Chapter 2. Fermented Products and Their Manufacture

  1. Y. H. Hui Senior Scientist
  1. Wai-Kit Nip

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch2

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Nip, W.-K. (2006) Fermented Products and Their Manufacture, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch2

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Department of Molecular Biosciences and Bioengineering, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, 1955 East–West Road, Honolulu, HI 96822, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • fermented products and their manufacture;
  • fermented cereal products;
  • biotechnology application in fermented food manufacture

Summary

This chapter contains sections titled:

  • Introduction

  • Fermented Dairy Products

  • Meat Products

  • Fermented Cereal Products (Breads and Related Products)

  • Fermented Soy Products

  • Fermented Vegetables

  • Application of Biotechnology in the Manufacturing of Fermented Foods

  • Process Mechanization in the Manufacture of Fermented Foods

  • References

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