Solid state fermentation for foods and beverages
Preface: Solid-state fermentation (SSF) is one of the oldest microbial technologies that have been applied in food processing, although neglected for a long time. SSF technology was originated from China dating back thousands of years. For the past ten years, SSF has again attracted much attention,...
| Otros Autores: | , |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
CRC Press
[2014]
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| Edición: | 1st ed |
| Colección: | Fermented foods and beverages series
Fermented Foods and Beverages Series |
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009755102806719 |
Tabla de Contenidos:
- chapter 1. History and development of solid-state fermentation / Song Liu, Dongxu Zhang, Jian Chen, and Yang Zhu
- chapter 2. Bioreactors of solid-state fermentation / Ganrong Xu and Bobo Zhang
- chapter 3. Process engineering of solid-state fermentation / Long Liu
- chapter 4. History of solid-state fermented foods and beverages / Song Liu, Dongxu Zhang, Jian Chen, and Yang Zhu
- chapter 5. Solid-state fermented food of animal origin / Peng Zhou, Dasong Liu, Yingjia Chen, and Tiancheng Li
- chapter 6. Solid-state fermented soybean / YongQiang Cheng and BeiZhong Han
- chapter 7. Fermented vegetables / Fang Fang
- chapter 8. Solid-state fermented condiments and pigments / Ganrong Xu and Bobo Zhang
- chapter 9. Solid-state fermented alcoholic beverages / Xiaoqing Mu, Yan Xu, Wenlai Fan, Haiyan Wang, Qun Wu, and Dong Wang
- chapter 10. Solid-state food fermentation and sustainable development / Xiaoming Liu and Peng Zhou.
