02998oam 2200505I 450 991016388110332120240505194450.01-315-35330-X1-315-37037-91-4987-2693-310.1201/9781315370378 (CKB)3710000001051162(MiAaPQ)EBC4799811(OCoLC)971613661(EXLCZ)99371000000105116220180420d20172016 uy 0engurcnu||||||||rdacontentrdamediardacarrierLactic acid fermentation of fruits and vegetables /edited by Spiros ParamithiotisFirst edition.Boca Raton, FL :CRC Press,[2017].©20161 online resource (313 pages) illustrationsFood Biology Series1-4987-2690-9 Includes bibliographical references at the end of each chapters and index.chapter 1 Introduction -- chapter 2 Lactic Acid Bacteria of Fermented Fruits and Vegetables 1. Introduction -- chapter 3 Nutritional Values and Bioactive Compounds in Lactic Acid Fermented Vegetables and Fruits 1. Introduction -- chapter 4 Safety of Lactic Acid Fermented Vegetables -- chapter 5 Sauerkraut Fermentation 1. Background -- chapter 6 Introduction -- chapter 7 Cucumber Fermentation 1. Introduction -- chapter 8 Olives Fermentation 1. Introduction -- chapter 9 Introduction -- chapter 10 Regional Fermented Vegetables and Fruits in Europe 1. Introduction -- chapter 11 Regional Fermented Fruits and Vegetables in Africa 1. Introduction -- chapter 12 Lactic Acid Fermentation of Smoothies and Juices 1. Lactic Acid Fermentation of Vegetable-and Fruit-based Beverages -- chapter 13 The Future of Lactic Acid Fermentation of Fruits and Vegetables 1. Introduction.Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way.Food biology series.Fermented foodsLactic acidFermented foods.Lactic acid.664.024Paramithiotis SpirosCRC Press.FlBoTFGFlBoTFGBOOK9910163881103321Lactic acid fermentation of fruits and vegetables2801268UNINA