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Solid state fermentation for foods a...

Chen, Jian.

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Solid state fermentation for foods and beverages

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Solid state fermentation for foods and beverages/ edited by Jian Chen, Yang Zhu.
其他作者:	Chen, Jian.
出版者:	Boca Raton :CRC Press, Taylor & Francis Group, : c2014.,
面頁冊數:	1 online resource :ill.
標題:	Solid-state fermentation -
電子資源:	https://www.taylorfrancis.com/books/9781439844977
ISBN:	9781439844977

Solid state fermentation for foods and beverages
Solid state fermentation for foods and beverages[electronic resource] /edited by Jian Chen, Yang Zhu. - 1st ed. - Boca Raton :CRC Press, Taylor & Francis Group,c2014. - 1 online resource :ill. - Fermented foods and beverages series ;2. - Fermented foods and beverages series ;2..

Includes bibliographical references and index.

"Solid-state fermentation (SSF) is one of the oldest microbial technologies that have been applied in food processing, although neglected for a long time. SSF technology was originated from China dating back thousands of years. For the past ten years, SSF has again attracted much attention, due to energy crisis and environmental pollution. Scientists are trying to explore the mechanisms in the fermentation process through multidisciplinary and different research tools. Based on a series of established mathematical models, new design concept for SSF bioreactors and process control strategies have been proposed, which make SSF technology to reach new levels. Food and beverage production is an important application field of SSF technology, which has been received widespread interest. This book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. More emphasis has been allocated to describe Oriental traditional foods produced by SSF in Chapters 6, 8, and 9, such as sufu, vinegar, soy sauce, Chinese distilled spirit and rice wine. This is a special book for understanding Oriental traditional foods. In addition, this book has comprehensively incorporated the latest development and achievements in the field of SSF"--Provided by publisher

ISBN: 9781439844977

LCCN: 2013038027Subjects--Topical Terms:

3315224
Solid-state fermentation

LC Class. No.: TP248.25.S64 / S57 2014

Dewey Class. No.: 660/.28449

Solid state fermentation for foods and beverages
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020 $a 9781439844977 $q (electronic bk.)
020 $a 1439844976 $q (electronic bk.)
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035 $a (OCoLC)868795444 $z (OCoLC)900200730
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040 $a UAB $b eng $c UAB $d E7B $d OCLCO $d COO $d OCLCF $d UMI
050 4 $a TP248.25.S64 $b S57 2014
082 0 4 $a 660/.28449 $2 23
245 0 0 $a Solid state fermentation for foods and beverages $h [electronic resource] / $c edited by Jian Chen, Yang Zhu.
250 $a 1st ed.
260 $a Boca Raton : $b CRC Press, Taylor & Francis Group, $c c2014.
300 $a 1 online resource : $b ill.
490 1 $a Fermented foods and beverages series ; $v 2
504 $a Includes bibliographical references and index.
520 $a "Solid-state fermentation (SSF) is one of the oldest microbial technologies that have been applied in food processing, although neglected for a long time. SSF technology was originated from China dating back thousands of years. For the past ten years, SSF has again attracted much attention, due to energy crisis and environmental pollution. Scientists are trying to explore the mechanisms in the fermentation process through multidisciplinary and different research tools. Based on a series of established mathematical models, new design concept for SSF bioreactors and process control strategies have been proposed, which make SSF technology to reach new levels. Food and beverage production is an important application field of SSF technology, which has been received widespread interest. This book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. More emphasis has been allocated to describe Oriental traditional foods produced by SSF in Chapters 6, 8, and 9, such as sufu, vinegar, soy sauce, Chinese distilled spirit and rice wine. This is a special book for understanding Oriental traditional foods. In addition, this book has comprehensively incorporated the latest development and achievements in the field of SSF"--Provided by publisher
588 $a Description based on print version record.
650 0 $a Solid-state fermentation $3 3315224
700 1 $a Chen, Jian. $3 1017444
700 1 $a Zhu, Yang, $d 1955- $3 3315222
830 0 $a Fermented foods and beverages series ; $v 2. $3 3315223
856 4 0 $u https://www.taylorfrancis.com/books/9781439844977