000			03905nam a22004574a 4500
005			20250918233549.0
008			140228s2012 flua f 000 0 eng
020			_a9781439849040 (hbk.) _cRM731.50
039		9	_a201501191128 _brosli _c201501191121 _drosli _c201501121252 _dnikzal _c201501121252 _dnikzal _y02-28-2014 _zrasyilla
040			_aDLC _cDLC _dDLC _dUKM _erda
090			_aTP371.44.H367 2012
090			_aTP371.44 _b.H367 2012
245	0	0	_aHandbook of plant-based fermented food and beverage technology / _cedited by Y. H. Hui, E. ✹g赬 Evranuz.
250			_a2nd ed.
264			_aBoca Raton, FL : _bCRC Press, _c2012.
300			_axix, 801 pages : _biillustrations ; _c27 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
500			_aRev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
500			_a'Handbook of food and beverage fermentation technology' is the first edition of'Handbook of plant-based fermented food and beverage technology' and'Handbook of animal-based fermented food and beverage technology.'
504			_aIncludes bibliographical references and an index.
520			_a'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. '-- _cProvided by publisher.
520			_a'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'-- _cProvided by publisher.
650		0	_aFermented foods _vHandbooks, manuals, etc.
650		0	_aBeverages _xMicrobiology _vHandbooks, manuals, etc.
650		0	_aFermentation _vHandbooks, manuals, etc.
650		0	_aPlant proteins as food _vHandbooks, manuals, etc.
650		0	_aPlant products _vHandbooks, manuals, etc.
700	1		_aHui, Y. H. _q(Yiu H.), _eeditor.
700	1		_aEvranuz, E. Ozgul, _eeditor.
730	0		_aHandbook of food and beverage fermentation technology.
907			_a.b15835091 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTP371.44.H367 2012
914			_avtls003552194
990			_ark4/nz
991			_aFakulti Sains dan Teknologi
998			_at _b2014-02-02 _cm _da _feng _gflu _y0 _z.b15835091
999			_c563572 _d563572