Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.
Introduction to Indigenous Fermented Foods
Indigenous Fermented Foods Involving an Alkaline Fermentation
Indigenous Amino AcidPeptide Sauces and Pastes with Meatlike
Other editions - View all
acetic activity added addition alcoholic amino acids amount approximately bacteria beans become beer beverage boiled cereal Changes color concentration consumed consumption contains cooked cooled covered culture decrease diet effect enzymes essential et al Fermented Foods Figure fish flavor flour fresh glucose grains grow growth higher important improve increase incubation Indigenous Indonesia inoculated inoculum isolated lactic acid lactic acid fermentation leaves maize manufacture materials method microorganisms milk miso mixed mixture moisture mold months mushrooms mycelium natto nitrogen nutritional obtained occurs organisms paste placed prepared present production protein range reduced removed reported Research rice salt samples sauce sheet soaked solids Source soybeans species starch starter steamed Steinkraus strains studies substrate sugar Table tempe temperature traditional University vitamins washed weight wine yeast yield