Handbook of Indigenous Fermented Foods, Revised and ExpandedThis 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. |
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acid fermentation aflatoxin Agric alcoholic amino acids amylases bagoong Bangkok beans beer beverage Biochemical Changes boiled brine cabbage cassava cereal cerevisiae Chem chemical coconut concentration consumed consumption contains cooked culture dahi decrease diet dough enjera enzymes ethanol Figure flavor flour Flow sheet grains growth Hesseltine increase incubation Indigenous Fermented Foods Indonesia inoculated inoculum Japanese K. H. Steinkraus kefir lactic acid bacteria Lactobacillus mahewu maize Malaysia malt manufacture mash mesenteroides method microbial Microbiol Microbiology microorganisms milk millet miso mixed mixture moisture mold mushrooms mycotoxins natto Nigerian nitrogen nuoc-mam nutritive value oligosporus organisms oryzae palm palm wine Philippine pozol preparation protein pulque Research Rhizopus rice rouxii salt samples sauerkraut shoyu soaked sorghum sour soy sauce soybeans starch starter strains studies substrate sugar Symposium on Indigenous Table tapé Technology tempeh temperature Termitomyces Thailand traditional vitamins Wang wheat wine yeast