2nd Edition

Handbook of Plant-Based Fermented Food and Beverage Technology

Edited By Y. H. Hui, E. Özgül Evranuz Copyright 2012
    822 Pages 143 B/W Illustrations
    by CRC Press

    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 Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources.

    The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including:

    • Soy beverages and sauce, soymilk, and tofu
    • Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits
    • Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers
    • Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer
    • Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages
    • Ingredients such as proteolytic bacteria, enzymes, and probiotics

    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, the book is an essential reference distilling the most critical information on this food sector.

    Introduction
    Fermented Plant Products and Their Manufacturing; Y. H. Hui
    Flavors and Food Fermentation; S. Q. Liu
    Fermentation and Biopreservation of Plant- Based Foods with Lactic Acid Bacteria; L. Fan and L. Truelstrup Hansen
    Plant-Based Fermented Foods and Beverages of Asia; J. P. Tamang
    Soy Products
    Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap; H. N. Lioe, A. Apriyantono, and M. Yasuda
    Synbiotic Soy Beverages: Principles and Sensory Attributes; O. L. Mondragón-Bernal, F. M. Filho, J. G. Lembi Ferreira Alves, and M. I. Rodrigues
    Thua Nao
    : A Traditional Thai Fermented Soy Product; E. Chukeatirote, K. Dajanta, and A. Apichartsrangkoon
    Soymilk and Tofu Manufacturing; S. K. C. Chang and Z. Liu
    Fruits and Fruit Products
    Sensory Analysis of Fruit and Fermented Fruit Product Flavors; S.-Y. Lee, L. Allgeyer, E. Neely, and J. Kreger
    Wine Fermentation and Production; J. J. Rodríguez-Bencomo, M. Á. Pozo-Bayón, and M. V. Moreno-Arribas
    Fermentation of Caper Products; R. Pérez Pulido, N. Benomar, M. Martínez Cañamero, H. Abriouel, and A. Gálvez
    Apple Cider Fermentation; A. Nogueira and G. Wosiacki
    Fermentation and Cashew Apple Juice; A. L. Fernandes Pereira and S. Rodrigues
    Production and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice; L. Veeranjaneya Reddy and O. V. Sarathi Reddy
    Stone Fruit: Wine and Brandy; V. K. Joshi, R. Sharma, and G. S. Abrol
    Fermentation of Olive Fruit; F. N. Arroyo-López, J. Bautista-Gallego, V. Romero-Gil, J. M. Baquero, P. García-García, R. Jiménez-Díaz, A. López- López, F. Rodríguez-Gómez, and A. Garrido-Fernández
    Noni Fruits; S.Nelson
    Wine Production in the United States: Regulatory Requirements; Y. H. Hui
    Vegetables and Vegetable Products
    Vegetable Fermentation with Economical Significance in South America: Use of Ensilage as a Probiotic Vehicle; M. E. Arena, A. L. Apás, and S. N. González
    Fermented Red Beet Juice; Z. Zalán, A. Halász, and Á. Baráth
    Health Benefits of Fermented Vegetable Juices; M. Rakin, M. Vukašinović Sekulić, and L. Mojović
    Almagro Eggplant: From Homemade Tradition to Small-Scale Industry; S. Seseña and M. Llanos Palop
    Olives in Commerce in the United States; Y. H. Hui
    Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection; Y. H. Hui
    Canned Sauerkraut: Manufacturing, Inspection, and Grade Standards; Y. H. Hui
    Mexican Jalapeño Pepper: Properties, Manufacture, and Flavor; K. González-Quijano, L. Parada-Dorantes, L. Dorantes-Alvarez, H. Hernández-Sánchez, and M. E. Jaramillo-Flores
    Cereals and Cereal Products
    Fermented Bread; W. Zhou and N. Therdthai
    Sourdough Bread; Å. Solvej Hansen
    Liquid Sourdough Fermentation; P. Carnevali, F. Minervini, and A. Corsetti
    Chinese Fermented Rice Noodles; Y. Yang
    Boza: A Traditional Cereal-Based, Fermented Turkish Beverage; S. Yegin and M. Fernández-Lahore
    Chinese Steamed Buns; S. Keeratipibul and N. Luangsakul
    Whiskey Manufacture; Y. H. Hui
    Beer Production in the United States: Regulatory Requirements; Y. H. Hui
    Distilled Spirits Production in the United States: Regulatory Requirements; Y. H. Hui
    Specialty Products
    Traditional Balsamic Vinegar: A Microbiological Overview; L. Solieri, M. Gullo, and P. Giudici
    Palm Wine; M. Ciani, M. Stringini, and F. Comitini
    Brazilian Cachaça: Fermentation and Production; F. Badotti, F. C. O. Gomes, and C. A. Rosa
    Brick Tea; H. Mo and X. Liang
    Shalgam (Şalgam); H. Erten and H. Tanguler
    Fermented Coconut Milk and Coconut Oil; A. A. Aziz, R. Aziz, M. R. Sarmidi, C. L. Suan, N. Arbainah S. Annuar, N. M. Noor, and N. A. Nor
    Coffee Fermentation; R. F. Schwan, C. F. Silva, and L. R. Batista
    Pulque Fermentation; A. Escalante, M. Giles-Gómez, G. E. Flores, V. M. Acuña, R. Moreno-Terrazas, A. López-Munguía, and P. Lappe-Oliveras
    Probiotic Nondairy Beverages; C. R. Soccol, J. De Dea Lindner, C. Tiemi Yamaguishi, M. Rigon Spier, L. Porto de Souza Vandenberghe, and V. Thomaz Soccol
    Fermentation and Food Ingredients
    Fresh and Fermented Vegetables as a Source of Proteolytic Bacteria; C. E. Kotlar, M. V. Agüero, A. G. Ponce, O. Pérez Borla, and S. I. Roura
    Soymilk Fermentation and Enzyme Production; M. S. Garro and G. Savoy de Giori
    Microorganisms and Microbially Derived Ingredients Used in Foods; Y. H. Hui
    Index

    Biography

    Y. H. Hui received his Ph.D. degree from the University of California at Berkeley. He is currently a senior scientist with the consulting firm of Science Technology System in West Sacramento, California. He has authored, coauthored, edited, or coedited more than 30 books in food science, food technology, food engineering, and food laws, including Handbook of Food Product Manufacturing and Handbook of Food Science, Technology, and Engineering. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and is currently a consultant for the food industries, with an emphasis on food sanitation and food safety.

    E. Özgül Evranuz is a professor (1994–present) of food processing at the Food Engineering Department of İstanbul Technical University (ITU), Turkey. After graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is one of the founders of the Food Engineering Department of ITU. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.

    "[E]ach chapter, written by an expert in the field, can stand alone. … Recommended."
    - E-Streams, Vol. 7, No. 10, Oct. 2004