Handbook of indigenous foods involving alkaline fermentation /

Bibliografische gegevens
Andere auteurs: Sarkar, Prabir K., Nout, M. J. Robert
Formaat: Printed Book
Gepubliceerd in: Boca Raton: CRC Press; 2015.
Reeks:Fermented foods and beverages series
Onderwerpen:
Fermentation.
Food Microbiology
Food Preservation
Inhoudsopgave:
  • Diversity of foods involving alkaline fermentation
  • Microorganisms predominating in alkaline fermented foods
  • Quality aspects of alkaline fermented foods
  • Safety aspects of alkaline fermented foods / Ggot-Im Lee and Cherl-Ho Lee
  • Challenges associated with technological aspects for modernization of alkaline fermented foods
  • Value-added products from alkaline fermented foods or from microorganisms predominating therein
  • Future of alkaline fermented foods for traditional markets / M. J. Robert Nout and Prabir K. Sarkar
  • Outlook / M. J. Robert Nout and Prabir K. Sarkar.

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