E-Book Overview
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science AssociationPresenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. 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. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
E-Book Content
Handbook of Food and Beverage Fermentation Technology edited by
Y. H. Hui Science Technology System West Sacramento, California, U.S.A.
Lisbet h Meunier- Goddik Oregon State University Corvullis, Oregon, U.S.A.
Ase Solvejg Hansen The Royal Veterinary and Agricultural University Frederiksberg, Denmark
Jytte Josephsen The Royal Veterinary and Agricultural University Frederiksberg, Denmark
Wai- Kit Nip University of Hawaii at Manoa Honolulu, Hawaii, U.S.A.
Peggy S. Stanfield Dietetic Resources Tw>inFalls, Idaho, U.S.A.
Fidel Told6 Instituto de Agroquimica y Tecnologia de Alimentos (CSIC) Valencia, Spain MARCEL
MARCELDEKKER,INC. DEKKER
Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved.
NEWYORK BASEL
FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books EDITORIAL BOARD
Senior Editors
Owen R. Fennema University of Wisconsin-Madison Y. H. Hui Science Technology System Marcus Karel Rutgers University (emeritus) Pieter Walstra Wageningen University John R. Wh itaker University of California-Davis Additives P. Michael Davidson University of Tennessee- Knoxville Dairy science James L. Steele University of Wisconsin-Madison Flavor chemistry and sensory analysis John H . Thorngate 111 University of
California-Davis Food engineering Daryl B. Lund University of Wisconsin-Madison Food lipids and flavors David B. Min Ohio State University
Food proteinflood chemistry Rickey Y. Yada University of Guelph Health and disease Seppo Salminen University of Turku, Finland Nutrition and nutraceuticals Mark Dreher Mead Johnson Nutritionals Phase transition/food microstructure Richard W . Hartel University of WisconsinMadison Processing and preservation Gustavo V . Barbosa-Cinovas Washington State University- Pullman Safety and toxicology Sanford Miller University of Texas-Austin
1. Flavor Research: Principles and Techniques, R. Teranishi, I. Hornstein, P. lssenberg, and E. L. Wick 2 . Principles of Enzymology for the Food Sciences, John R. Whitaker 3. Low-Temperature Preservation of Foods and Living Matter, Owen R. Fennema, William D. Powrie, and Elmer H. Marth 4. Principles of Food Science Part I: Food Chemistry, edited by Owen R. Fennema Part II: Physical Principles of Food Preservation, Marcus Karel, Owen R. Fennema, and Daryl B. Lund 5. Food Emulsions, edited by Stig E. Friberg 6 . Nutritional and Safety Aspects of Food