000			03787cam a2200505Ki 4500
001			9781351208475
003			FlBoTFG
005			20220531132430.0
006			m o d
007			cr cnu|||unuuu
008			190923s2020 enk o 000 0 eng d
040			_aOCoLC-P _beng _erda _epn _cOCoLC-P
020			_a9781351208475 _q(electronic bk.)
020			_a1351208470 _q(electronic bk.)
020			_a9781351208468 _q(electronic bk. : PDF)
020			_a1351208462 _q(electronic bk. : PDF)
020			_a9781351208444 _q(electronic bk. : Mobipocket)
020			_a1351208446 _q(electronic bk. : Mobipocket)
020			_a9781351208451 _q(electronic bk. : EPUB)
020			_a1351208454 _q(electronic bk. : EPUB)
020			_z9780815365990
035			_a(OCoLC)1120721673
035			_a(OCoLC-P)1120721673
050		4	_aTP429
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	4	_a664/.55 _223
245	0	0	_aAdvances in vinegar production / _cedited by Argyro Bekatorou.
250			_aFirst edition.
264		1	_aBoca Raton : _bCRC Press, _c2020.
300			_a1 online resource (xx, 502 pages).
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	0		_aContemporary Food Engineering ; _v1
505	0		_aChapter 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 aand 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.
520			_aIn industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed.
588			_aOCLC-licensed vendor bibliographic record.
650		7	_aTECHNOLOGY / Food Science _2bisacsh
650		0	_aVinegar.
650		0	_aVinegar industry.
700	1		_aBekatorou, Argyro, _eeditor.
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9781351208475
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999			_c72266 _d72266