Advances in Vinegar Production (Contemporary Food Engineering)
Language: English
Published by CRC Press 2019-09-25, 2019
- Hardcover
- New
Seller: Chiron Media, Wallingford, United KingdomChiron Media
AbeBooks seller since August 2, 2010
Condition: New
£ 193.18
Quantity: 10 available
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- Title
- Advances in Vinegar Production (Contemporary Food Engineering)
- Author
- Argyro Bekatorou
- Publisher
- CRC Press 2019-09-25
- Publication year
- 2019
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0815365993
- ISBN 13
- 9780815365990
- Series
- Book 50 of 59: Contemporary Food Engineering
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.
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Argyro Bekatorou obtained her Diploma in Chemistry in 1995 from the Aristotle University of Thessaloniki, Greece, and her Ph.D. in 2001 from the Department of Chemistry, University of Patras (UP), Greece. In 2001, she worked as postdoctoral researcher (environmental biotechnology) at the School of Biological & Environmental Sciences of the University of Ulster (N. Ireland, UK), and during 2002-2006 she worked at the Department of Chemistry, UP, as full-time researcher and part-time Lecturer. In 2006 she was appointed full-time Lecturer and since 2011 she is Assistant Professor of Food Chemistry & Technology at UP. She has participated in 17 research funded projects, is active reviewer in more than 25 peer-reviewed scientific journals, and is co-author/contributor in 73 papers in international journals, 15 book chapters, 122 International Conference presentations and 2 patents. She is member of the Food Biotechnology Group of the Department of Chemistry at UP.
"About the title" may belong to another edition of this title.
Chiron Media
Wallingford, United Kingdom
AbeBooks seller since August 2, 2010
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