Advances in Vinegar Production / Edition 1

by Argyro Bekatorou

Overview

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.

Product Details

ISBN-13:	9780815365990
Publisher:	Taylor & Francis
Publication date:	09/25/2019
Series:	Contemporary Food Engineering , #1
Pages:	522
Product dimensions:	6.12(w) x 9.19(h) x (d)

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.

Table of Contents

Chapter 1. History and Current Issues of Vinegar. Chapter 2. Types of Vinegars, Chapter 3. The Biochemistry of Vinegar Production. Chapter 4. Advances in Enumeration and Identification of Vinegar Cultures. Chapter 5. Raw Materials and Pretreatment Methods for Vinegar Production. Chapter 6. Current Industrial Vinegar Production: Acetators, Processes, and Consumables. Chapter 7. Advances in Immobilized Biocatalyst Technologies for Vinegar Production. Chapter 8. Solid-State Fermentation systems for Vinegar Production. Chapter 9. Current Trends in Balsamic/Aged Vinegar Production and Research. Chapter 10. Vinegar Production in China. Chapter 11. Current Aspects of Wine/Raisin Vinegar Production and Fields of Improvement. Chapter 12. Cider Vinegar Production. Chapter 13. Vinegars Made with Kefir. Chapter 14. Innovative Vinegar Products. Chapter 15. Modeling and Optimization of Acetic Acid Fermentation. Chapter 16. Post-Fermentation Treatments of Vinegars. Chapter 17. Vinegar Aroma Profile aand Analysis. Chapter 18. Health Benefits of Vinegars. Chapter 19. Dilution Water in the Vinegar Industry. Chapter 20. Rapid Detection Methods for Online Monitoring of Vinegar Fermentations. Chapter 21. Fraud, Quality, and Methods for Characterization and Authentication of Vinegars. Chapter 22. Life Cycle Assessment in the Vinegar Sector.