Advances in Vinegar Production |
|
| Editor:
| Bekatorou, Argyro |
| Series title: | Contemporary Food Engineering Ser. |
| ISBN: | 978-1-351-20847-5 |
| Publication Date: | Sep 2019 |
| Publisher: | Taylor & Francis Group
|
| Imprint: | CRC Press |
| Book Format: | Digital (delivered electronically) |
| List Price: | USD $210.00USD $315.00USD $235.00 |
Book Description:
|
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,...
More Description
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.