Handbook of Plant-Based Fermented Food and Beverage Technology

Description

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.

Features

• 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
• Presents new topics, including fermented specialties such as vanilla, cocoa powder, coffee, palm wine, and balsamic vinegar
• Analyzes the sensory characteristics of various fermented food products, including texture, color, and aroma
• Contains new illustrations and expanded content

Table of Contents

• 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

Author Bio(s)

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 Istanbul 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.