<p>Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition</p><p>Y. H. Hui, E. Özgül Evranuz</p><p>ISBN 9781439849040 - CAT# K12217 CRC Press, 17 de mai de 2012 - 821 pages</p><p>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...... </p><p>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 pág. 710-725</p><p>Table of Contents Introduction 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</p><p>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</p><p>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. Mojovi</p><p>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</p><p>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 (Ş algam); 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</p><p>44.4 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 (pag. 710-725)</p><p>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 Index</p>