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Handbook of Plant-Based Fermented Food and Beverage Technology

Edited by: Y.H. Hui , E. ÖzgÜl Evranuz , Francisco Noé Arroyo-López , Lihua Fan , Åse Solvej Hansen , M. Eugenia Jaramillo-Flores , Marica Rakin , Rosane Freitas Schwan , Weibiao Zhou

Print publication date:  May  2012
Online publication date:  May  2012

Print ISBN: 9781439849040
eBook ISBN: 9781439870693
Adobe ISBN:

 Cite  Marc Record

Book description

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.

Table of contents

Chapter  1:  Fermented Plant Products and Their Manufacturing  Download PDF
Chapter  2:  Flavors and Food Fermentation Download PDF
Chapter  3:  Fermentation and Biopreservation of Plant-Based Foods with Lactic Acid Bacteria Download PDF
Chapter  4:  Plant-Based Fermented Foods and Beverages of Asia  Download PDF
Chapter  5:  Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap Download PDF
Chapter  6:  Synbiotic Soy Beverages: Principles and Sensory Attributes Download PDF
Chapter  7:  Thua Nao: A Traditional Thai Fermented Soy Product Download PDF
Chapter  8:  Soymilk and Tofu Manufacturing Download PDF
Chapter  9:  Sensory Analysis of Fruit and Fermented Fruit Product Flavors Download PDF
Chapter  10:  Wine Fermentation and Production  Download PDF
Chapter  11:  Fermentation of Caper Products Download PDF
Chapter  12:  Apple Cider Fermentation  Download PDF
Chapter  13:  Fermentation and Cashew Apple Juice  Download PDF
Chapter  14:  Production and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice  Download PDF
Chapter  15:  Stone Fruit: Wine and Brandy Download PDF
Chapter  16:  Fermentation of Olive Fruit Download PDF
Chapter  17:  Noni Fruits Download PDF
Chapter  18:  Wine Production in the United States: Regulatory Requirements  Download PDF
Chapter  19:  Vegetable Fermentation with Economical Significance in South America: Use of Ensilage as a Probiotic Vehicle Download PDF
Chapter  20:  Fermented Red Beet Juice Download PDF
Chapter  21:  Health Benefits of Fermented Vegetable Juices Download PDF
Chapter  22:  Almagro Eggplant: From Homemade Tradition to Small-Scale Industry  Download PDF
Chapter  23:  Olives in Commerce in the United States  Download PDF
Chapter  24:  Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection  Download PDF
Chapter  25:  Canned Sauerkraut: Manufacturing, Inspection, and Grade Standards  Download PDF
Chapter  26:  Mexican Jalapeño Pepper: Properties, Manufacture, and Flavor Download PDF
Chapter  27:  Fermented Bread Download PDF
Chapter  28:  Sourdough Bread Download PDF
Chapter  29:  Liquid Sourdough Fermentation Download PDF
Chapter  30:  Chinese Fermented Rice Noodles Download PDF
Chapter  31:  Boza: A Traditional Cereal-Based, Fermented Turkish Beverage Download PDF
Chapter  32:  Chinese Steamed Buns Download PDF
Chapter  33:  Whiskey Manufacture  Download PDF
Chapter  34:  Beer Production in the United States: Regulatory Requirements Download PDF
Chapter  35:  Distilled Spirits Production in the United States: Regulatory Requirements  Download PDF
Chapter  36:  Traditional Balsamic Vinegar: A Microbiological Overview Download PDF
Chapter  37:  Palm Wine Download PDF
Chapter  38:  Brazilian Cachaça: Fermentation and Production Download PDF
Chapter  39:  Brick Tea Download PDF
Chapter  40:  Shalgam (Şalgam) Download PDF
Chapter  41:  Fermented Coconut Milk and Coconut Oil Download PDF
Chapter  42:  Coffee Fermentation Download PDF
Chapter  43:  Pulque Fermentation Download PDF
Chapter  44:  Probiotic Nondairy Beverages Download PDF
Chapter  45:  Fresh and Fermented Vegetables as a Source of Proteolytic Bacteria Download PDF
Chapter  46:  Soymilk Fermentation and Enzymes Production Download PDF
Chapter  47:  Microorganisms and Microbially Derived Ingredients Used in Foods  Download PDF
prelims Download PDF
Index Download PDF
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