Solid state fermentation for foods and beverages:
Preface: "Solid-state fermentation (SSF) is one of the oldest microbial technologies that have been applied in food processing, although neglected for a long time. SSF technology was originated from China dating back thousands of years. For the past ten years, SSF has again attracted much atten...
Gespeichert in:
| Weitere beteiligte Personen: | , |
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| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
| Veröffentlicht: |
Boca Raton
CRC Press
[2014]
|
| Schriftenreihe: | Fermented foods and beverages series
2 |
| Schlagwörter: | |
| Links: | https://learning.oreilly.com/library/view/-/9781439844960/?ar |
| Zusammenfassung: | Preface: "Solid-state fermentation (SSF) is one of the oldest microbial technologies that have been applied in food processing, although neglected for a long time. SSF technology was originated from China dating back thousands of years. For the past ten years, SSF has again attracted much attention, due to energy crisis and environmental pollution. Scientists are trying to explore the mechanisms in the fermentation process through multidisciplinary and different research tools. Based on a series of established mathematical models, new design concept for SSF bioreactors and process control strategies have been proposed, which make SSF technology to reach new levels. Food and beverage production is an important application field of SSF technology, which has been received widespread interest. This book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. More emphasis has been allocated to describe Oriental traditional foods produced by SSF in Chapters 6, 8, and 9, such as sufu, vinegar, soy sauce, Chinese distilled spirit and rice wine. This is a special book for understanding Oriental traditional foods. In addition, this book has comprehensively incorporated the latest development and achievements in the field of SSF"-- |
| Beschreibung: | Includes bibliographical references and index |
| Umfang: | 1 Online-Ressource text file, PDF |
| ISBN: | 9781439844977 1439844976 9781466541726 1466541725 9780429063794 0429063792 9781439844960 |
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| 650 | 0 | |a Solid-state fermentation | |
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| language | English |
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| spelling | Solid state fermentation for foods and beverages edited by Jian Chen, Yang Zhu Boca Raton CRC Press [2014] ©20 ©2014 1 Online-Ressource text file, PDF Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Fermented foods and beverages series 2 Includes bibliographical references and index Preface: "Solid-state fermentation (SSF) is one of the oldest microbial technologies that have been applied in food processing, although neglected for a long time. SSF technology was originated from China dating back thousands of years. For the past ten years, SSF has again attracted much attention, due to energy crisis and environmental pollution. Scientists are trying to explore the mechanisms in the fermentation process through multidisciplinary and different research tools. Based on a series of established mathematical models, new design concept for SSF bioreactors and process control strategies have been proposed, which make SSF technology to reach new levels. Food and beverage production is an important application field of SSF technology, which has been received widespread interest. This book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. More emphasis has been allocated to describe Oriental traditional foods produced by SSF in Chapters 6, 8, and 9, such as sufu, vinegar, soy sauce, Chinese distilled spirit and rice wine. This is a special book for understanding Oriental traditional foods. In addition, this book has comprehensively incorporated the latest development and achievements in the field of SSF"-- Solid-state fermentation Fermentation Food Analysis Fermentation en milieu solide Aliments ; Analyse SCIENCE ; Chemistry ; Industrial & Technical TECHNOLOGY & ENGINEERING ; Chemical & Biochemical Food ; Analysis Chen, Jian 1962- HerausgeberIn edt Zhu, Yang 1955- HerausgeberIn edt 9781439844960 Erscheint auch als Druck-Ausgabe 9781439844960 |
| spellingShingle | Solid state fermentation for foods and beverages Solid-state fermentation Fermentation Food Analysis Fermentation en milieu solide Aliments ; Analyse SCIENCE ; Chemistry ; Industrial & Technical TECHNOLOGY & ENGINEERING ; Chemical & Biochemical Food ; Analysis |
| title | Solid state fermentation for foods and beverages |
| title_auth | Solid state fermentation for foods and beverages |
| title_exact_search | Solid state fermentation for foods and beverages |
| title_full | Solid state fermentation for foods and beverages edited by Jian Chen, Yang Zhu |
| title_fullStr | Solid state fermentation for foods and beverages edited by Jian Chen, Yang Zhu |
| title_full_unstemmed | Solid state fermentation for foods and beverages edited by Jian Chen, Yang Zhu |
| title_short | Solid state fermentation for foods and beverages |
| title_sort | solid state fermentation for foods and beverages |
| topic | Solid-state fermentation Fermentation Food Analysis Fermentation en milieu solide Aliments ; Analyse SCIENCE ; Chemistry ; Industrial & Technical TECHNOLOGY & ENGINEERING ; Chemical & Biochemical Food ; Analysis |
| topic_facet | Solid-state fermentation Fermentation Food Analysis Fermentation en milieu solide Aliments ; Analyse SCIENCE ; Chemistry ; Industrial & Technical TECHNOLOGY & ENGINEERING ; Chemical & Biochemical Food ; Analysis |
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