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Asian Foods  

M.J. Rob Nout, Bei-Zhong Han, and Cherl-Ho Lee

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article discusses the fermentation process for Asian foods, with particular emphasis on fermented food products made from major primary produce such as soybeans, cereals, and meat. A ... More

Beer Fermentations  

Thomas H. Shellhammer

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article discusses the complex science, culture and tradition, technology, and skills involved in beer fermentation. It begins with an overview of the history of malting and brewing as ... More

Brandy, Cognac, and Armagnac  

N.V. Bougas, P. van Rensburg, C.L.C. Snyman, and M. G. Lambrechts

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article discusses the production of cognac, armagnac, and brandy. It first provides an overview of brandy as a category in the global spirits market before describing how cognac, ... More

Bread  

E. Zannini, A. Moroni, M. Belz, A. Faltermaier, and E. K. Arendt

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article focuses on the processing of breads. It first provides a historical overview of breadmaking, noting that the process of making bread in ancient times is not all very different ... More

Cidermaking  

Andrew G.H. Lea

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article discusses the procedures involved in cidermaking. It first provides an overview of the history and definition of cider before considering raw materials used in making cider, ... More

Cocoa  

Rosane F. Schwan and Disney R. Dias

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article deals with the production of cocoa and chocolate. Cocoa beans are the raw material for chocolate and cocoa-derived products. Cocoa trees are native to equatorial climate ... More

Coffee  

Rosane F. Schwan, Cristina F. Silva, and Luis R. Batista

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article discusses the production process for coffee, the most important commodity traded in world markets after petroleum. Coffee beverages offer potential beneficial effects on human ... More

Fermentations to Produce Flavors and Other Components for Use In Foods  

Robert E. Ward

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article considers the fermentation of flavors and other components for use in foods and beverages. It first provides an overview of the types of fermentations performed for food ... More

Fermented Fishery Products  

Jirawat Yongsawatdigul, Dong-Soo Kim, Somjintana Tungkawachara, and Jae W. Park

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article discusses the manufacturing process for fermented fishery products primarily representing east Asia (South Korea) and southeast Asia (Tailand), with particular emphasis on the ... More

Fermented Meats  

Friedrich-Karl Lücke

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article discusses the manufacture and microbial ecology of fermented meats as well as the factors affecting their safety and sensory quality. Fermented meats are produced by the ... More

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