LEADER 02998oam 2200505I 450 001 9910163881103321 005 20240505194450.0 010 $a1-315-35330-X 010 $a1-315-37037-9 010 $a1-4987-2693-3 024 7 $a10.1201/9781315370378 035 $a(CKB)3710000001051162 035 $a(MiAaPQ)EBC4799811 035 $a(OCoLC)971613661 035 $a(EXLCZ)993710000001051162 100 $a20180420d20172016 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aLactic acid fermentation of fruits and vegetables /$fedited by Spiros Paramithiotis 205 $aFirst edition. 210 1$aBoca Raton, FL :$cCRC Press,$d[2017]. 210 4$dİ2016 215 $a1 online resource (313 pages) $cillustrations 225 1 $aFood Biology Series 311 08$a1-4987-2690-9 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $achapter 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. 330 3 $aLactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. 410 0$aFood biology series. 606 $aFermented foods 606 $aLactic acid 615 0$aFermented foods. 615 0$aLactic acid. 676 $a664.024 702 $aParamithiotis$b Spiros 712 02$aCRC Press. 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910163881103321 996 $aLactic acid fermentation of fruits and vegetables$92801268 997 $aUNINA