000			03242ntdaa2200313 ab4500
999			_c1991 _d1991
003			UnInEc
005			20180813112715.0
006			a||||g ||i| 00| 0
008			140501s9999 mx ||||f |||| 00| 0 spa d
020			_a9781439844960
040			_aCIBESPAM MFL
041			_aSpa
082			_a641 _bC518 _c2014
100			_aChen, Jian.
245			_aSolid state fermentation for foods and beverages.
260			_aBoca Raton _bTaylor & Francis _c2014
300			_axv, 391 páginas; _bFotografías, Ilustraciones, _c25 cm;
490			_aFermented foods and beverages
504			_aIncluye bibliografía
505			_aChapter 1. History and Development of Solid-State Fermentation, Song Liu, Dongxu Zhang, Jian Chen, and Yang Zhu Chapter 2. Bioreactors of Solid-State Fermentation, Ganrong X u and Bobo Zhang Chapter 3. Process Engineering of Solid-State Fermentation, Long Liu. Chapter 4. History of Solid-State Fermented Foods, and Beverages, Song Liu, Dongxu Zhang, Jian Chen, and Yang Zhu. Chapter 5. Solid-State Fermented Food of Animal Origin, Peng Zhou, Dasong Liu, Yingjia Chen, and Tiancheng Li Chapter 6. Solid-State Fermented Soybean, YongQiang Cheng and BeiZhong Hn. Chapter 7. Fermented Vegetables, Fang Fang. Chapter 8. Solid-State Fermented Condiments and Pigments, Ganrong Xu and Bobo Zhang. Chapter 9. Solid-State Fermented Alcoholic Beverages, Xiaoqing Mu, Yan Xu, Wenlai Fan, Haiyan Wang, Qun Wu, and Dong Wang. Chapter 10. Solid-State Food Fermentation and Sustainable Development, Xiaoming Liu and Peng Zhou
520			_aAlthough one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production. The 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. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation. Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.
650			_aFermentation
650			_aFoods
650			_aBeverages
650			_aProcess
700			_aZhu, Yang.
913			_aAAG _bCA _dGTSA
942			_2ddc _cBK