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E-BOOK
Title Handbook of Animal-Based Fermented Food and Beverage Technology / edited by Y.H. Hui, administrative associate editor, E. Özgül Evranuz.
Imprint Boca Raton : CRC Press, [2012]

Copies/Volumes

LOCATION CALL # STATUS
 Internet  Electronic Book    AVAILABLE
Edition 2nd ed.
Description 1 online resource (xvi, 798 pages) : illustrations
Note "Previous edition was published with a different title: Handbook of Food and Beverage Fermentation Technology (ISBN 9780824747800)."
Bibliog. Includes bibliographical references and index.
Note Available only to authorized UTEP users.
Print version record.
Subject Fermented foods -- Handbooks, manuals, etc.
Animal products -- Handbooks, manuals, etc.
Beverages -- Microbiology -- Handbooks, manuals, etc.
Fermentation -- Handbooks, manuals, etc.
Food of animal origin -- Handbooks, manuals, etc.
Genre Handbooks and manuals.
Contents Front Cover; Contents; Preface; Editors; Contributors; Chapter 1 -- Fermented Animal Products and Their Manufacture; Chapter 2 -- Dairy Starter Cultures; Chapter 3 -- Microorganisms and Food Fermentation; Chapter 4 -- Animal-Based Fermented Foods of Asia; Chapter 6 -- Food Fermentation and Production of Biopreservatives; Chapter 7 -- Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria; Chapter 8 -- Fermentation Ecosystems; Chapter 9 -- Fermentation and Koumiss; Chapter 11 -- Production of Laban; Chapter 12 -- Yogurt; Chapter 14 -- Fresh Cheese.
Chapter 15 -- Cottage Cheese: Fundamentals and TechnologyChapter 16 -- Teleme Cheese; Chapter 17 -- Goat Milk Cheeses; Chapter 20 -- Cheddar and Related Hard Cheeses; Chapter 21 -- Traditional Greek Feta; Chapter 22 -- Reggianito Cheese: Hard Cheese Produced in Argentina; Chapter 23 -- Fiore Sardo Cheese; Chapter 24 -- Zamorano Cheese; Chapter 31 -- Meat Fermentation; Chapter 32 -- Dry-Cured Ham; Chapter 33 -- Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits; Chapter 34 -- Mold-Ripened Sausages.
Chapter 35 -- Ecosystem of Greek Spontaneously Fermented SausagesChapter 36 -- Formulations for Fermented Sausages with Health Attributes; Chapter 37 -- Turkish Pastirma: A Dry-Cured Beef Product; Chapter 38 -- Chinese Fermented Meat Products; Chapter 39 -- Sucuk: Turkish Dry-Fermented Sausage; Chapter 40 -- Safe Practices for Sausage Production in the United States; Chapter 41 -- Malaysian Fermented Fish Products; Chapter 42 -- Indonesian Fermented Fish Products; Chapter 44 -- Cheese as Probiotic Carrier: Technological Aspects and Benefits; Back Cover.
Summary 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 lead 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 produc.
Other Author Hui, Y. H. (Yiu H.), editor.
Evranuz, E. Özgül, editor.
Other Title Print version: Handbook of animal-based fermented food and beverage technology. Boca Raton : CRC Press, ©2012 9781439850220
Other Title Handbook of fermented food and beverage technology
Handbook of food and beverage fermentation technology.