Indigenous Fermented Foods of Southeast Asia

Herausgeber: Owens, J David

• Gebundenes Buch

Produktbeschreibung

This book describes the production, microbiology, biochemistry, nutritional value, and roles in the diet of indigenous fermented foods of Southeast Asia. It examines the factors that influence the development of the characteristic microfloras and the chemical changes induced. It classifies products based on microbial ecology rather than on substrate or region. Each chapter describes the product, its history, and place of production; characteristics of the microbes, substrate, and metabolism; safety considerations and potential for growth by bacterial pathogens; as well as identifying research needs.

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Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 453
• Erscheinungstermin: 10. Dezember 2014
• Englisch
• Abmessung: 234mm x 163mm x 28mm
• Gewicht: 771g
• ISBN-13: 9781439844809
• ISBN-10: 1439844801
• Artikelnr.: 41124121

Autorenporträt

Dr. J. David Owens is currently an Honorary Fellow in the Department of Food and Nutritional Sciences, University of Reading, UK.

Inhaltsangabe

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.