Handbook of indigenous fermented foods
editor-in-chief, Keith H. Steinkraus
In feeding themselves with perishable-prone supplies, rural societies have resorted to fermenting corn, rice, and milk to produce foods of nutritional value for local consumption. For example, in Zhengzhou, China, microbial fermentation of bean curd, by concentrating the protein conten of the curd, reduces wastage through storage and helps to sustain human health.
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.
671 pages, tables
Detalles de publicación
- Publicado: 1995
- Editor: CRC Press
- ISBN-10: 0824793528
- ISBN-13: 978-0824793524
- Dewey Decimal: 664.024
- Librería ECHO: 664.024 STE