Handbook of Plant-Based Fermented Food and Beverage Technology: 2nd Edition (Hardback) book cover

Handbook of Plant-Based Fermented Food and Beverage Technology

2nd Edition

Edited by Y. H. Hui, E. Özgül Evranuz

CRC Press

821 pages | 143 B/W Illus.

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pub: 2012-05-17
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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 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


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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