Modern food fermentation technology

Author: Wang Fuyuan
Publisher:
Publish Date: 2004-07-01
Features: As is well known, China's fermentation technology has a very long history. In recent years, in addition to adopting traditional processes in fermentation production, many new biotechnologies have been introduced. Based on a detailed introduction to fermentation technology, this book strives to present to readers the latest achievements in process innovation and scientific research in recent years. The book introduces the fermentation technology of various products, including fermented beverages (yogurt, acidified milk, etc.), alcoholic beverages (huangjiu, wine, beer, baijiu), flavoring agents (MSG, soy sauce, vinegar, citric acid, malic acid), and xanthan gum, as well as the extraction and separation techniques of target products.