LEADER 03163oam 2200565I 450 001 9910163880803321 005 20240505194455.0 010 $a1-315-36943-5 010 $a1-315-35243-5 010 $a1-4987-3812-5 024 7 $a10.1201/9781315369433 035 $a(CKB)3710000001051165 035 $a(MiAaPQ)EBC4799814 035 $a(OCoLC)1000441440 035 $a(EXLCZ)993710000001051165 100 $a20180331h20172017 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aFermented foods of Latin America /$feditors, Ana Lucia Barretto Penna ; Luis A. Nero, and Svetoslav D. Todorov 205 $a1st ed. 210 1$aBoca Raton :$cCRC Press, Taylor & Francis,$d[2017] 210 4$dİ2017 215 $a1 online resource (338 pages) 225 1 $aFood biology series 300 $aA Science Publishers Book. 311 08$a1-4987-3811-7 327 $aFermented Dairy Beverages in Latin America. Brazilian Artisanal Coalho Cheese: Tradition, Science and Technology. Buffalo Mozzarella Cheese, Knowledge from East to the West. Cheese Production in Uruguay. Brazilian Kefir: from Old to the New World. Brazilian Charqui. Biopreservation of Salami ? a Brazilian Experience. Influence of New Trends in Wine Technology on the Chemical and Sensory Profiles. Amazon Fruits: Biodiversity, Regionalism and Artisanal and Industrial By-products Under Fermentation Processes. Fermented Foods and Beverages from Cassava (Manihot esculenta Crantz): Brazil a part of South America. Brazilian Indigenous Fermented Food. Fermented beverages from the Andean region. Increasing Folate Content Through the Use of Lactic Acid Bacteria in Novel Fermented Foods. Characteristics and Production of Microbial Cultures. Novel Biotechnological and Therapeutic Applications for Wild type and Genetically Engineered Lactic Acid Bacteria. 330 $aDue to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book. 410 0$aFood biology series. 606 $aFermented foods$zLatin America 606 $aFood$zLatin America 606 $aFermented beverages$zLatin America 606 $aBeverages$zLatin America 615 0$aFermented foods 615 0$aFood 615 0$aFermented beverages 615 0$aBeverages 676 $a664.024 702 $aBarretto Penna$b Ana Lucia 702 $aNero$b Luis Augusto 702 $aTodorov$b Svetoslav Dimitrov 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910163880803321 996 $aFermented foods of Latin America$92258887 997 $aUNINA