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
Vinegars and Acetic Acid Fermentations 481 e Refer
Indigenous Amino AcidPeptide Sauces and Pastes with Meatlike
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acetic acid aflatoxin alcoholic amino acids amylases bagoong banana batter beans beer beverage Biochemical boiled brine cabbage carbohydrate cassava cereal cerevisiae coconut color concentration consumed consumption contains cooked cooled culture dahi decrease diet dough enjera enzymes ethanol Fermented Foods Figure fish flavor flour Flow sheet grains growth Hesseltine increase incubation Indigenous Fermented Foods Indonesia inoculated inoculum juice kefir lactic acid bacteria Lactobacillus maize Malaysia malt mash mesenteroides method microbial Microbiology microorganisms milk millet miso mixed mixture moisture mold mushrooms mycotoxins natto nitrogen nuoc-mam nutritive value oligosporus organisms oryzae palm palm wine Philippine pozol prepared production protein pulque Rhizopus riboflavin rice rouxii salt samples sauce shoyu soaked soluble sorghum sour Source soy sauce soybeans species starch starter steamed Steinkraus strains studies substrate sugar Symposium on Indigenous Table tapé tempe tempeh temperature traditional vitamins wheat wine yeast