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 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.

Handbook of Animal Based Fermented Food and Beverage Technology Book

Handbook of Animal Based Fermented Food and Beverage Technology


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Genre: Technology & Engineering
  • Pages : 814
  • ISBN 10 : 9781439850237

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Handbook of Animal Based Fermented Food and Beverage Technology Excerpt :

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 int

Handbook of Food and Beverage Fermentation Technology Book
Score: 4
From 4 Ratings

Handbook of Food and Beverage Fermentation Technology


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2004-03-19
  • Genre: Technology & Engineering
  • Pages : 1000
  • ISBN 10 : 0203913558

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Handbook of Food and Beverage Fermentation Technology Excerpt :

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel

Handbook of Food Products Manufacturing  2 Volume Set Book
Score: 2
From 1 Ratings

Handbook of Food Products Manufacturing 2 Volume Set


  • Author : Nirmal Sinha
  • Publisher : John Wiley and Sons
  • Release Date : 2007-04-27
  • Genre: Technology & Engineering
  • Pages : 2308
  • ISBN 10 : 9780470049648

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Handbook of Food Products Manufacturing 2 Volume Set Excerpt :

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Handbook of Plant Based Fermented Food and Beverage Technology Book

Handbook of Plant Based Fermented Food and Beverage Technology


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2012-05-17
  • Genre: Technology & Engineering
  • Pages : 821
  • ISBN 10 : 9781439870693

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Handbook of Plant Based Fermented Food and Beverage Technology Excerpt :

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 int

Handbook of Food Science and Technology 1 Book

Handbook of Food Science and Technology 1


  • Author : Romain Jeantet
  • Publisher : John Wiley & Sons
  • Release Date : 2016-01-06
  • Genre: Technology & Engineering
  • Pages : 264
  • ISBN 10 : 9781119268673

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Handbook of Food Science and Technology 1 Excerpt :

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Fermented Beverages Book

Fermented Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Woodhead Publishing
  • Release Date : 2019-03-05
  • Genre: Technology & Engineering
  • Pages : 673
  • ISBN 10 : 9780128157039

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Fermented Beverages Excerpt :

Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader’s understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products

Handbook of Research on Food Processing and Preservation Technologies Book

Handbook of Research on Food Processing and Preservation Technologies


  • Author : Megh R. Goyal
  • Publisher : CRC Press
  • Release Date : 2022-02-28
  • Genre: Technology & Engineering
  • Pages : 1698
  • ISBN 10 : 9781000405118

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Handbook of Research on Food Processing and Preservation Technologies Excerpt :

The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Volume 1: Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. Volume 2: Nonthermal Food Preservation and Novel Processing Strategies introduces several new food processing and preservation technologies that have been investigated by researchers and which have the potential to increase shelf life and preserve the quality of foods. It focuses on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrosp