Handbook of Fermented Food and Beverage Technology Two Volume SetY. H. Hui, E. Özgül Evranuz CRC Press, 21.05.2012 - 1536 Seiten 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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Handbook of Fermented Food and Beverage Technology Two Volume Set, Second ... Y. H. Hui,E. Özgül Evranuz Keine Leseprobe verfügbar - 2012 |
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acetic acid acidophilus activity addition Agric alcohol by volume alcoholic fermentation amino acids antioxidant aroma Bacillus Bifidobacterium Biotechnol boza brandy bread brine cabbage cachaça cashew apple juice cell Cereal characteristics chemical cider color composition compounds concentration consumed containing cultivars decrease distilled dough editors effect enzymes esters ethanol extract fermentation process fermented foods fermented vegetable flavor flour Food Microbiol Food Sci fruit glucose grape growth increase ingredients Int J Food isolated JAgric Food Chem Joshi kimchi lactic acid bacteria Lactobacillus Lactobacillus plantarum Leuconostoc Malt beverage mango metabolism method microbial microbiological microflora microorganisms noni nutritional oxidation phenolic pickles plantarum probiotic production properties protease protein pulque rice Saccharomyces cerevisiae salt sauerkraut sensory shoyu sourdough soybean soymilk species starter culture storage strains studies substrate sucrose sugar Tamang Technol temperature texture tion tofu traditional vinegar vitamins volatile wheat whiskey wine yeast