Handbook of Animal-Based Fermented Food and Beverage Technology
| PUBLISHER | CRC Press (05/14/2012) |
| PRODUCT TYPE | Hardcover (Hardcover) |
This volume is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources.The book begins by describing fermented animal product manufacturing and then explores a range of topics including dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives. It discusses exopolysaccharides and fermentation ecosystems, fermented milk, koumiss, laban, yogurt, sour cream, and meat and fish products. It also examines probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier.
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This volume is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources.The book begins by describing fermented animal product manufacturing and then explores a range of topics including dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives. It discusses exopolysaccharides and fermentation ecosystems, fermented milk, koumiss, laban, yogurt, sour cream, and meat and fish products. It also examines probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier.
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Ramesh Chandan, PhD, is the president of Global Technologies, Inc., a consulting company in Food Science and Technology. He is the author or editor of four books on yogurt and other dairy products.
Stephanie Clark, PhD, is an Associate Food Scientist and Associate Professor in the Deaprtment of Food Science and Human Nutrition at Washington State Univeristy in Pullman.
Nanna Ailen Cross, PhD, RD, LD,"" is the President of Cross Associates, Inc., a nutritional consulting firm in Chicago, Illinois.
Joannie Dobbs, PhD, is an Assistant Specialist in the Department of Human Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa.
William J. Hurst, PhD, is a consultant in Mt. Gretna, Pennsylvania. He was formerly a food scientist at Hershey Foods Corp. He has two Wiley titles on laboratory automation to his credit.
Leo M.L. Nollet, PhD, is a Professor of Biotechnology at Hogeschool Gent in Belgium. He has edited or co-edited eight previous books in food science and technology.
Eyal Shimoni, DSc, is a Senior Lecturer in the Department of Biotechnology and Food Engineering at the Technion--Israel Institute of Technology in Haifa, Israel.
Erika B. Smith, PhD, is the Technical Category Manager for the Dairy-Materials Development Group at General Mills, Inc in Champlin, Minnesota.
Somjit Surapat, PhD, is the Head of the Department of Food Science and Technology ath Kasetsart University in Bangkok, Thailand.
Alan Titchenal, PhD, CNS, is an Instructor and Nutrition Specialist in the Department ofHuman Nutrition, Food, and Animal Sciences at the University of Hawaii in Manoa. He has co-authored three previous books on nutrition and fitness.
Fidel Toldra, PhD, is a Research Professor and the Head of the Laboratory of Meat Science at the Institute of Agrochemistry and Technology of Food (CSIC) in Valencia, Spain, and is also Associate Professor of Food Technology at the Polytechnical University of Valencia.