| Description |
1 online resource (523 pages) |
| Series |
Contemporary Food Engineering Ser. ; v. 1 |
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Contemporary Food Engineering Ser
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| Contents |
Cover; Half Title; Series Page; Title Page; Copyright Page; Contents; Series Preface; Series Editor; Preface; Editor Bio; List of Contributors; 1: History and Current Issues of Vinegar; 1.1 Introduction; 1.2 History and the Development of Vinegar; 1.3 Vinegar Market and Statistics; 1.4 Uses of Vinegar; 1.5 Definitions and Legislation on Vinegar; 1.6 Authentication of Vinegar; 1.7 Geographical Indication of Vinegar; 1.8 Functional Components and Health Benefits of Vinegar; 1.8.1 Volatile Compounds of Vinegar; 1.8.2 Bioactive Compounds of Vinegars |
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1.8.3 Bioactivities and Health Benefits of Vinegar1.9 Current Trends in Vinegar Production; Acknowledgments; References; 2: Types of Vinegars; 2.1 Introduction; 2.2 Types of Vinegars; 2.2.1 Wine Vinegars; 2.2.2 Sherry Wine Vinegars; 2.2.3 Balsamic Vinegars; 2.2.4 Cider Vinegars; 2.2.5 Rice/Cereal Vinegars; 2.2.6 Malt Vinegars; 2.2.7 Tropical Fruit Vinegars; Acknowledgments; References; 3: The Biochemistry of Vinegar Production; 3.1 Introduction; 3.2 Alcoholic Fermentation; 3.2.1 The Yeast Saccharomyces cerevisiae; 3.3 Acetification; 3.3.1 Acetic Acid Bacteria |
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3.3.2 Factors that Affect the Acetous Fermentation3.3.2.1 Oxygen; 3.3.2.2 Temperature; 3.3.2.3 pH; Acknowledgments; References; 4: Advances in Enumeration and Identification of Vinegar Cultures; 4.1 Introduction; 4.2 Microbial Diversity and Isolation: Classical and Molecular Methods; 4.3 AAB Isolation; 4.4 AAB Identification; 4.5 AAB Typing; 4.6 Culture-Independent Techniques for the Enumeration and Identification of AAB; 4.6.1 Direct Epifluorescence Technique (DEFT); 4.6.2 Fluorescence In Situ Hybridization (FISH); 4.6.3 Flow Cytometry |
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4.6.4 Denaturing Gradient Gel Electrophoresis-PCR (DGGE-PCR) and Temperature Gradient Gel Electrophoresis-PCR (TGGE-PCR)4.6.5 Real Time or Quantitative PCR (Q-PCR); 4.6.6 Massive Sequencing; 4.7 Concluding Remarks; References; 5: Raw Materials and Pretreatment Methods for Vinegar Production; 5.1 Introduction; 5.2 Types of Raw Materials; 5.2.1 Wine; 5.2.2 Apples/Cider; 5.2.3 Other Fruit; 5.2.4 Ginger; 5.2.5 Vegetables; 5.2.6 Cereals; 5.3 Pretreatment of Raw Materials for Vinegar Production; 5.3.1 Direct Fermentation; 5.3.2 Saccharification; 5.3.3 Juice Extraction from Fruits and Vegetables |
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5.3.4 Fiber and Bioactive Compounds Removal5.3.5 Concentrate Production and Dilution; 5.3.6 Clarification; 5.4 Conclusions; References; 6: Current Industrial Vinegar Production: Acetators, Processes, and Consumables; 6.1 Introduction; 6.2 Current Vinegar Production Methods and Research; 6.2.1 The Slow ("Orléans" or "French") Methods; 6.2.1.1 Current "Orléans" Style Vinegar Production and Research; 6.2.2 The Quick ("Generator" or "German") Methods; 6.2.3 The Modern Rapid Submerged Methods; 6.3 Acetators and Attached Equipment; 6.3.1 Acetator Configuration; 6.3.2 Individual Industrial Equipment |
| Notes |
6.3.2.1 Aerators |
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Print version record |
| Subject |
Vinegar.
|
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Vinegar industry.
|
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vinegar.
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Vinegar
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Vinegar industry
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| Form |
Electronic book
|
| LC no. |
2019017234 |
| ISBN |
9781351208468 |
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1351208462 |
|
9781351208451 |
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1351208454 |
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9781351208444 |
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1351208446 |
|
9781351208475 |
|
1351208470 |
|
