Handbook of Plant-Based Fermented Food and Beverage Technology  book cover
2nd Edition

Handbook of Plant-Based Fermented Food and Beverage Technology

ISBN 9781439849040
Published May 17, 2012 by CRC Press
821 Pages 143 B/W Illustrations

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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 Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources.

The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including:

  • 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

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, the book 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

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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.