Description
Book SynopsisBrings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods
Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented Foods of Southeast Asia examines some indigenous fermented foods of Thailand, Vietnam, Indonesia, Malaysia, and the Philippines, focusing on the chemical, microbiological, and technological factors associated with their manufacture, quality, and safety. This text establishes a need for an adequate understanding of the fermentation process to ensure safe and reliable practices, as well as the consistent production of a quality product.
The authors describe the production, microbiology, biochemistry, nutritional value, and dietary
Table of Contents
Tempe and Related Products. Starter Cultures. Sweet, Sour, Alcoholic Solid Substrate Fermentations. Wines. Lactic Vegetable and Fruit Fermentations. Lactic Fermented Rice Noodles. Lactic Fermentations of Fish and Fishery Products. Lactic Meat Fermentation. Soya Sauce. Bacillus Fermentations. Index.
