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By: E. Ozgul Evranuz (Edited by) , Y. H. Hui (Edited by)
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Progress in the biological and microbiological sciences involved in the manufacture of fermented foods has led to commercialization and heightened interest among scientists and food processors. This two-volume set is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant and animal sources. It describes fermented food flavors, manufacturing, and biopreservation, and supplies a detailed exploration of a range of products. With contributions from over 60 experts from more than 20 countries, this essential reference distills the most critical information on this food sector.
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 Fermented Food and Beverage Technology, Second Edition 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.
Each book in the set begins by describing fermented product manufacturing before delving into more specialized topics.
Handbook of Plant-Based Fermented Food and Beverage Technology
explores:
Handbook of Animal-Based Fermented Food and Beverage Technology
discusses:
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, this work is an essential reference distilling the most critical information on this food sector.
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