Handbook of food and beverage fermentation technology-猫眼课题宝

DOI：

10.1201/9780203913550

发表时间：

2004-03

期刊：

影响因子：

通讯作者：

中科院分区：

其他

文献类型：

作者：

Y. Hui;L. Meunier-Goddik;Öse Solvejg Hansen;J. Josephsen;W. Nip;P. Stanfield;F. Toldrá

第 1 部分：培养产品：历史、原理和应用食品发酵的起源和历史，K.S.斯坦克劳斯微生物公司，E.B.汉森发酵剂和发酵产品，J. Josephsen 和 Lene Jespersen 发酵产品制造，W-K。发酵产品的压区质量和风味，G. Smit，J.T.M.沃特斯，W.C.梅杰第二部分。半固态培养乳制品半固态培养乳制品：原理和应用，D. Patel 和 M. Walker Yogurt，K.R. Nauth 酸奶油和鲜奶油，L. Meunier-Goddik 酸奶和酸奶油：操作程序和加工设备，S. Clark 和 V.C. Plotka Fromage Frais，L. Meunier-Goddik 半固体培养乳制品：包装、质量保证和卫生，Y. Zhu 第三部分。固体培养乳制品《奶酪生产原理》、E.W. Nielsen 传统希腊羊乳酪、A. Polychroniadou-Alichanidou 切达干酪、J.M. Banks 和 A.G. Williams 用嗜温 DL 发酵剂制成的半硬斯堪的纳维亚奶酪、Y. Ardo 奶酪用嗜热乳酸发酵剂制成、S. Lortal 奶酪制造：操作程序和加工设备，J.M.B. Kristensen、E.W. Nielsen 和 J. Josephsen 奶酪包装、G. Mortensen、G. Bertelsen 和 P.V.尼尔森奶酪生产：质量控制和卫生，S. Lillevang 第 IV 部分。发酵肉肉类发酵：原理与应用，D. Demeyer 干腌火腿，F. Toldra 半干发酵香肠，J.G. Sebranek 干发酵香肠、R. Talon、S. Leroy-Setrin 和 S. Fadda 霉熟香肠、K. Incze 肉制品加工：操作程序和加工设备、P. Bladini 发酵和干腌肉：包装和质量控制、F. Toldra、R. Gavara 和 J.M. Lagaron 肉类加工厂卫生、N.G.万豪第五部分：发酵豆制品发酵豆制品：概述，K. Liu 酱油：制造和生化变化，T-C。黄和D-F。 Teng 发酵整粒大豆和豆酱，D-F。滕，C-S。林和P-C。谢家豆腐：腐乳和臭豆腐，D-F。滕，C-S。林和P-C。 Hsieh Tempeh：“另一种”白豆饼，S. Tibbott 第四部分。发酵蔬菜发酵：原理和微生物，K-Y。黎族泡菜：芥菜及其衍生产品，R.Y-Y。邱泡菜，K-Y。帕克和 H-S。 Cheigh 墨西哥辣椒通过发酵或腌制保存，R.M.G.卡布雷拉酸菜，Y.D.美国 Hang Pickle 制造：质量保证和机构检查，Y.H.惠第七部分。发酵谷物食品面包酵母，B. Poitrenaud 发酵谷物功能食品，H. Salovaara 和 L. Simonson Sourdough Bread，A...S。面包生产中的汉森发酵面团，F. Meuser 和 M. Valentin 包装、烘焙产品的质量控制和卫生，P.V. Nielsen Kenkey：一种非洲发酵玉米产品，M. Halm, W.K. Amoa-Awua 和 M. Jakobsen 第八部分。饮料发酵液态奶制品，V.V. Mistry 部分发酵茶，T. Kan, Y, Tsai, R. Chang。和W-K。尼普威士忌，M.亨德森

PART 1. CULTURED PRODUCTS: HISTORY, PRINCIPLES, AND APPLICATIONS Origin and History of Food Fermentations, K.S. Steinkraus Microorganisms, E.B. Hansen Starter Cultures and Fermented Products, J. Josephsen and Lene Jespersen Manufacture of Fermented Products, W-K. Nip Quality and Flavor of Fermented Products, G. Smit, J.T.M. Wouters, and W.C. Meijer PART II. SEMISOLID CULTURED DAIRY PRODUCTS Semisolid Cultured Dairy Products: Principles and Applications, D. Patel and M. Walker Yogurt, K.R. Nauth Sour Cream and Creme Fraiche, L. Meunier-Goddik Yogurt and Sour Cream: Operational Procedures and Processing Equipment, S. Clark and V.C. Plotka Fromage Frais, L. Meunier-Goddik Semisolid Cultured Dairy Products: Packaging, Quality Assurance, and Sanitation, Y. Zhao PART III. SOLID CULTURED DAIRY PRODUCTS Principles of Cheese Production, E.W. Nielsen Traditional Greek Feta, A. Polychroniadou-Alichanidou Cheddar Cheese, J.M. Banks and A.G. Williams Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter, Y. Ardo Cheeses Made with Thermophilic Lactic Starters, S. Lortal Manufacture of Cheese: Operational Procedures and Processing Equipment, J.M.B. Kristensen, E.W. Nielsen, and J. Josephsen Packaging of Cheese, G. Mortensen, G. Bertelsen, and P.V. Nielsen Cheese Production: Quality Control and Sanitation, S. Lillevang PART IV. FERMENTED MEATS Meat Fermentation: Principles and Applications, D. Demeyer Dry-Cured Ham, F. Toldra Semidry Fermented Sausages, J.G. Sebranek Dry-Fermented Sausages, R. Talon, S. Leroy-Setrin, and S. Fadda Mold-Ripened Sausages, K. Incze Meat Products Processing: Operational Procedures and Processing Equipment, P. Bladini Fermented and Dry-Cured Meat: Packaging and Quality Control, F. Toldra, R. Gavara, and J.M. Lagaron Meat Processing Plant Sanitation, N.G. Marriott PART V. FERMENTED SOY PRODUCTS Fermented Soy Products: An Overview, K. Liu Soy Sauce: Manufacturing and Biochemical Changes, T-C. Huang and D-F. Teng Fermented Whole Soybeans and Soybean Paste, D-F. Teng, C-S. Lin, and P-C. Hsieh Fermented Tofu: Sufu and Stinky Tofu, D-F. Teng, C-S. Lin, and P-C. Hsieh Tempeh: The "Other" White Beancake, S. Tibbott PART IV. FERMENTED VEGETABLES Fermentation: Principles and Microorganisms, K-Y. Li Chinese Pickles: Leaf Mustard and Derived Products, R.Y-Y. Chiou Kimchi, K-Y. Park and H-S. Cheigh Jalapeno Pepper Preservation by Fermentation or Pickling, R.M.G. Cabrera Sauerkraut, Y.D. Hang Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection, Y.H. Hui PART VII. FERMENTED CEREAL FOODS Baker's Yeast, B. Poitrenaud Fermented Cereal-Based Functional Foods, H. Salovaara and L. Simonson Sourdough Bread, A...S. Hansen Fermented Doughs in Bread Production, F. Meuser and M. Valentin Packaging, Quality Control, and Sanitation of Bakery Products, P.V. Nielsen Kenkey: An African Fermented Maize Product, M. Halm, W.K. Amoa-Awua, and M. Jakobsen PART VIII. BEVERAGES Fermented Liquid Milk Products, V.V. Mistry Partially Fermented Tea, T. Kan, Y, Tsai, R. Chang. and W-K. Nip Whiskey, M. Henderson

Handbook of food and beverage fermentation technology

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