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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
267
ss fermented Condiments and Pigments
for rice steeping, steaming cookers for rice cooking, inoculators for
mixing seed with steamed rice, aeration tanks with air conditioners,
hot air driers, and liquid seed cultivation tanks have been successfully
used in red mold rice production on a large scale. e quality of the
red mold rice, indicated by the color values (U/ g, stand for pigment
content in the red mold rice), was improved greatly. Currently, depth
beds and aeration tanks with intermittently mixing are the major fer-
mentation vessels for red mold rice cultivation in China.
Figure 8.38 Three types of Monascus pigments.
Figure 8.39 Mona ...
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Publisher Resources

ISBN: 9781439844960