Fermented Foods and Beverages of the World
eBook - PDF

Fermented Foods and Beverages of the World

  1. 460 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Fermented Foods and Beverages of the World

About this book

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

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Yes, you can access Fermented Foods and Beverages of the World by Jyoti Prakash Tamang, Kasipathy Kailasapathy 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

Publisher
CRC Press
Year
2010
Print ISBN
9781420094954
eBook ISBN
9781420094961
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front cover
  2. Contents
  3. Preface
  4. Editors
  5. Contributors
  6. Chapter 1: Dietary Cultures and Antiquityof Fermented Foods and Beverages
  7. Chapter 2: Diversity of Fermented Foods
  8. Chapter 3: Diversity of Fermented Beveragesand Alcoholic Drinks
  9. Chapter 4: Functional Yeasts and Moldsin Fermented Foods and Beverages
  10. Chapter 5: Fermented Vegetable Products
  11. Chapter 6: Fermented Legumes: Soybeanand Non-Soybean Products
  12. Chapter 7: Fermented Soybean Pastes Misoand Shoyu with Reference to Aroma
  13. Chapter 8: Fermented Cereal Products
  14. Chapter 9: Fermented Milk Products
  15. Chapter 10: Fermented Fish Products
  16. Chapter 11: Fermented Meat Products
  17. Chapter 12: Ethnic African Fermented Foods
  18. Chapter 13: Tea, Coffee, and Cacao
  19. Chapter 14: Probiotic and Prebiotic Fermented Foods
  20. Chapter 15: Health Aspects of Fermented Foods
  21. Chapter 16: Packaging Concepts for EnhancingPreservation of Fermented Foods
  22. Index
  23. Back cover