Fermented foods and beverages of the world
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press ,
c2010
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| Subjects: |
Table of Contents:
- 1. Dietary cultures and antiquity of fermented foods and beverages
- 2. Diversity of fermented foods
- 3. Diversity of fermented beverage and alcoholic drinks
- 4. Functional yeats and molds in fermented foods and beverages
- 5. Fermented vegetable products
- 6. Fermented legumes:soybean and non-soybean products
- 7. Fermented soybean pastes miso and shoyu with reference to aroma
- 8. Fermented cereal products
- 9. Fermented milk products
- 10. Fermented fish products
- 11. Fermented meat products
- 12. Ethnic african fermented foods
- 13. Tea, coffee, and cacao
- 14. Probiotic and prebiotic fremented foods
- 15. Health aspects of fremented foods
- 16. Packaging concepts for enhancing preservation of fermented foods