Indigenous fermented foods of Southeast Asia / / edited by J. David Owens

• Pubblicazione: Boca Raton, FL : , : CRC Press : , : Taylor & Francis Group, , 2015; ©2015
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (442 p.)
• Disciplina: 664/.024
• Soggetto topico: Fermented foods - Southeast Asia
• Persona (resp. second.): OwensJ. David
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references at the end of each chapters.
• Nota di contenuto: Front Cover; Contents; Series Preface; Acknowledgements; Introduction; Editor; Contributors; Chapter 1: Tempe and Related Products; Chapter 2: Starter Cultures; Chapter 3: Sweet, Sour, Alcoholic Solid Substrate Fungal Fermentations; Chapter 4: Alcoholic Beverages; Chapter 5: Lactic Vegetable and Fruit Fermentations; Chapter 6: Lactic Fermented Rice Noodles; Chapter 7: Lactic Fermentations of Fish and Fishery Products; Chapter 8: Lactic Meat Fermentation; Chapter 9: Soya Sauce; Chapter 10: Bacillus Fermentations; Back Cover
• Sommario/riassunto: Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented FoodsFermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented Foods of Southeast Asia examines some indigenous fermented foods of Thailand, Vietnam, Indonesia, Malaysia, and the Philippines, focusing on the chemical, microbiological, and technological factors associated
• Titolo autorizzato: Indigenous fermented foods of Southeast Asia
• ISBN: 0-429-10591-6; 1-4398-4481-X
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910829141503321
• Lo trovi qui: Univ. Federico II
• Serie: Fermented foods and beverages series.