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Handbook of Indigenous Fermented Foods
Crc Press Inc (Verlag)
978-1-57444-555-8 (ISBN)
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The Handbook of Indigenous Fermented Foods, Third Edition presents information on fermented food products, production processes, and nutritional benefits. It explores how fermentation of a food changes composition, adds nutrients, produces active ingredients or increases bioavailability of nutrients, and how live bacteria in some fermented foods enhance nutritive health value. This third edition covers Indonesian tempe and related fermentations, indigenous fermented foods involving an acid fermentation, indigenous fermented foods in which ethanol is a major product, indigenous amino acid/peptide sauces and pastes with meat-like flavors, and mushrooms producing single-cell protein on food and agricultural wastes.
Indonesian Tempe and Related Fermentations: Protein-Rich Vegetarian Meat Substitutes. Indigenous Fermented Foods Involving an Acid Fermentation: Preserving and Enhancing Organoleptic and Nutritional Qualities of Fresh Foods. Indigenous Fermented Foods Involving an Alkaline Fermentation. Indigenous Fermented Foods in which Ethanol is a Major Product: Type and Nutritional Significance of Primitive Wines and Beers and Related Alcoholic Foods. 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. Mushrooms: Producing Single-Cell (Microbial) Protein on Lignocellulosic or Other Food Agricultural Wastes. General PapersRelated to Indigeneous Fermented Foods.
Erscheint lt. Verlag | 25.7.2008 |
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Reihe/Serie | Food Science and Technology |
Co-Autor | Charles Franz, Cherl-Ho Lee, Kapti Rahayu Kuswanto, Chakamas Wongkhalaung |
Verlagsort | Bosa Roca |
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 1714 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-57444-555-3 / 1574445553 |
ISBN-13 | 978-1-57444-555-8 / 9781574445558 |
Zustand | Neuware |
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