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 recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"--
Type of material - proceedings
; adult, serious
Edition - 2nd ed.
Publication and manufacture - Boca Raton ; London ; New York : CRC Press, cop. 2012
Central Technological Library of the University of Ljubljana
74993 Skladišče IN: 120120208
available - outside loan, loan period: 14 days
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