Handbook of Food and Beverage Fermentation Technology

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 and Beverage Fermentation Technology

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 and Beverage Fermentation Technology

With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Handbook of Food and Beverage Fermentation Technology

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 Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. 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. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Handbook of Food Products Manufacturing 2 Volume Set

Handbook of food and beverage fermentation technology. New York: Marcel Dekker. p. 385-97. Sebranek JG, Houser TA. 2006. Modified atmosphere packaging. In: Nollet LML, Toldra F, editors. Advanced technologies for meat processing.

Handbook of Food Products Manufacturing  2 Volume Set

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 Animal Based Fermented Food and Beverage Technology

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.

Handbook of Animal Based Fermented Food and Beverage Technology

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 Plant Based Fermented Food and Beverage Technology

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.

Handbook of Plant Based Fermented Food and Beverage Technology

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

Library of Congress Cataloging‐in‐Publication Data Handbook of plant-based fermented food and beverage technology / edited by Y. H. Hui, E. Özgül Evranuz. -- 2nd ed. p. cm. Includes bibliographical references (p. ) and an index.

Handbook of Fermented Food and Beverage Technology Two Volume Set

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 Plant Based Fermented Food and Beverage Technology Second Edition

Library ofCongress Cataloging‐in‐Publication Data Handbook of plant-based fermented food and beverage technology / edited by Y. H. Hui, E. Özgül Evranuz. -- 2nd ed. p. cm. Includes bibliographical references (p. ) and an index.

Handbook of Plant Based Fermented Food and Beverage Technology  Second Edition

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 Food Science Technology and Engineering 4 Volume Set

Handbook of food and beverage fermentation technology. Marcel-Dekker Inc., New York, 2004, pp. 417–428. F Toldrá, R Gavara, JM Lagarón. Packaging and quality control. In: YH Hui, LM Goddik, J Josephsen, PS Stanfield, AS Hansen, WKNip, ...

Handbook of Food Science  Technology  and Engineering   4 Volume Set

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

Novel Food Fermentation Technologies

Fermented and dry-cured meat: Packaging and quality control. In Y. H. Hui, L. Meunier-Goddik, A. S. Hansen, J. Josephsen, W.-K. Nip, P. S. Stanfield, et al. (Eds.), Handbook of food and beverage fermentation technology (pp. 511–526).

Novel Food Fermentation Technologies

Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.

Handbook of Indigenous Foods Involving Alkaline Fermentation

This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.

Handbook of Indigenous Foods Involving Alkaline Fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. Focuses on how fermentation of food remains an important aspect of food processing Describes how fermentation of food contributes to its preservation Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.

Handbook of Food Science Technology and Engineering

The information in this chapter has been derived from “Meat fermentation: principles and applications,” by D. Demeyer. Editors:Y. H. Hui et al. In Handbook of Food and Beverage Fermentation Technology, Marcel Dekker, New York, 2004.

Handbook of Food Science  Technology  and Engineering


Handbook of Vegetables and Vegetable Processing

In: Hui YH, Meunier- Goddik L, Hansen AS, Josephsen J, Nip W-K, Stan- field PS, Toldra F (editors), Handbook of Food and Beverage Fermentation Technology. New York: Marcel Dekker, pp. 768–776. Harbaum B, Hubbermann EM, Zhu Z, ...

Handbook of Vegetables and Vegetable Processing

Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. Special Features: Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors

Solid State Fermentation for Foods and Beverages

Handbook of Food and Beverage Fermentation Technology. Boca Raton: CRC Press. Ito, K. (1972). Achievements in the study of natural compounds in Japan. Farmatsiia. 21, 70–75. Jeffrey L, G., Timothy H.S., and Mary Anne, D. (2008).

Solid State Fermentation for Foods and Beverages

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Sol

Handbook of Fermented Meat and Poultry

687–733. Food Safety and Inspection Service (FSIS). 2000. Meat packaging materials. http://www.fsis.usda.gov/OA/ pubs/meatpack.htm. K Incze. 2004. Mold-ripened sausages. Ch. 24 in: Handbook of Food and Beverage Fermentation Technology.

Handbook of Fermented Meat and Poultry


Fermented Foods and Beverages of the World

In Food Industries Manual, eds. ... Utilization of various starter cultures in the production of amasi, a Zimbabwean naturally fermented raw milk product. ... In Handbook of Food and Beverage Fermentation Technology, eds.

Fermented Foods and Beverages of the World

Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

Health Benefits of Fermented Foods and Beverages

Effect of microbial fermentation on content of statin, GABA, and polyphenols in Puerh tea. Journal of Agriculture and Food Chemistry 55: 8787–8792. Jennessen, J., Schnürer, J., ... Handbook of food and beverage fermentation technology.

Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme

Handbook of Meat Processing

In Handbook of Food and Beverage Fermentation Technology, edited by Y. Hui et al. New York: Marcel Dekker. Incze, K. 2007. European products. In Handbook of Fermented Meat and Poultry, edited by Fidel Toldrá.

Handbook of Meat Processing

This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldrá heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background information on main technologiesinvolved in the processing of meat, such as freezing, cooking,smoking, fermentation, emulsification, drying and curing. Alsoincluded are key chapters on packaging, spoilage prevention andplant cleaning and sanitation. Part two, Products, is focused on the description of themanufacture of the most important products, including cooked anddry-cured hams, cooked and fermented sausages, bacon, canned meat,paté, restructured meats and functional meat products. Eachchapter addresses raw materials, ingredients and additives,processing technology, main types of products, production data,particular characteristics and sensory aspects, and futuretrends. Part three, Controls, offers current approaches for the controlof the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists,meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributingauthors Addresses the state of the art of manufacturing the mostimportant meat products Special focus on approaches to control the safety and qualityof processed meats Extensive coverage of production technologies, sanitation,packaging and sensory evaluation

Manufacturing Yogurt and Fermented Milks

Handbookof Animalbased Fermented Foodand Beverage Technology, 2nd edition.CRCPress, BocaRaton,FL.Chapter 12. pp. 213–233. Chandan R.C. and Shahani, K.M. 1993. Yogurt. In: Hui, Y.H., editor. Dairy Science and Technology Handbook, Vol.2, ...

Manufacturing Yogurt and Fermented Milks

Melding the hands-on experience of producing yogurt andfermented milks over four decades with the latest in scientificresearch in the dairy industry, editor Chandan and his associateeditors have assembled experts worldwide to writeManufacturingYogurt and Fermented Milks, 2nd Edition. This one-of-a-kindresource gives a complete description of the manufacturing stagesof yogurt and fermented milks from the receipt of raw materials tothe packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends,milk composition characteristics, dairy processing principles,regulatory requirements, laboratory analysis, starter cultures,packaging, and more · Yogurt manufacture—Fruit preparations and flavoringmaterials, ingredients, processing principles, manufacture ofvarious yogurt types, plant cleaning and sanitizing, qualityassurance, and sensory analysis · Manufacture of fermented milks—Procedure, packagingand other details for more than ten different types of products · Health benefits—Functional foods, probiotics,disease prevention, and the health attributes of yogurt andfermented milks All manufacturing processes are supported by sound scientific,technological, and engineering principles.

Current Developments in Biotechnology and Bioengineering

P.K. Sarkar, M.J.R. Nout, Handbook of Indigenous Foods Involving Alkaline Fermentation, CRC Press, Boca Raton, Florida, ... P.S. Stanfield, F. Toldra ́ (Eds.), Handbook of Food and Beverage Fermentation Technology, Marcel Dekker Inc., ...

Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering. This volume reviews current developments in the application of food biotechnology and engineering for food and beverage production. As there have been significant advances in the areas of food fermentation, processing, and beverage production, this title highlights the advances in specific transformation processes, including those used for alcoholic beverage and fermented food production. Taking a food process and engineering point-of-view, the book also aims to select important bioengineering principles, highlighting how they can be quantitatively applied in the food and beverages industry. Contains comprehensive coverage of food and beverage production Covers all types of fermentation processes and their application in various food products Includes unique coverage of the biochemical processes involved in beverages production