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Advances in Vinegar Production 1st Edition Argyro Bekatorou (Editor)

Name: Advances in Vinegar Production 1st Edition Argyro Bekatorou (Editor)
SKU: EB-11906980
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Advances in Vinegar Production 1st Edition Argyro Bekatorou (Editor) Digital Instant Download

Author(s): Argyro Bekatorou (Editor)

ISBN(s): 9780815365990, 9781351208444, 9781351208451, 9781351208468, 9781351208475, 0815365993, 1351208446, 1351208454, 1351208462

Edition: 1

File Details: PDF, 23.24 MB

Year: 2020

Language: English

SKU: EB-11906980 Category: Technique - Food Manufacturing Tags: 1351208454, 1st Edition, 9781351208451, Advances in Vinegar, Argyro Bekatorou (Editor)

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ISBN-10 : 1351208454
ISBN-13 : 9781351208451
Author : Argyro Bekatorou

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.

Table of contents:

Chapter 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 Identification of 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