Advances in vinegar production /
In 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 tec...
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| Other Authors: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
2020.
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| Edition: | First edition. |
| Series: | Contemporary Food Engineering ;
1 |
| Subjects: | |
| Online Access: | Taylor & Francis OCLC metadata license agreement |
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Add Tag | Summary: | In 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. |
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| Physical Description: | 1 online resource (xx, 502 pages). |
| ISBN: | 9781351208475 1351208470 9781351208468 1351208462 9781351208444 1351208446 9781351208451 1351208454 |
Technologies for value addition in food products and processes /