Fermented Foods and Beverages of the WorldJyoti Prakash Tamang, Kasipathy Kailasapathy CRC Press, 2010 M07 1 - 460 páginas Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a |
Contenido
| 1 | |
Diversity of Fermented Foods | 41 |
Diversity of Fermented Beveragesand Alcoholic Drinks | 85 |
Functional Yeasts and Moldsin Fermented Foods and Beverages | 127 |
Fermented Vegetable Products | 149 |
Fermented Legumes Soybeanand NonSoybean Products | 191 |
Fermented Soybean Pastes Misoand Shoyu with Reference to Aroma | 225 |
Fermented Cereal Products | 247 |
Fermented Meat Products | 309 |
Ethnic African Fermented Foods | 323 |
Tea Coffee and Cacao | 353 |
Probiotic and Prebiotic Fermented Foods | 377 |
Health Aspects of Fermented Foods | 391 |
Packaging Concepts for EnhancingPreservation of Fermented Foods | 415 |
| 435 | |
Back cover | 449 |
Otras ediciones - Ver todas
Fermented Foods and Beverages of the World Jyoti Prakash Tamang,Kasipathy Kailasapathy Sin vista previa disponible - 2010 |
Términos y frases comunes
acidophilus activity African alcoholic beverages amino acids amylolytic antimicrobial Applied Microbiology aroma Bacillus bacteriocin bamboo beer Biotechnology cacao cassava cereal cerevisiae cheese China compounds consumed cucumber dairy dietary douchi dried enzymes ethnic fermented fish products fermented foods fermented meat fermented milk fermented soybean food fermented vegetable fibuligera fish sauce flavor Food Chemistry Food Microbiology Food Science foods and beverages glucose gundruk HEMF Himalayas Holzapfel India Indigenous Fermented Foods inoculated International Journal isolated jaanr Japan Journal of Food kefir kimchi kinema Korean lactic acid bacteria Lactobacillus Leuc Leuconostoc maize marcha microbial microflora microorganisms miso molds natto Nout Nutrition Odunfa olives oxygen Pediococcus pickle plantarum Preparation and Culinary probiotic protein ragi Rhizopus rice Saccharomyces salt sausages shoyu Sikkim sorghum soybean species starter cultures Steinkraus strains subtilis Tamang Technology temperature Thailand Thapa traditional fermented types wine yeasts yoghurt