Industrialization of indigenous fermented foods
Revised and expanded from the 1991 edition, the volume still is more of a survey than a comprehensive catalogue of how fermented foods are being moved from home kitchens and village workshops to capital- intensive factories, and from local consumption to global marketing. Contributors in such fields as biochemistry, biotechnology, agriculture, industrial research, and brewing provide details of chemistry and procedures for food scientists, microbiologists, nutritionists, anthropologists, and bi…
Read More ↓Title Statements
- Full title :Industrialization of indigenous fermented foods / edited by Keith H. Steinkraus.
Summary
Revised and expanded from the 1991 edition, the volume still is more of a survey than a comprehensive catalogue of how fermented foods are being moved from home kitchens and village workshops to capital- intensive factories, and from local consumption to global marketing. Contributors in such fields as biochemistry, biotechnology, agriculture, industrial research, and brewing provide details of chemistry and procedures for food scientists, microbiologists, nutritionists, anthropologists, and biologists. They include new developments in the processing of soy sauce; Japanese shoyu, miso, and sake; Malaysian tapai; African indigenous millet, sorghum, and maize beers; and African mageu, ogi, and gari. They also describe the production of such now popular products as tempe in industrialized countries such as the US and the Netherlands. Annotation : 2004 Book News, Inc., Portland, OR (booknews.com).
Read More ↓Edition Statements
- Publication Date:©2004.
- Edition:2nd ed., rev. and expanded
Publication Statements
- Publisher(s):Marcel Dekker
- Place of Publication:New York
- Language:eng
- Publication Date:©2004.
The Physical Object
- Description:xix, 796 pages : : illustrations ; : 24 cm.
Edition Identifiers
- ISBN:0824747844, 9780824747848
- oclc:ocm56662974
- LC Classification:TP371.44
- Dewey Decimal:664
Subjects
Writers
More from this Series
No reviews yet. Be the first to rate this work.
Related Works
more →
Pioneers in development
Handbook of hygiene control in the food industry
Food spoilage microorganisms: ecology and control
Factors affecting life and death of microorganisms
International Commission on Microbiological Specifications for Foods
The microbiology of poultry meat products
The Microbiology of poultry meat products
Open Data in Developing Economies: Toward Building an Evidence Base on Wha…
Verhulst, Stefaan G.
Files & Downloads
-
Industrialization of Indigenous Fermented Foods, …
PDF · 15.2 MB · updated -
Industrialization of indigenous fermented foods -…
PDF · 17.7 MB · updated -
Industrialization of Indigenous Fermented Foods, …
PDF · 17.7 MB · updated
Rate & Review