Laura Solieri: Vinegars of the World

Cover: 9788847008656 | Vinegars of the World | Laura Solieri (u. a.) | Taschenbuch | xx

Rückseite: 9788847008656 | Vinegars of the World | Laura Solieri (u. a.) | Taschenbuch | xx

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Beschreibung

Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably Chinäs ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.

Zusammenfassung

The volume gives an overview of the most popular types of vinegars produced in the world

Technologies and microorganisms involved in their production are described in details

The nomenclature of microorganisms has been updated according to the current taxonomy, and includes the most recent changes

Inhaltsverzeichnis

Vinegars of the World.- Vinegars Through the Ages.- Acetic Acid Bacteria Taxonomy from Early Descriptions to Molecular Techniques.- Preservation of Vinegar Acetic Acid Bacteria.- Organisms Associated with Acetic Acid Bacteria in Vinegar Production.- Vinegar Engineering.- Rice Vinegars.- Malt and Distilled Malt Vinegar.- Wine and Grape Vinegars.- Traditional Balsamic Vinegar.- Jerez Vinegar.- Cider Vinegar: Microbiology, Technology and Quality.- Vinegars from Tropical Africa.- Taiwan Fruit Vinegar.- Cereal Vinegars Made by Solid-State Fermentation in China.- Other Tropical Fruit Vinegars.- Whey Vinegar.

Erscheinungsjahr:	2008
Fachbereich:	Allgemeines
Genre:	Biologie , Importe
Rubrik:	Naturwissenschaften & Technik
Thema:	Lexika
Medium:	Taschenbuch
Inhalt:	xx 297 S. 176 s/w Illustr. 48 farbige Illustr. 297 p. 224 illus. 48 illus. in color.
ISBN-13:	9788847008656
ISBN-10:	8847008654
Sprache:	Englisch
Herstellernummer:	12225217
Einband:	Kartoniert / Broschiert
Redaktion:	Solieri, Laura Giudici, Paolo
Herausgeber:	Laura Solieri/Paolo Giudici
Hersteller:	Springer
Verantwortliche Person für die EU:	Springer Verlag GmbH, Tiergartenstr. 17, D-69121 Heidelberg, juergen.hartmann@springer.com
Maße:	235 x 155 x 18 mm
Von/Mit:	Laura Solieri (u. a.)
Erscheinungsdatum:	16.12.2008
Gewicht:	0,487 kg