{"product_id":"handbook-of-fermented-food-and-beverage-technology-two-volume-set","title":"Handbook of Fermented Food and Beverage Technology Two Volume Set","description":"\u003cp\u003eFermented 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. \u003cstrong\u003eHandbook of Fermented Food and Beverage Technology, Second Edition\u003c\/strong\u003e is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources.\u003c\/p\u003e\u003cp\u003eEach book in the set begins by describing fermented product manufacturing before delving into more specialized topics. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e \u003cbr\u003e\u003cp\u003eHandbook of Plant-Based Fermented Food and Beverage Technology\u003c\/p\u003e\u003c\/strong\u003e explores:\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eSoy beverages and sauce, soymilk, and tofu\u003c\/li\u003e \u003cli\u003eFruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits\u003c\/li\u003e \u003cli\u003eVegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers\u003c\/li\u003e \u003cli\u003eCereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer\u003c\/li\u003e \u003cli\u003eSpecialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages\u003c\/li\u003e \u003cli\u003eIngredients such as proteolytic bacteria, enzymes, and probiotics\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e \u003cbr\u003e\u003cp\u003eHandbook of Animal-Based Fermented Food and Beverage Technology \u003c\/p\u003e\u003c\/strong\u003ediscusses:\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eDairy starter cultures, microorganisms, \u003cem\u003eleuconostoc\u003c\/em\u003e and its use in dairy technology, and the production of biopreservatives\u003c\/li\u003e \u003cli\u003eExopolysaccharides and fermentation ecosystems \u003c\/li\u003e \u003cli\u003eFermented milk, koumiss, laban, yogurt, and sour cream\u003c\/li\u003e \u003cli\u003eMeat products, including ham, salami, sausages, and Turkish pastirma\u003c\/li\u003e \u003cli\u003eMalaysian and Indonesian fermented fish products\u003c\/li\u003e \u003cli\u003eProbiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eFermented 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, this work is an essential reference distilling the most critical information on this food sector.\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45541942558958,"sku":"9781466561458","price":630.4,"currency_code":"AUD","in_stock":true}],"url":"https:\/\/bookland.com.au\/products\/handbook-of-fermented-food-and-beverage-technology-two-volume-set","provider":"Book Land AU","version":"1.0","type":"link"}