Handbook of plant-based fermented food and beverage technology

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 recen...

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Detalles Bibliográficos
Otros Autores: Hui, Y. H. (Yiu H.) (-), Evranuz, E. Özgül, Arroyo-López, Francisco Noé
Formato: Libro electrónico
Idioma:Inglés
Publicado: Boca Raton, Fla. : CRC Press 2012.
Edición:2nd ed
Materias:
Fermented foods > Handbooks, manuals, etc.
Beverages > Microbiology > Handbooks, manuals, etc.
Fermentation > Handbooks, manuals, etc.
Plant proteins as food > Handbooks, manuals, etc.
Plant products > Handbooks, manuals, etc.
Electronic books.
Acceso en línea:https://recursos.uloyola.es/login?url=https://accedys.uloyola.es:8443/accedix0/sitios/ebook.php?id=143938
Ver en Universidad Loyola - Universidad Loyola Granada:https://colectivo.uloyola.es/Record/ELB143938
Solicitar por préstamo interbibliotecario: Correo
Tabla de Contenidos:
  • pt. 1. Introduction
  • pt. 2. Soy products
  • pt. 3. Fruits and fruit products
  • pt. 4. Vegetables and vegetable products
  • pt. 5. Cereals and cereal prodcuts
  • pt. 6. Specialty products
  • pt. 7. Fermentation and food ingredients.

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