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 attention,...
| Otros Autores: | , |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
CRC Press
[2014]
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| Edición: | 1st ed |
| Colección: | Fermented foods and beverages series
Fermented Foods and Beverages Series |
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009755102806719 |
| Sumario: | 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-- |
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| Notas: | Description based upon print version of record. |
| Descripción Física: | 1 online resource (404 p.) |
| Bibliografía: | Includes bibliographical references. |
| ISBN: | 9781040053423 9780429063794 9781439844960 |
