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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

Liqueurs  

M. Luisa González-Sanjosé

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article focuses on the production of liqueur. It first considers the definition of liqueurs, focusing on three parameters—alcoholic strength, sweetness, and flavoring—that ... More

Microbial Biomass Protein  

Mauricio Mora-Pale, Mariano García-Garibay, and Eduardo Bárzana

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article examines the types of microorganisms used to produce microbial biomass protein (MBP), along with their physiology, growth parameters, nutritional requirements, and ... More

Other Dairy Products: Yogurt, Kefir, Kumys  

Nagendra P. Shah

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article focuses on the fermentation of three dairy products: yogurt, kefir, and kumys. Yogurt is made from a heat-treated yogurt mix with the help of a starter culture consisting of ... More

Rum  

Louis Fahrasmane

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article discusses the production of rum. It begins with an overview of the nature of rum, focusing on its characteristics, quality criteria, and market styles, before discussing the ... More

Tea  

P. Okinda Owuor

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article focuses on the process of tea fermentation. Tea beverages are processed from the young tender shoots of Camellia sinensis L. O. Kuntze. Because of its subtle flavors and ... More

Vegetable Fermentations  

Brian J.B. Wood

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article focuses on vegetable fermentations. It begins with a number of propositions; for example, two of the most commercially important raw materials, olives and cucumbers (dill ... More

Vinegar  

Maria Plessi and Giulia Papotti

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article focuses on vinegar fermentation. The term vinegar refers to numerous products that include wine, malt, and cider vinegar, along with alcohol-derived vinegars, balsamic and ... More

Whisky  

Frances R. Jack

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article discusses the stages involved in the production of whiskey/whisky, the world’s leading category of distilled beverages. It first provides an overview of differences that exist ... More

Wine  

David W. Jeffery and Kerry L. Wilkinson

Print publication date:
Sep 2014
Online publication date:
Jul 2018
This article discusses wine as the product of complete or partial fermentation of grapes. It first provides an overview of the wine regions around the world, often designated as Old World ... More

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