Handbook of Animal-Based Fermented Food and Beverage Technology

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Y. H. Hui, E. Özgül Evranuz
CRC Press, Apr 19, 2016 - Technology & Engineering - 814 pages
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
 

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Contents

Chapter 1 Fermented Animal Products and Their Manufacture
3
Chapter 2 Dairy Starter Cultures
31
Chapter 3 Microorganisms and Food Fermentation
49
Chapter 4 AnimalBased Fermented Foods of Asia
61
Chapter 5 Leuconostoc and Its Use in Dairy Technology
73
Chapter 6 Food Fermentation and Production of Biopreservatives
109
Chapter 7 Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria
125
Chapter 8 Fermentation Ecosystems
153
Chapter 9 Fermentation and Koumiss
165
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About the author (2016)

Y. H. Hui received his Ph.D. degree from the University of California at Berkeley. He is currently a senior scientist with the consulting firm of Science Technology System in West Sacramento, California. He has authored, coauthored, edited, or coedited more than 30 books in food science, food technology, food engineering, and food laws, including Handbook of Food Product Manufacturing and Handbook of Food Science, Technology, and Engineering. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and is currently a consultant for the food industries, with an emphasis on food sanitation and food safety.

E. ozgul Evranuz is a professor (1994-present) of food processing at the Food Engineering Department of Istanbul Technical University (ITU), Turkey. After graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is one of the founders of the Food Engineering Department of ITU. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.

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