Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.

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Yes, you can access Fermented Foods of Latin America by Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov, Ana Lucia Barretto Penna,Luis A. Nero,Svetoslav D. Todorov in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biology. We have over one million books available in our catalogue for you to explore.

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Index

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface to the Series
Preface
1. Fermented Dairy Beverages in Latin America
2. Brazilian Artisanal Coalho Cheese: Tradition, Science and Technology
3. Buffalo Mozzarella Cheese: Knowledge from the East and the West
4. Cheese Production in Uruguay
5. Brazilian Kefir: From Old to the New World
6. Brazilian Charqui
7. Biopreservation of Salami – Brazilian Experience
8. Influence of New Trends in Wine Technology on the Chemical and Sensory Profiles
9. Amazon Fruits: Biodiversity, Regionalism and Artisanal and Industrial By-products Under Fermentation Processes
10. Fermented Foods and Beverages from Cassava (Manihot esculenta Crantz) in South America
11. Brazilian Indigenous Fermented Food
12. Andean Fermented Beverages
13. Increasing Folate Content Through the Use of Lactic Acid Bacteria in Novel Fermented Foods
14. Characteristics and Production of Microbial Cultures
15. Novel Biotechnological and Therapeutic Applications for Wild Type and Genetically Engineered Lactic Acid Bacteria
Index

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