Handbook of Fermented Food and Beverage Technology Two Volume Set: 2nd Edition (Hardback) book cover

Handbook of Fermented Food and Beverage Technology Two Volume Set

2nd Edition

Edited by Y. H. Hui, E. Özgül Evranuz

CRC Press

1,536 pages | 270 B/W Illus.

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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


About the Editors

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 Istanbul 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.

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