000			03331nam a2200325 i 4500
999			_c398876 _d398876
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003			ES-MaUEC
005			20240314090300.0
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008			230127s2023 si | o |||| 0|eng d
020			_a9789811921957
024	7		_a10.1007/978-981-19-2195-7 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQR115 _b2023 EB
245	0	0	_aScience and Engineering of Chinese Liquor (Baijiu) : _bMicrobiology, Chemistry and Process Technology _cedited by Yan Xu
250			_a1st ed. 2023.
264		1	_aSingapore _bSpringer Nature Singapore _c2023
300			_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
505	0		_aChapter 1. History and Technology of Chinese Liquor -- Chapter 2. Classification of Chinese Baijiu -- Chapter 3.Baijiu-Making Equipments -- Chapter 4. Process Principles and Engineering of Solid-State Fermentation of Chinese Liquor -- Chapter 5. Solid-state Distillation of Chinese Liquor (Baijiu) -- Chapter 6. History and advance of flavour research of Baijiu -- Chapter 7. Sensory Properties of Baijiu -- Chapter 8. Chemical Components of Chinese Baijiu -- Chapter 9. Microbial Diversities During Chinese Liquor Fermentations -- Chapter 10. Composition and Succession of the Microbiota in Light-Aroma Baijiu Production -- Chapter 11. Diversity and Succession of the Microbiota in Sauce-Aroma Baijiu -- Chapter 12. Composition, Succession and Key Species of Microbiota in Strong-Aroma Baijiu Production -- Chapter 13. Functional Microorganisms Associated with Baijiu Fermentation -- Chapter 14. Microbial interaction in Chinese liquor fermentation -- Chapter 15. Regulation of the microbiota in Chinese liquor fermentation process -- Chapter 16. Challenges and Perspectives (Strategies).
520			_aThis book provides a cutting-edge scientific overview of Chinese liquor, also known as Baijiu. Chinese liquor is one of the world's most ancient fermented alcoholic beverages. Fermented foods and beverages are consumed worldwide as an indispensable constituent in our daily life. However, most fermented foods rely on traditional techniques with limited known scientific knowledge. These indigenous processes are typically empirical without scientifically-based control and technological insights. The book analyses Chinese liquor processing on the three most important disciplines of fermented foods: process technology/engineering, flavor chemistry, and microbiology. It also addresses the perspectives and future research needs associated with spontaneous fermented foods. This book offers a deep understanding of the science of Chinese liquor production to students, researchers, and related practitioners both in the academic and the industry. It would also benefit many other fields of fermented foods for their optimization, standardization, and modernization.
988			_aSpringer_BiomedLife_2023
650		7	_2embne _9150782 _aMicrobiología alimentaria
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-19-2195-7 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b03/2024 _dz _eb _zSI