Handbook of indigenous foods involving alkaline fermentation

• Format: Electronic eBook
• Language: English
• Published: Boca Raton : Taylor & Francis, [2015]
• Series: Fermented foods and beverages series.
• Subjects: Fermentation > Handbooks, manuals, etc.; Food > Microbiology > Handbooks, manuals, etc.; Food > Preservation > Handbooks, manuals, etc.; elektronické knihy; electronic books
• ISBN: 9781466565302
• DOI: 10.1201/b17195
• Physical Description: 1 online zdroj : text file, PDF

Table of Contents:

• chapter 1. Introduction / Prabir K. Sarkar and M.J. Robert Nout
• chapter 2. Diversity of plant-based food products involving alkaline fermentation
• chapter 3. Diversity of animal-based food products involving alkaline fermentation
• chapter 4. Microorganisms predominating in alkaline-fermented foods
• chapter 5. Quality aspects of alkaline-fermented foods
• chapter 6. Safety aspects of alkaline-fermented foods / Ggot-Im Lee and Cherl-Ho Lee
• chapter 7. Challenges associated with technological aspects for modernization of alkaline-fermented foods
• chapter 8. Value-added products from alkaline-fermented foods or from microorganisms predominating therein
• chapter 9. Future of alkaline-fermented foods for traditional markets / M.J. Robert Nout and Prabir K. Sarkar
• chapter 10. Outlook / M.J. Robert Nout and Prabir K. Sarkar.