| Descript |
xx, 502 pages : illustrations, tables ; 24 cm |
|
text rdacontent |
|
unmediated rdamedia |
|
volume rdacarrier |
| Series |
Contemporary Food Engineering ; 1 |
|
Contemporary Food Engineering ; 1
|
| Bibliog. |
Includes bibliographical references and index |
| Contents |
Chapter 1 History and Current Issues of Vinegar -- Chapter 2 Types of Vinegars -- Chapter 3 The Biochemistry of Vinegar Production -- Chapter 4 Advances in Enumeration and Identificationof Vinegar Cultures -- Chapter 5 Raw Materials and Pretreatment Methods for Vinegar Production -- Chapter 6 Current Industrial Vinegar Production: Acetators, Processes, and Consumables -- Chapter 7 Advances in Immobilized Biocatalyst Technologies for Vinegar Production -- Chapter 8 Solid-State Fermentation systems for Vinegar Production -- Chapter 9 Current Trends in Balsamic/Aged Vinegar Production and Research -- Chapter 10 Vinegar Production in China -- Chapter 11 Current Aspects of Wine/Raisin Vinegar Production and Fields of Improvement -- Chapter 12 Cider Vinegar Production -- Chapter 13 Vinegars Made with Kefir -- Chapter 14 Innovative Vinegar Products -- Chapter 15 Modeling and Optimization of Acetic Acid Fermentation -- Chapter 16 Post-Fermentation Treatments of Vinegars -- Chapter 17 Vinegar Aroma Profile and Analysis -- Chapter 18 Health Benefits of Vinegars -- Chapter 19 Dilution Water in the Vinegar Industry -- Chapter 20 Rapid Detection Methods for Online Monitoring of Vinegar Fermentations -- Chapter 21 Fraud, Quality, and Methods for Characterization and Authentication of Vinegars -- Chapter 22 Life Cycle Assessment in the Vinegar Sector |
| Subject |
Vinegar
|
|
Food science
|
|
Acids -- Analysis
|
| Alt Author |
Bekatorou, Argyro, editor
|
| ISBN |
9780815365990 |
| Call # |
664.55 A244 2020 |
|
