Handbook of plant-based fermented food and beverage technology

Handbook of plant-based fermented food and beverage technology

"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recen...

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Bibliographic Details
Main Authors: Arroyo-Lopez, Francisco Noe (Author), Evranuz, E. Ozgul (Author), Hui, Y. H. [ (Yiu H.)] (Author)
Format: Book
Language:English
Published: Boca Raton, Florida : CRC Press , c2012
Edition:2nd ed
Subjects:
Beverages > Microbiology > Handbooks, manuals, etc.
Fermentation > Handbooks, manuals, etc.
Fermented foods > Handbooks, manuals, etc.
Plant products > Handbooks, manuals, etc.
Plant proteins as food > Handbooks, manuals, etc.
Table of Contents:
  • 1. Introduction
  • 2. Soy products
  • 3. Fruits and fruit products
  • 4. Vegetables and vegetable products
  • 5. Cereals and cereal products
  • 6. Specialty products
  • 7. Fermentation and food ingredients

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