- 792 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Handbook of Indigenous Fermented Foods, Revised and Expanded
About this book
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.
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Yes, you can access Handbook of Indigenous Fermented Foods, Revised and Expanded by Keith Steinkraus in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover Page
- Halftitle Page
- Title Page
- Copyright Page
- Dedication
- Contents
- Foreword
- Preface to the Second Edition
- Preface to the First Edition
- Introduction to Indigenous Fermented Foods
- 1 Indonesian Tempe and Related Fermentations: Protein-Rich Vegetarian Meat Substitutes
- 2 Indigenous Fermented Foods Involving an Acid Fermentation: Preserving and Enhancing Organoleptic and Nutritional Qualities of Fresh Foods
- 3 Indigenous Fermented Foods Involving an Alkaline Fermentation
- 4 Indigenous Fermented Foods in Which Ethanol Is a Major Product: Type and Nutritional Significance of Primitive Wines and Beers and Related Alcoholic Foods
- 5 Indigenous Amino Acid/Peptide Sauces and Pastes with Meatlike Flavors: Chinese Soy Sauce, Japanese Shoyu, Japanese Miso, Southeast Asian Fish Sauces and Pastes, and Related Fermented Foods
- 6 Mushrooms: Producing Single-Cell (Microbial) Protein on Lignocellulosic or Other Food and Agricultural Wastes
- 7 General Papers Related to Indigenous Fermented Foods
- Index