Detail Handbook of Food and Beverage Fermentation Technology Bibliografi Author: Hui, Y. H (Editor); Meunier-Goddik, Lisbeth (Editor); Hansen, Ase Solvejg (Editor); Josephsen, Jytte (Editor); Nip, Wai-Kit (Editor); Stanfield, Peggy S. (Editor); Toldra, Fidel (Editor) Topik: FOOD SCIENCE; FOOD TECHNOLOGY; Fermented Food; Food Fermentation; Traditional Fermented Products Bahasa: (EN )    ISBN: 0-8247-4780-1     Penerbit: Marcel Dekker     Tempat Terbit: New York    Tahun Terbit: 2004     Jenis: Books - Textbook Fulltext: Handbook of Food and Beverage Fermentation Technology.pdf (9.37MB; 11 download) Abstract This book provides an up-to-date reference for fermented foods and beverages. Almost every book on food fermentation has something not found in others. The Handbook of Food and Beverage Fermentation Technology provides a detailed background of history, microorganisms, quality assurance, and the manufacture of general fermented food products, and discusses the production of seven categories of fermented foods and beverages: Semisolid dairy products, e.g., sour cream; Solid dairy products, e.g., cheese; Meat products, e.g., sausages; Soy products, e.g., soy sauce; Vegetables, e.g., Korean kimchi; Cereal foods, e.g., sourdoughs; Beverages, e.g., fermented milks. Traditional fermented products are discussed, including yogurt, cheese, sausages, tofu, sauerkraut, sourdoughs, and whiskey. We also present details of the manufacture and quality characteristics of some fermented foods that may not be included in other books in the English language. These include fromage frais, Scandinavian cheeses, fungal sausages, miso, Chinese pickles, African kenkey, and semifermented tea. Although this book has several unique characteristics, many topics are omitted for a variety of reasons, including space limitation, product selection, and the contributors’ areas of expertise. Kajian editorial Senior Editors: Owen R. Fennema -- University of Wisconsin-Madison; Y. H. Hui -- Science Technology System; Marcus Karel -- Rutgers University (emeritus); Pieter Walstra -- Wageningen University; John R. Whitaker -- University of California-Davis Related courses BIO 206 - PANGAN FUNG. DAN NUTRASEUTIKAL (Bacaan Anjuran) BIO 222 - TEKNOLOGI PANGAN (Bacaan Anjuran) BIP 455 - TEKNOLOGI PANGAN (Bacaan Anjuran) BIP 479 - TEK. FERMENTASI PANGAN TRAD. (Bacaan Anjuran) BIP 481 - PANGAN FUNGSI. & NUTRASEUTIKAL (Bacaan Anjuran) Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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