Industrialization of Indigenous Fermented Foods, Revised and Expanded

2. revised and expanded Auflage 2004
ISBN: 978-0-8247-4784-8
Verlag: Taylor & Francis Inc

Buch, Englisch, 600 Seiten, Format (B × H): 151 mm x 236 mm, Gewicht: 1118 g

Reihe: Food Science and Technology

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world.

Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe.

About the Author

Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.

Zielgruppe

Professional

Autoren/Hrsg.

Steinkraus, Keith

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu.
Industrialization of Japanese Miso Fermentation. Industrialization of Sake Manufacture. Industrialization of Japanese Natto. Tapai Processing in Malaysia: A Technology in Transition. Industrialization of Africa's Indigenous Beer Brewing. Industrialization of Mageu Fermentation in South Africa. Industrialization of Ogi Fermentation. Industrialization of Gari Fermentation. Industrialization of Mexican Pulque. Industrialization of Tempe Fermentation. Tempe Production in Japan. Industrialization of Thai Fish Sauce (Nam Pla). Production of Thai Fermented Fish: Plara, Pla-som, Som-fak. Industrialization of Thai Nham: Fermented Pork or Beef. Industrialization of Myanmar Fish Paste and Sauce Fermentation. Industrialization of Indigenous Fermented Food Processes: Biotechnological Aspects.