2nd Edition

Handbook of Fermented Food and Beverage Technology Two Volume Set

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ISBN 9781466561458
Published May 21, 2012 by CRC Press
1536 Pages 270 B/W Illustrations

USD $455.00

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Book Description

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources.

Each book in the set begins by describing fermented product manufacturing before delving into more specialized topics.

Handbook of Plant-Based Fermented Food and Beverage Technology explores:

  • Soy beverages and sauce, soymilk, and tofu
  • Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits
  • Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers
  • Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer
  • Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages
  • Ingredients such as proteolytic bacteria, enzymes, and probiotics

Handbook of Animal-Based Fermented Food and Beverage Technology discusses:

  • Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives
  • Exopolysaccharides and fermentation ecosystems
  • Fermented milk, koumiss, laban, yogurt, and sour cream
  • Meat products, including ham, salami, sausages, and Turkish pastirma
  • Malaysian and Indonesian fermented fish products
  • Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier

Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, this work is an essential reference distilling the most critical information on this food sector.

Table of Contents


Fermented Plant Products and Their Manufacturing; Y. H. Hui
Flavors and Food Fermentation; S. Q. Liu
Fermentation and Biopreservation of Plant- Based Foods with Lactic Acid Bacteria; L. Fan and L. Truelstrup Hansen
Plant-Based Fermented Foods and Beverages of Asia; J. P. Tamang
Soy Products
Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap; H. N. Lioe, A. Apriyantono, and M. Yasuda
Synbiotic Soy Beverages: Principles and Sensory Attributes; O. L. Mondragón-Bernal, F. M. Filho, J. G. Lembi Ferreira Alves, and M. I. Rodrigues
Thua Nao
: A Traditional Thai Fermented Soy Product; E. Chukeatirote, K. Dajanta, and A. Apichartsrangkoon
Soymilk and Tofu Manufacturing; S. K. C. Chang and Z. Liu
Fruits and Fruit Products
Sensory Analysis of Fruit and Fermented Fruit Product Flavors; S.-Y. Lee, L. Allgeyer, E. Neely, and J. Kreger
Wine Fermentation and Production; J. J. Rodríguez-Bencomo, M. Á. Pozo-Bayón, and M. V. Moreno-Arribas
Fermentation of Caper Products; R. Pérez Pulido, N. Benomar, M. Martínez Cañamero, H. Abriouel, and A. Gálvez
Apple Cider Fermentation; A. Nogueira and G. Wosiacki
Fermentation and Cashew Apple Juice; A. L. Fernandes Pereira and S. Rodrigues
Production and Characterization of Wine from Mango (Mangifera indica L.) Fruit Juice; L. Veeranjaneya Reddy and O. V. Sarathi Reddy
Stone Fruit: Wine and Brandy; V. K. Joshi, R. Sharma, and G. S. Abrol
Fermentation of Olive Fruit; F. N. Arroyo-López, J. Bautista-Gallego, V. Romero-Gil, J. M. Baquero, P. García-García, R. Jiménez-Díaz, A. López- López, F. Rodríguez-Gómez, and A. Garrido-Fernández
Noni Fruits; S.Nelson
Wine Production in the United States: Regulatory Requirements; Y. H. Hui
Vegetables and Vegetable Products
Vegetable Fermentation with Economical Significance in South America: Use of Ensilage as a Probiotic Vehicle; M. E. Arena, A. L. Apás, and S. N. González
Fermented Red Beet Juice; Z. Zalán, A. Halász, and Á. Baráth
Health Benefits of Fermented Vegetable Juices; M. Rakin, M. Vukašinović Sekulić, and L. Mojović Almagro Eggplant: From Homemade Tradition to Small-Scale Industry; S. Seseña and M. Llanos Palop
Olives in Commerce in the United States; Y. H. Hui
Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection; Y. H. Hui
Canned Sauerkraut: Manufacturing, Inspection, and Grade Standards; Y. H. Hui
Mexican Jalapeño Pepper: Properties, Manufacture, and Flavor; K. González-Quijano, L. Parada-Dorantes, L. Dorantes-Alvarez, H. Hernández-Sánchez, and M. E. Jaramillo-Flores
Cereals and Cereal Products
Fermented Bread; W. Zhou and N. Therdthai
Sourdough Bread; Å. Solvej Hansen
Liquid Sourdough Fermentation; P. Carnevali, F. Minervini, and A. Corsetti
Chinese Fermented Rice Noodles; Y. Yang
Boza: A Traditional Cereal-Based, Fermented Turkish Beverage; S. Yegin and M. Fernández-Lahore
Chinese Steamed Buns; S. Keeratipibul and N. Luangsakul
Whiskey Manufacture; Y. H. Hui
Beer Production in the United States: Regulatory Requirements; Y. H. Hui
Distilled Spirits Production in the United States: Regulatory Requirements; Y. H. Hui
Specialty Products
Traditional Balsamic Vinegar: A Microbiological Overview; L. Solieri, M. Gullo, and P. Giudici
Palm Wine; M. Ciani, M. Stringini, and F. Comitini
Brazilian Cachaça: Fermentation and Production; F. Badotti, F. C. O. Gomes, and C. A. Rosa
Brick Tea; H. Mo and X. Liang
Shalgam (Şalgam); H. Erten and H. Tanguler
Fermented Coconut Milk and Coconut Oil; A. A. Aziz, R. Aziz, M. R. Sarmidi, C. L. Suan, N. Arbainah S. Annuar, N. M. Noor, and N. A. Nor
Coffee Fermentation; R. F. Schwan, C. F. Silva, and L. R. Batista
Pulque Fermentation; A. Escalante, M. Giles-Gómez, G. E. Flores, V. M. Acuña, R. Moreno-Terrazas, A. López-Munguía, and P. Lappe-Oliveras
Probiotic Nondairy Beverages; C. R. Soccol, J. De Dea Lindner, C. Tiemi Yamaguishi, M. Rigon Spier, L. Porto de Souza Vandenberghe, and V. Thomaz Soccol
Fermentation and Food Ingredients
Fresh and Fermented Vegetables as a Source of Proteolytic Bacteria; C. E. Kotlar, M. V. Agüero, A. G. Ponce, O. Pérez Borla, and S. I. Roura
Soymilk Fermentation and Enzyme Production; M. S. Garro and G. Savoy de Giori
Microorganisms and Microbially Derived Ingredients Used in Foods; Y. H. Hui


Fermented Animal Products and Their Manufacture; Y. H. Hui
Dairy Starter Cultures; A. Rodríguez, B. Martínez, and J. E. Suárez
Microorganisms and Food Fermentation; G. Giraffa and D. Carminati
Animal-Based Fermented Foods of Asia; J. P. Tamang
Leuconostoc and Its Use in Dairy Technology; D. Hemme
Food Fermentation and Production of Biopreservatives; M. Papagianni
Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria; P. Ruas-Madiedo, B. Sánchez, C. Hidalgo-Cantabrana, A. Margolles, and A. Laws
Fermentation Ecosystems; R. Scott
Fermented Milk and Semisolid Cheeses
Fermentation and Koumiss; W. Zhang and H. Zhang
Traditional Finnish Fermented Milk "Viili"; M. Kahala and V. Joutsjoki
Production of Laban; C. Béal and G. Chammas
Yogurt; Ramesh C. Chandan and K. R. Nauth
Sour Cream and Crème Fraîche; L. Meunier-Goddik
Fresh Cheese; L. Meunier-Goddik
Cottage Cheese: Fundamentals and Technology; E. A. Araújo, A. C. dos Santos Pires, M. S. Pinto, and A. F. de Carvalho
Teleme Cheese; E. C. Pappa and G. K. Zerfiridis
Goat Milk Cheeses; E. Litopoulou-Tzanetaki
Acidified Milk, Sour Cream, and Cream Cheese: Standards, Grades, and Specifications; Y. H. Hui
Cottage Cheese and Yogurt: Standards, Grades, and Specifications; Y. H. Hui
Solid Cheeses
Cheddar and Related Hard Cheeses; S. Clark and S. Agarwal
Traditional Greek Feta; A. Polychroniadou-Alichanidou
Reggianito Cheese: Hard Cheese Produced in Argentina; G. A. Sihufe, A. C. Rubiolo, and S. E. Zorrilla
Fiore Sardo Cheese; P. Deiana and N. Pasqualina Mangia
Zamorano Cheese; D. Fernández, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, and J. M. Fresno Baro
Hispánico Cheese; S. Garde, M. Ávila, A. Picon, and M. Nuñez
Asiago and Other Cheeses: Standards, Grades, and Specifications; Y. H. Hui
Gouda and Other Cheeses: Standards, Grades, and Specifications; Y. H. Hui
Muenster and Other Cheeses: Standards, Grades, and Specifications; Y. H. Hui
Semi-Soft Pasteurized and Other Cheeses: Standards, Grades, and Specifications; Y. H. Hui
U.S. Dairy Processing Plants: Safety and Inspection; Y. H. Hui
Meat and Fish Products
Meat Fermentation; L. Cocolin and K. Rantsiou
Dry-Cured Ham; F. Toldrá
Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits; L. Aquilanti, C. Garofalo, A. Osimani, and F. Clementi
Mold-Ripened Sausages; K. Incze
Ecosystem of Greek Spontaneously Fermented Sausages; G.-J. E. Nychas, E. H. Drosinos, and S. Paramithiotis
Formulations for Fermented Sausages with Health Attributes; D. Ansorena and I. Astiasarán
Turkish Pastirma: A Dry-Cured Beef Product; E. Obuz, L. Akkaya, and V. Gök
Chinese Fermented Meat Products; M.-J. Chen, R.-J. Tu, H.-Y. Wu, and C.-M. Tien
Sucuk: Turkish Dry-Fermented Sausage; H. Bozkurt and K. B. Belibağlı
Safe Practices for Sausage Production in the United States; Y. H. Hui
Malaysian Fermented Fish Products; N. Huda
Indonesian Fermented Fish Products; N. Huda
Probiotics and Fermented Products
Probiotics: An Overview; Y. H. Hui
Cheese as Probiotic Carrier: Technological Aspects and Benefits; F. C. A. Buriti, C. Hoch Batista de Souza, and S. M. Isay Saad

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Y. H. Hui received his Ph.D. degree from the University of California at Berkeley. He is currently a senior scientist with the consulting firm of Science Technology System in West Sacramento, California. He has authored, coauthored, edited, or coedited more than 30 books in food science, food technology, food engineering, and food laws, including Handbook of Food Product Manufacturing and Handbook of Food Science, Technology, and Engineering. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and is currently a consultant for the food industries, with an emphasis on food sanitation and food safety.

E. Özgül Evranuz is a professor (1994–present) of food processing at the Food Engineering Department of İstanbul Technical University (ITU), Turkey. After graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is one of the founders of the Food Engineering Department of ITU. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.