Fermented Foods and Beverages of the WorldJyoti Prakash Tamang, Kasipathy Kailasapathy CRC Press, 1 lug 2010 - 460 pagine 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 |
Sommario
| 1 | |
Diversity of Fermented Foods | 41 |
Diversity of Fermented Beveragesand Alcoholic Drinks | 85 |
Functional Yeasts and Moldsin Fermented Foods and Beverages | 127 |
Fermented Vegetable Products | 149 |
Fermented Legumes Soybeanand NonSoybean Products | 191 |
Fermented Soybean Pastes Misoand Shoyu with Reference to Aroma | 225 |
Fermented Cereal Products | 247 |
Fermented Meat Products | 309 |
Ethnic African Fermented Foods | 323 |
Tea Coffee and Cacao | 353 |
Probiotic and Prebiotic Fermented Foods | 377 |
Health Aspects of Fermented Foods | 391 |
Packaging Concepts for EnhancingPreservation of Fermented Foods | 415 |
| 435 | |
Back cover | 449 |
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Fermented Foods and Beverages of the World Jyoti Prakash Tamang,Kasipathy Kailasapathy Anteprima limitata - 2010 |
Fermented Foods and Beverages of the World Jyoti Prakash Tamang,Kasipathy Kailasapathy Anteprima non disponibile - 2010 |
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