01718nam a2200193Ia 4500 CTU_184155 210402s9999 xx 000 0 und d 3968500 664.024 H236 Handbook of plant-based fermented food and beverage technology Edited by Y. H. Hui, E. Özgül Evranuz Boca Raton, FL CRC Press 2012 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 Fermented foods,Plant products,Thực phẩm lên men,Sản phẩm thực phẩm Hải Trung tâm Học liệu Trường Đại học Cần Thơ